Tab Tim Krob
Thai Red Rubies
A visually stunning and incredibly refreshing Thai dessert featuring jewel-like water chestnuts coated in vibrant tapioca pearls, served in sweetened coconut milk over crushed ice. The contrast of textures – the crisp water chestnut within a chewy, tender coating – makes this a delightful treat.
🧂 Ingredients
- 200 g Water chestnuts(Canned water chestnuts are fine. Drain and rinse them thoroughly.)
- 1/2 cup Tapioca starch(This is for coating the water chestnuts.)
- 5-7 drops Red food coloring(Or to desired color. Gel food coloring provides a more vibrant hue.)
- 400 ml Coconut milk(Full-fat coconut milk is recommended for richness.)
- 100 g Granulated sugar(Adjust to your sweetness preference.)
- 1/4 cup Water(For the coconut milk mixture.)
- for serving Crushed ice(Plenty of ice is key to the refreshing quality.)
- 1 Optional: Pandan leaf(For infusing the coconut milk with fragrance. Tie into a knot.)
👨🍳 Instructions
- 1
Prepare the water chestnuts: Drain and rinse the canned water chestnuts. Pat them thoroughly dry with paper towels. Dice them into small, bite-sized pieces, roughly 1-1.5 cm (about 1/2 inch).
⏱️ 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 each piece is evenly colored. Add the tapioca starch to the bowl and toss again until all the water chestnut pieces are well coated. Ensure there are no clumps of starch. You should have pieces that resemble small red jewels.
⏱️ 10 minutes - 3
Cook the 'rubies': Bring a pot of water to a rolling boil (about 1 liter or 4 cups). Carefully add the coated water chestnuts, one by one, to prevent them from sticking together. Cook for about 5-7 minutes, or until the tapioca coating becomes translucent and the 'rubies' float to the surface. They should be tender but still have a slight chew.
⏱️ 7 minutes - 4
Chill the 'rubies': Using a slotted spoon, remove the cooked water chestnuts from the boiling water and immediately transfer them to a bowl of ice-cold water. This stops the cooking process and helps them firm up. Let them chill for at least 10 minutes. Once chilled, drain them well.
⏱️ 10 minutes (chilling) - 5
Prepare the sweetened coconut milk: In a saucepan, combine the coconut milk, granulated sugar, and 1/4 cup of water. If using, add the knotted pandan leaf. Heat over medium-low heat, stirring constantly, until the sugar is completely dissolved and the mixture is warm. Do not boil. Taste and adjust sweetness if needed. Remove the pandan leaf before serving.
⏱️ 5 minutes - 6
Assemble and serve: Fill serving bowls with a generous amount of crushed ice. Ladle the chilled red rubies over the ice. Pour the sweetened, warm (or chilled, if preferred) coconut milk over the rubies and ice. Serve immediately for a truly refreshing experience.
⏱️ 3 minutes
💡 Pro Tips
- ✓For the best texture, ensure the water chestnuts are thoroughly dried before coating with tapioca starch.
- ✓The translucent coating is key to the 'ruby' appearance. Cook until the coating is no longer opaque white.
- ✓Chilling the 'rubies' in ice water is crucial for achieving the desired texture – a tender chewiness rather than mushiness.
- ✓Adjust the sugar in the coconut milk to your personal preference. Some like it sweeter, others less so.
- ✓For an extra layer of flavor, you can lightly toast some jasmine rice and add it to the coconut milk while warming, then strain it out.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Use different food colorings (e.g., green, yellow) for a rainbow effect.
- Add other fruits like ripe jackfruit (khanun) or lychees to the dessert.
- Serve with a drizzle of sweetened condensed milk for extra richness.