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Tuesday, October 21, 2014


This is the recipe that suggested by Debbie weeks ago, I was so happy for this suggestion, searched for many version of this recipe, trying may times in order to convert this into Thermomix recipe. Make sure it is convenient and effective for Fervent Thermists.

Snapped photos, it was quite hard to keep it without sharing them, haha though I did share this happiness among my good friends.

I was quite sad yesterday during the Monday True Mix advisor meeting, that I found out one of the contestant is using this dessert, which mean I have to change my choice of dessert now, at the mean time, I found out that my turn is on 17th November, which I have plenty of time to make more recipes, as well as observing what is best for me, and what I shall and shall not do in the contest. 

I believe all things work for the best, praise the Lord for whatever happened and is to happening. He will guide my steps. 

Here is the Thermomix recipe I have made for Tub Tim Krob.



6 portion(s)
Jane's Red Rubies Tub Tim Krob
  • 6 pieces Fresh Water Chestnut, Peeled and cut into small cubes.(or Sengkuang, if you can't get water chestnut)
  • 1 tablespoon Red Food Colouring, (Or 1 beetroot juice, peeled and blend in 15 sec / speed 10, strain with a fabric.)
  • 1800 g Water
  • 1 piece Ripe Jack Fruit, 
  • (Or replace with mango Strips or Cubes.)
  • 180 g Tapioca Flour
Syrup Water
  • 80 g Sugar
  • 100 g Water
  • 3 Blades of Pandan Leaves, bundled.
  • 80 g Ice cubes
  • 50 g Water
  • 70 g Sago, Preferable Smallest size.
  • 400 g Water
Coconut Milk Ice Cream
  • 200 g Fresh Coconut Milk Concentrate/ Santan Freeze it in ice cube tray.
  • 500 g Ice Cubes
  • 85 g Castor Sugar


Boiling Sago
1. Put in 400g water to boil,

Set 9 min / Varoma / counterclock image Speed 2

at 4 min, add in rinsed sago
2. Get ready a stainless steel sieve, put sieve on top of simmering basket, pour sago and hot water through sieve, as soon as it finishes pouring, rinse by running tap water to cool sago immediately. 

Keep in a small container fill with cold water to prevent they from sticking together, refrigerate.

Syrup Water
3. Put in 80g sugar and 100g water with a bundle of pandan leaves, boil

4 min / 100C / Speed 2

Pour into Thermo Server that filled with 80g ice cubes and 50g water, set aside.

Jane's Red Rubies Tub Tim Krob
4. Put simmering basket into TM bowl, fill 1800g of water, boil

10 min / V / Speed 3
5. In a small bowl with 1 tablespoon of red food colouring, mix in 
diced water chestnuts, dye thoroughly, leave it for 5 minutes, then strain in a sieve.
6. In a another small bowl filled with tapioca flour, add in strained water chestnuts, coat every single dice with tapioca flour thoroughly. 

Throw them into varoma dish, which a Thermo Server tray setting below it, cover and shake them to get rid of extra flour.

7. When water is at boiling heat, throw all coated water chestnuts into TM via opening, use spatula to stir (disturb) gently to prevent them from sticking onto simmering basket. Cook

3 min / V / Speed 3
8. Using a spatula to take out simmering basket, quickly pour all chestnuts into Thermo Server which filled with Cold Syrup Water. Stir gently.

Coconut Milk Ice Cream
9. Put all ingredients into TM bowl, blend

1 min / speed 10

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10. Serve each bowl with two scopes of ice cream + sago + red rubies + jack fruit strips. Serve immediately.

Learn how to make Thai's Desserts Tub Tim Krob step by step from Jane LeeClick into this link for...
Posted by Thermomix Fervent Thermist on Sunday, 21 June 2015

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