Thai Red Rubies (Tub Tim Krob)

Thai Red Rubies (Tub Tim Krob)

A traditional Thai dessert featuring crunchy water chestnuts coated in vibrant red color and served in creamy coconut sauce, perfect for hot days and family gatherings.

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Prep Time 30

Cook Time 30

Total Time 1

Servings: 6 servings

Course: Dessert

Cuisine: Thai

Calories: 250

Ingredients Method Notes

Ingredients

For the Coconut Sauce

3 cups Coconut Cream Look for high-quality brands like Chaokoh for the best taste.
3 leaves Pandan Leaves Bruised; these can sometimes be found in the frozen section of Asian markets.
1 pinch Salt
2 cups Sugar Use organic cane sugar for a more natural sweetness.

For the Water Chestnuts

3 cups Water Chestnuts, diced Fresh is best, but canned works in a pinch if drained well.
1 teaspoon Red Food Coloring, liquid Try using gel to intensify the color.
1 teaspoon Water For mixing the food color.
2 cups Tapioca Flour Look for gluten-free brands if needed.

Method

Preparation

Dice the water chestnuts into ½-inch cubes.
Coat the diced water chestnuts in a mixture of water and food coloring.
Combine the water chestnuts with tapioca flour until they are fully coated.

Cooking

Boil water in a pot and add the coated water chestnuts. Cook until they float to the top.
In a separate pot, simmer coconut cream with pandan leaves and a pinch of salt until fragrant and creamy.

Notes

Optimize the coconut cream by ensuring it's at room temperature before use. Store leftovers in an airtight container in the fridge for up to three days.