Thai · Authentic-ish Thai
Water Chestnut Rubies
205 kcal a serving, against 331 for the traditional version. That is 126 kcal off, or 38%, with 1.5g of protein. Serves 4. 35 minutes plus soaking and chilling time.
What the traditional version is
The classic Thai tub tim grob is a pile of diced water chestnuts soaked with pink colouring, rolled in tapioca flour, and poached until jelly-like. The lot sits in a deep pool of thick coconut milk, topped with a heavy pour of sugar syrup and an avalanche of shaved ice. Rich, cold, chewy and sweet - it's half dessert, half sensory event.
What changed, and what each change costs
100g sugar down to 35g, and the coconut milk halved and cut with extra water
If you want the sweet, thick soup at the end, you need both loads of syrup and a proper coconut base. Cut the sugar and the coconut, and you end up with something that's light, cold and missing the rich swoosh you get with full-fat coconut milk.
What it costs you. That thick, velvety finish is gone. The pink soup at the end is more like sweet water with a faint coconut memory. The rubies still work, but the last sips are definitely not the main event.
Bump up the water chestnuts to 240g and drop the tapioca a little
The chestnuts are the only thing here that give you any crunch or bite. With less goo on the outside and a bump in chestnut, you get more actual chew, less jelly, and the pudding feels more satisfying for the same spoonful.
What it costs you. You'll get a firmer, crunchier pudding. If you're one for sticky sago soup, you'll think I've ruined it. If you like an actual bite, you're in luck.
Use the ice as normal, but don't bother with dyed water for extra colour
No sensible person tastes the food colouring. It stains your hands, and that's about it. Just dice the chestnuts and toss them in clear water first. If you can't imagine dessert without a luminous pink, pinch a drop in, but I'd rather save the washing-up.
What it costs you. It's not the Bangkok canteen neon bowl, but you won't care unless you're Instagramming it.
The numbers
| Per serving | Traditional | Lightened |
|---|---|---|
| Calories | 331 | 205 |
| Protein | 2g | 1.5g |
| Fat | 13.4g | 6.5g |
| Saturated fat | 11.8g | 5.7g |
| Carbohydrate | 54.2g | 37.3g |
| Protein per 100 kcal | 0.6g | 0.7g |
Every figure is computed from the recipe's own weighed ingredient list against public food composition databases. The appendix in Authentic-ish Thai prints the exact database row used for each ingredient, so any number here can be checked.
Allergens. gluten, milk.
The method is in the book
This pudding is absolutely not as good as the original. The first mouthful is cold and sweet, but the creaminess just isn't there - it's more like a refreshing chew than a rich pudding. Still, you get the all-important crunch, and if you get it down you before the ice melts, it's still a bowl of fun. No one's going to call it a grand finale to a feast, but you also won't roll home needing a nap.
The quantities and the method for this dish are in Authentic-ish Thai, along with 50 more. It is not out yet. The swap kit is free in the meantime.