Tub-tim literally means ruby or pommegranate. Tub-tim grob is a desert that refers to pommegranate. There are three parts to this dessert, the red coated pommegrante piece, syrup and coconut milk.

Ingredients:
  • 10 to 15 pieces of canned or fresh water chestnuts
  • 60 ml (1/4 cup) water     
  • 120 ml (1/2 cup) tapioca or potato flour     
  • 80 ml (1/3 cup) sugar     
  • 5 drops red food coloring or suitable amount of natural food colouring such as beet-root (red-beet) juice     
  • 80 ml (1/3 cup) coconut milk
 
Method:

  1. Take about 10-15 pieces of water chestnuts. Use canned water-chestnuts for convenience, fresh chestnuts will need peeling before processing through the recipe. Cut each chestnut crossways, making two round disks. Make another two cuts in both to give a total of six pieces.
  2. Set chestnut pieces into a bowl and drop the red food coloring and a teaspoon of water and mix well. Natural food colourings include red beet and rosella. These have a vague pinkish hue to the overall colour.
  3. Drain the chestnuts. Put your choice of  flour into a bowl and drop in the chestnuts.
  4. Shake the bowl  to coat the chestnuts with flour.
  5. Scoop the chestnuts into a sieve to get rid of the excess flour.
  6. Put them into another bowl. Spray some water on the chestnuts with a spray mister.
  7. Return them to  the flour bowl. Coat them with flour again. You can repeat this process for as many coatings as you like.
  8. Boil a pot of water. When boiling, dump the coated rubies in. The cooked pieces will float and appear transparent. Scoop them up in a strainer and dump them in ice water.
  9. Prepare the sugar syrup by dissolving the sugar in boiling water to dissolve.
  10. Place the rubies into a serving bowl and pour the coconut milk over .
  11. You can add shaved ice to the individual diner's desert bowls at preparation.