Thai Red Rubies Dessert

Thai Red Rubies, or Tub Tim Krob, is a delightful dessert made with chewy water chestnuts and a rich coconut syrup that balances flavors perfectly.

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Prep Time 30

Cook Time 15

Total Time 45

Servings: 6 servings

Course: Dessert

Cuisine: Thai

Calories: 150

Ingredients Method Notes

Ingredients

For the Dessert

3 cups coconut cream Choose high-quality coconut cream for a rich, creamy flavor.
3 pieces pandan leaves (bruised) Adds a fragrant floral note. Use pandan extract if fresh isn’t available.
1 pinch salt Enhances the sweetness of the coconut.
2 cups sugar Regular granulated sugar gives the best texture.
3 cups diced water chestnuts Fresh is best for crunch; however, canned can work in a pinch.
1 teaspoon liquid red food color Gives the rubies their charming hue. Opt for gel if preferred.
1 teaspoon water Used to dilute the food color.
2 cups tapioca flour Important for coating the water chestnuts to achieve that chewy texture.

Method

Preparation

In a mixing bowl, combine the diced water chestnuts, red food color, and a teaspoon of water. Allow them to marinate for around 15 minutes.
After marinating, sprinkle in the tapioca flour. Toss gently until every piece is well coated.
In a deep pot, heat oil to 350°F (175°C) and carefully drop in the coated water chestnuts. Fry in batches for about 3-4 minutes until they float and turn slightly golden.
In a separate saucepan, heat the coconut cream over medium heat, adding the bruised pandan leaves and salt. Stir constantly until warmed through, around 5-7 minutes.
Once the water chestnuts are crispy, drain them onto paper towels. Serve the red rubies in small bowls, drizzled with the coconut syrup and a sprinkle of shredded coconut if desired.

Notes

Ingredient Quality: Always go for the best coconut cream and fresh water chestnuts. Leftovers can be stored in the fridge for a day. The water chestnuts may lose texture over time.