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Tub Tim Krob in a bowl.

Red Rubies Dessert (Tub Tim Krob)


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5 from 1 review

  • Author: Suwanee
  • 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

Scale
  • 2 cups coconut cream
  • 3 fresh or frozen pandan leaves, wrapped up in a tight bunch
  • 5 ounces water chestnuts, diced small into 1/8-14/ inch pieces
  • 3-4 drops red food coloring
  • 1  1/2 cup tapioca flour
  • 3/4 cup sugar, white or palm sugar
  • 1/4 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 1/8 inch. Place them in a medium-sized bowl.

2. Add the red food coloring with 1 tbsp 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 1/8-1/4 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