Famous dessert often serve in Thai restaurant, Tub Tim krob. They are water chestnut chunks coated in tapioca flour and then served in sweetened coconut milk. Love the crunchy texture when you bite into it while the outside tapioca coating were slightly chewy to bite. Combined with the coconut milk syrup, this is such a refreshing dessert after a meal.
![](https://static.wixstatic.com/media/da0dac_4079d9102cb94ddeb35adc5825b3005c~mv2.jpg/v1/fill/w_740,h_987,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/da0dac_4079d9102cb94ddeb35adc5825b3005c~mv2.jpg)
Red Rubies :
235g Water chestnuts, de-skinned (14 pcs)
90g Tapioca flour
1/2 tsp Red Colouring
100ml Filtered Water (room temperature)
A big bowl of Ice cold water
Coconut milk syrup:
200ml Coconut milk
200ml Water
50g Castor Sugar
3pcs Pandan Leaves
Pinch of Salt
![](https://static.wixstatic.com/media/da0dac_f48cbc4be0644af892119090874419f4~mv2.jpg/v1/fill/w_980,h_1090,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/da0dac_f48cbc4be0644af892119090874419f4~mv2.jpg)
Step by Step :
1. Put all coconut milk syrup ingredients in a pot and bring to a boil. Stirring continuously. Once start bubbling, immediately turn off heat. Set aside & let it cool completely and transfer to fridge to chill.
![](https://static.wixstatic.com/media/da0dac_ae77b158b3484dcaae41dd901885534b~mv2.jpg/v1/fill/w_980,h_1307,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/da0dac_ae77b158b3484dcaae41dd901885534b~mv2.jpg)
2. In a bowl, mix red food colouring with 100ml water.
3. Diced water chestnut in small chunks about 1cm size or slightly smaller.
![](https://static.wixstatic.com/media/da0dac_009fefb92e36476fb4f307321165aa5a~mv2.jpg/v1/fill/w_980,h_1307,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/da0dac_009fefb92e36476fb4f307321165aa5a~mv2.jpg)
4. Put cut water chestnut into the red colouring liquid and let it sit for about 20 minutes to let it absorb the colouring.
![](https://static.wixstatic.com/media/da0dac_40c0495192d74065a8b6fbd8ee90a435~mv2.png/v1/fill/w_980,h_1307,al_c,q_90,usm_0.66_1.00_0.01,enc_avif,quality_auto/da0dac_40c0495192d74065a8b6fbd8ee90a435~mv2.png)
5. Prepare tapioca flour in a big mixing bowl.
6. Drain away excess red colouring liquid.
7. Pour water chestnut into tapioca bowl. Mix evenly to make sure every pieces are coated with tapioca flour, no more red color to be seen. Add more tapioca flour if you think it's not enough to coat. Set aside and let it rest for 15 mins before boiling.
8. Meanwhile, prepare a bowl of ice cold water to cool down the water chestnut.
9. In a small pot, bring water to boil. Add in the coated water chestnut. Let it cook until all floats up. Do note that if there's some whitish area, let it cook a while more till they turn transparent.
10. Transfer cooked water chestnut into icy water. Let it soaked for 5 mins. Drain & transfer them all to a big bowl & red rubies are ready to eat. Add in some filtered water to prevent them sticking together.
![](https://static.wixstatic.com/media/da0dac_144a609d255c47728927d2e9c8f58807~mv2.png/v1/fill/w_980,h_1307,al_c,q_90,usm_0.66_1.00_0.01,enc_avif,quality_auto/da0dac_144a609d255c47728927d2e9c8f58807~mv2.png)
11. To serve, prepare a few small bowls. Put some red rubies in it (without the soaking water). Add some chilled coconut milk syrup.
![](https://static.wixstatic.com/media/da0dac_a30cab2832a4452a9ae9c20aa3b181bf~mv2.jpg/v1/fill/w_980,h_1307,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/da0dac_a30cab2832a4452a9ae9c20aa3b181bf~mv2.jpg)
Happy Cooking.
Comentarios