Satisfy your sweet tooth with Red Rubies Dessert (Tub Tim Krob)! This Thai treat is perfect for warm days or as a cozy dessert. Enjoy the unique textures and flavors of chewy tapioca mixed with crunchy water chestnuts that bathe in creamy coconut sauce. Easy to make!
Check out these authentic Thai desserts, which you'll love. Bua Loi Thai floating lotus dessert, Pandan sticky rice dessert, Pandan custard, coconut agar jelly, pandan coconut jelly, and Thai coconut ice cream.
Jump to:
- What is Red Rubies Dessert (Tub Tim Krob)
- Why is it called red rubies dessert?
- Why You'll Love Red Rubies Dessert (Tub Tim Krob)
- Ingredients for Red Rubies Dessert (Tub Tim Krob)
- How to make Thai red rubies dessert
- How to Serve
- Tips for the Perfect Red Rubies Dessert
- Helpful Kitchen Tools for This Recipe
- Variations & Substitutes
- Storage
- Other Thai Recipes You'll Love
- Red Rubies Dessert (Tub Tim Krob)
- More Authentic Thai Desserts You'll Love
What is Red Rubies Dessert (Tub Tim Krob)
This classic Thai dessert features crunchy water chestnut cubes coated in tapioca starch and simmered in sweet coconut milk. The chestnut cubes resemble sparkling rubies in the coconut sauce, making it a famous and refreshing Thai dessert.
Biting into crunchy rubies in a delicious coconut sauce is a must-try!
They are also spelled Tab Tim Krob and Tub Tim Grob, in case you see them served in different Thai restaurants.
Why is it called red rubies dessert?
This famous Thai dessert (in Thailand) is traditionally made with pomegranate, and the natural coloring of the crunchy pomegranate seed resembles ruby stones.
Overseas, pomegranates used to be hard to find, so adaptations were made using diced water chestnuts instead of red food coloring to give them the red coloring.
The small cubes of coated water chestnuts in tapioca flour are served in a creamy bath of sweet coconut syrup.
Why You'll Love Red Rubies Dessert (Tub Tim Krob)
- It's a great dessert to make with kids! The vibrant colors are attention-grabbing, and you can change the colors of the dessert if you so desire! See the gemstone color suggestion in the variation section below.
- Tub Tib Krob is easy to make. Although the cooking process may seem involved, the steps are straightforward.
- It provides sweetness and a refreshing taste, making it perfect for hot summer days.
- Easy to customize according to personal preferences, such as adding pomegranate seeds or jackfruit for extra flavor.
Ingredients for Red Rubies Dessert (Tub Tim Krob)
- Water chestnuts. They are the main ingredient for this recipe, providing a crunchy texture and visual appeal. You can use fresh or canned water chestnuts.
- Tapioca flour. Coats the water chestnuts and helps them retain shape during cooking.
- Red food coloring. Adds vibrant color to the chestnuts, giving them their characteristic ruby-red appearance. For natural food coloring, use beetroot juice or pomegranate powder.
- Coconut cream. Coconut milk can work, but it's thinner, and traditional Thai desserts use coconut cream.
- Sugar. Use white or palm sugar for this recipe.
- Salt. Salt beautifully balances the sweetness of the sugar and coconut cream. Just a little dash is needed.
- Pandan leaves. Infuse the coconut creamy syrup with a subtle hint of fragrant pandan flavor. Learn What Pandan is and How to Use It here.
- Water. A small amount is used to mix with the food coloring, and 3-4 cups are used for boiling. You'll need enough water to cook the water chestnuts.
How to make Thai red rubies dessert
If you are comfortable boiling water in two pots at the same time, boil the water to cook the tapioca pearls and make the coconut sauce.
The timing of these two pots works well to get the dessert at the right temperature before serving.
1. Rinse and dice the water chestnuts into small pieces, about ⅛ inch. Place them in a medium-sized bowl.
2. Add the red food coloring with 1 tablespoon of water. Stir until the red coats all the pieces. Allow it to sit, and dye it deep red for about 15-20 mins.
See tips below on water chestnuts.
3. In a small saucepan, add coconut cream, sugar, salt, and pandan leaves into a small saucepan, on medium heat, cook until the sugar dissolves.
Don't let the coconut creamy coconut milk come to a boil.
If serving warm, turn the heat off, but keep the pot on the stovetop to keep it warm for later serving. Or allow the sauce to cool off completely for a cold dessert version.
4. In another medium-sized pot, bring a pot of water to a rolling boil. While waiting for the water to boil, add a cup of tapioca flour to a medium-sized bowl.
Drain any liquid from the red chestnuts and add tapioca flour to a bowl. Use a wire mesh strainer to sift any excess flour.
5. Add the flour-coated tapioca rubies to the water. They will sink to the bottom of the pot. Once they float to the top, they are ready!
Remove the red rubies from the hot water and add them to a bowl of ice water to stop them from cooking. Allow them to cool before serving.
6. Add the red rubies to a small serving bowl, then add the sweet creamy coconut sauce. That's it!
How to Serve
- Serve Red Rubies Dessert chilled in a bowl with plenty of ice cubes. They are great for a perfect hot day in the warmer months.
- Garnish with pomegranate seeds, jack fruit, and young coconut meat for a meaty fruit texture and added flavor and visual appeal.
- Drizzle the creamy coconut syrup over the chestnut cubes before serving.
- Tub tim grob can be served at room temperature.
- Thai people love warm desserts, and red rubies are no exception. Give it a try! It's a perfect treat for cold temperatures, too!
Tips for the Perfect Red Rubies Dessert
- If available, use fresh water chestnuts. Peel the skin off and rinse well to remove all the brown, fuzzy skin.
- If using canned water chestnuts, soak in cold water for 2-3 minutes to remove the tin flavors.
- The tapioca coating will make your diced water chestnuts larger, giving them more size and volume. Chop them to your liking—I prefer mine in small ⅛-1/4 inch pieces. I enjoy a delicate, crunchy bite of ruby dessert rather than a big chunk all at once.
- Use fresh pandan leaves to infuse the coconut syrup with a natural fragrance.
- Allow the water chestnut cubes to cool completely in the ice water bath to maintain their crunchy texture.
- Adjust the amount of red food coloring according to personal preference for color intensity.
Helpful Kitchen Tools for This Recipe
- Slotted spoon: Essential for transferring the cooked chestnut cubes from the boiling water to the ice water bath.
- Large bowls: Use one for the ice water bath and another for serving the dessert.
- Small pot: Ideal for simmering the coconut syrup on the stove.
Variations & Substitutes
- Try a different color for Tub Tin Krob! My daughter and I chose "different colored gemstones." We made blue Saffire with blue pea flower powder, green emerald using pandan leaf and extract, and Amystist dessert using ube-color extract! It's a great dessert to make with kids!
- Experiment with pomegranate or jicama instead of water chestnuts for a different flavor and texture.
- Substitute pandan leaves with a few drops of pandan essence if fresh leaves are unavailable.
Storage
- It is best to finish your leftover red rubies dessert within a day.
- Store leftovers in the refrigerator after 2 hours at room temperature.
Other Thai Recipes You'll Love
- Mango Sticky Rice
- How to make fresh coconut milk
- Thai green curry
- Kana Moo Grob (Chinese Broccoli w/ Crispy Pork Belly
- Thai Basil Pork Belly (Kra Pao Moo Krob)
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Print
Red Rubies Dessert (Tub Tim Krob)
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Satisfy your sweet tooth with Red Rubies Dessert (Tub Tim Krob)! This Thai treat is perfect for warm days or as a cozy dessert. Enjoy the unique textures and flavors of chewy tapioca mixed with crunchy water chestnuts that bathe in creamy coconut sauce. Easy to make!
Ingredients
- 2 cups coconut cream
- 3 fresh or frozen pandan leaves, wrapped up in a tight bunch
- 5 ounces water chestnuts, diced small into ⅛-14/ inch pieces
- 3-4 drops red food coloring
- 1 ½ cup tapioca flour
- ¾ cup sugar, white or palm sugar
- ¼ teaspoon salt
- 1 tablespoon water
- Optional toppings: thinly sliced jackfruit, young coconut meat or pomegranate seeds.
Instructions
If you are comfortable boiling water in two pots simultaneously, boil the water to cook the tapioca pearls and make the coconut sauce. The timing of these two pots works well to get the dessert at the right temperature before serving.
1. Rinse and dice the water chestnuts into small pieces, about ⅛ inch. Place them in a medium-sized bowl.
2. Add the red food coloring with 1 tablespoon of water. Stir until the red coats all the pieces. Allow it to sit, and dye it deep red for about 15-20 mins. See tips below on water chestnuts.
3. In a small saucepan, add coconut cream, sugar, salt, and pandan leaves into a small saucepan. Cook on medium heat until the sugar dissolves. Don't let the coconut creamy coconut milk come to a boil. If serving warm, turn the heat off, but keep the pot on the stovetop to keep it warm for later serving. Or allow the sauce to cool off completely for a cold dessert version.
4. bring a pot of water to a rolling boil in another medium-sized pot. While waiting for the water to boil, add a cup of tapioca flour to a medium-sized bowl. Drain any liquid from the red chestnuts and add tapioca flour to a bowl. Use a wire mesh strainer to sift any excess flour.
5. Add the flour-coated tapioca rubies to the water. They will sink to the bottom of the pot. Once they float to the top, they are ready! Remove the red rubies from the hot water and add them to a bowl of ice water to stop them from cooking and allow them to cool before serving.
6. Add the red rubies to a small serving bowl, then add the sweet creamy coconut sauce. That's it!
Notes
- If available, use fresh water chestnuts. Peel the skin off and rinse well to remove all the brown, fuzzy skin.
- If using canned water chestnuts, soak in cold water for 2-3 minutes to remove the tin flavors.
- The tapioca coating will make your diced water chestnuts larger, giving them more size and volume. Chop them to your liking—I prefer mine in small ⅛-1/4 inch pieces. I enjoy a delicate, crunchy bite of ruby dessert rather than a big chunk all at once.
- Use fresh pandan leaves to infuse the coconut syrup with a natural fragrance.
- Allow the water chestnut cubes to cool completely in the ice water bath to maintain their crunchy texture.
- Adjust the amount of red food coloring according to personal preference for color intensity.
- Prep Time: 15
- Cook Time: 10
- Category: Dessert
- Method: stovetop
- Cuisine: Thai
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ong says
thanks for good recipe look so great to make it. I like it.
Suwanee says
I love that you love this so much!!
Alice Koh-Sorey says
For me Thai Food must come with a Thai dessert after and Red Rubies is one of my favorites, actually my most favorite! This recipe is a winner.