Get Cooking: Tub Tim Grob

Tub Tim Grob is a delicious and famous Thai dessert consisting of red rubies made with water chestnuts and rose syrup. This sweet dish is served with sweetened coconut milk and ice. A chef from Vivanta by Taj has shared this finger-licking sweet dish.

Tub Tim Grob

Water chestnut (diced) 
Thick rose syrup  
Tapioca flour
Sugar syrup 
Coconut milk  
Pandana leaf  
Tender coconut (peeled) 
25 gm
20 m
40 gm
15 ml
100 ml
20 gm


  1. Soak water chestnut in rose syrup overnight. Strain the excess syrup and set aside.
  2. Coat the chestnuts with tapioca flour on a flat tray. Leave outside for 1-2 hours.
  3. Add them to boiling water and cook for 5-8 minutes. Make sure they don’t stick together. Strain and run under water. Once cool, soak them in sugar syrup. Refrigerate.
  4. Mix the coconut milk and sugar, and cook on low. Tie the pandana leaf into a knot and add it to the coconut milk mix. Bring to a boil and whisk constantly to get a smooth texture. Let cool, then refrigerate.
  5. Put the chilled, jellied water chestnut in the chilled coconut cream.
  6. Add crushed ice and serve chilled.