Tub Tim Grob (Thai Red Ruby Dessert)

Crunchy and refreshing water chestnuts pieces are wrapped in soft and chewy tapioca dough, resembling red ruby gems. The dessert is served in rich and creamy coconut milk infused with pandan flavor. Please watch the video for the instructions. For written recipes & instructions visit: https://whattocooktoday.com/tub-tim-grob.html INGREDIENTS: Red rubies: 100 gr canned water chestnuts 80 gr tapioca starch or more as needed 1 Tbsp red yeast rice powder or use few drops of red food coloring + 2 Tbsp water 100 ml hot water (to mix with red yeast rice powder) omit if you use red food coloring ice water Blue rubies: 100 gr canned water chestnuts 2 Tbsp water 80 gr tapioca starch or more as needed 30 pieces dried blue pea flowers or use few drops of blue food coloring + 2 Tbsp water 100 ml hot water (to soak the flowers) omit if using blue food coloring ice water Coconut milk sauce: 250 ml coconut milk 100 gr sugar 100 ml water ⅛ tsp Salt 2 pandan leaves knotted