Tubtim Grob (Malabar Spinach Fruit)

Name: Tubtim Grob (Malabar Spinach Fruit)
Ingredients: 20-30 Malabar spinach berries; 3 jicama (about the size of a fist); Tapioca starch; Water; 2 ladles sugar (about 1/3 cup or to taste); 1 cup coconut milk (250 ml); 1-2 pandan leaves

หิวข้าว @Chysxz

thailand

Tubtim Grob (Malabar Spinach Fruit)

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Ingredients

20-30Malabar spinach berries
3jicama (about the size of a fist)
Tapioca starch
Water
2ladles sugar (about 1/3 cup or to taste)
1 cupcoconut milk (250 ml)
1-2pandan leaves

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Steps

1

Peel the jicama, wash thoroughly, and cut into bite-sized cubes.
2

Wash the Malabar spinach berries well. Squeeze the juice from the berries using a strainer. Add 2-3 tablespoons of water to help extract the color, resulting in a purple-pink liquid.
3

Mix the colored liquid evenly with the jicama cubes. Let sit for 1-2 minutes, then drain well. Coat the jicama cubes with tapioca starch until fully covered and they look like pearls.
4

Fill a pot with about 4 cups water (1 liter) or enough to cover the jicama. Bring to a boil over medium heat. Add the starch-coated jicama cubes in small batches, stirring gently to prevent sticking. Shake off any excess starch before boiling. Stir gently until the coating turns translucent.
5

Once the coated jicama (ruby pearls) are cooked, transfer them to a strainer and immediately place them in cold or room temperature water to stop the cooking.
6

Traditionally, this dessert is served with coconut milk, but I prefer to make a syrup and then pour coconut milk on top. To make the syrup: In a pot over medium heat, add 2 cups water (500 ml), sugar to taste (about 2 ladles or 1/3 cup for a mildly sweet flavor when combined with coconut milk), and tie the pandan leaves into a knot for fragrance. Add any leftover coloring liquid from the jicama. Stir until the sugar dissolves and the syrup comes to a boil. Remove from heat.
7

To serve, spoon the syrup into a bowl, add the ruby pearls, and drizzle with coconut milk. The colors are beautiful and it's ready to enjoy!