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Tub Tim Grob
Thai Red Rubies
A classic Thai dessert featuring chewy, jewel-like 'red rubies' (water chestnuts coated in tapioca starch) suspended in a sweet, creamy coconut milk broth, served over crushed ice. It's wonderfully refreshing and visually appealing.
ð§ ææ
- 1 can (approx. 225g drained weight) Water chestnuts
- 100 g Tapioca starch(Also known as tapioca flour. Ensure it is the granular starch, not the fine flour.)
- 1/2 - 1 teaspoon Red food coloring(Adjust to achieve a vibrant ruby red color. Gel or liquid food coloring can be used.)
- 100 g Granulated sugar(For the coconut milk syrup. Adjust to taste.)
- 400 ml Coconut milk(Full-fat recommended for richness.)
- 1/4 teaspoon Salt(To balance the sweetness of the coconut milk.)
- generous amount for serving Crushed ice
ðšâð³ äœãæ¹
- 1
Prepare the water chestnuts: Drain and thoroughly rinse the canned water chestnuts. Pat them completely dry with paper towels. Dice them into small, bite-sized cubes, roughly 1 cm (about 1/2 inch). Ensure they are dry to help the tapioca starch adhere.
â±ïž 10 minutes - 2
Color and coat the water chestnuts: In a medium bowl, combine the diced water chestnuts with the red food coloring. Toss gently until the pieces are evenly stained red. Add the tapioca starch to the bowl and toss again, ensuring each red water chestnut piece is well-coated with a thin layer of starch. Shake off any excess starch.
â±ïž 10 minutes - 3
Cook the 'red rubies': Bring a pot of water to a rolling boil (about 1.5 - 2 liters or 6-8 cups). Carefully add the coated water chestnuts to the boiling water, one by one, to prevent them from clumping. Stir gently for the first minute to separate them. Cook for approximately 5-8 minutes, or until the tapioca coating turns translucent and the 'rubies' float to the surface. They should be slightly chewy, not mushy.
â±ïž 8-10 minutes - 4
Chill the 'red rubies': While the water chestnuts are cooking, prepare an ice bath by filling a large bowl with cold water and plenty of ice. Once the 'rubies' are cooked and translucent, use a slotted spoon to transfer them directly from the boiling water into the ice bath. Let them chill for at least 15 minutes to firm up and cool completely. Drain well before serving.
â±ïž 15 minutes - 5
Prepare the coconut milk syrup: In a small saucepan, combine the coconut milk, granulated sugar, and salt. Heat over medium-low heat, stirring constantly, until the sugar is completely dissolved and the mixture is warm. Do not boil. The syrup should be lightly sweetened and fragrant. Taste and adjust sugar if needed.
â±ïž 5 minutes - 6
Assemble and serve: Fill individual serving bowls or glasses with a generous amount of crushed ice. Spoon the chilled, drained 'red rubies' over the ice. Ladle the warm or room-temperature sweetened coconut milk syrup over the 'rubies' and ice. Serve immediately.
â±ïž 2 minutes
ð¡ ããã®ã³ã
- âFor the best crunchy texture from the water chestnuts, ensure they are well-drained and patted completely dry before coating with starch.
- âThe 'red rubies' should be chewy but not mushy. Overcooking will result in a soft texture.
- âServe immediately after assembly for the best contrast between the cold ice and the slightly warm or room temperature coconut milk.
- âThe vibrant red color makes this dessert visually striking.
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- Add small pieces of ripe jackfruit (kanun) along with the water chestnuts.
- Experiment with other fruits like diced young coconut flesh or pandan jelly.
- For a richer syrup, use a blend of coconut milk and heavy cream.