Thai Red Rubies Dessert (Tub Tim Grob)

The name of this dish represents prosperity, as the ruby-like spheres symbolize good fortune and abundance. Delightfully soft and chewy on the outside, with a delightful crunch from the water chestnuts or jicama within, this easy-to-prepare dessert captures the essence of Thai cuisine.

Course Dessert

Cuisine thai

Keyword red rubies dessert, ruby dessert, Thai red rubies dessert, Tub Tim Grob

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 320

Author Mary Thatcher

Equipment

1 pot

Ingredients

For the Rubies

2 cans water chestnuts (8 oz can)
1 teaspoon red food coloring
1 teaspoon butterfly pea powder
2 tablespoons water (1 tablespoon to mix with each color.)
1½ cup tapioca flour (1/2 - 3/4 cup for each color)

For the Syrup, Coconut Milk, and Adds on

1 cup sugar (or granulated monk fruit)
1 cup water
1 cup coconut water optional (You can use 2 cups water instead.)
400 mL coconut milk (1 can)
2 drops orange extract or a pandan leaf
1/8 teaspoon salt (a pinch)
1 cup young coconut in syrup (optional)

Instructions

Make the Syrup.

In a pot, combine sugar, coconut water, and water. Heat over medium heat and stir continuously until all the sugar is dissolved, which should take about 5 minutes. Remove from the heat and let it chill.

Make the Red Rubies or Other Colors Jewelry.

Chop or dice the water chestnuts into small cubes or rectangles. The rectangular shape somehow provides a crunchier texture on the inside. You can refer to the images above for guidance. (In the mean time start boiling water.)
In a small bowl, mix 1 teaspoon of food coloring or powder, such as butterfly pea powder for blue (sapphire), or red food coloring for rubies, with 1 tablespoon of water. Pour the mixture over the water chestnuts and stir thoroughly to coat them evenly with the food coloring.
Toss the tapioca flour to thoroughly coat the water chestnuts. This should result in the rubies or water chestnut gems becoming paler or white in color, depending on the types and brands of food coloring used. Strain any excess tapioca flour using a colander. You can refer to the images above for clarification.
Once the water reaches a rolling boil, reduce the heat to medium. Cook the water chestnut rubies until they all float to the surface. The rubies should appear vibrant, indicating that the tapioca flour has turned into translucent gel, which typically takes about 2 to 3 minutes. Note: If you notice small white spots on most of the rubies, continue cooking for another minute. Remove the rubies from the heat and plunge them into a bowl of ice-cold water for a few minutes. Then, transfer them to the syrup bowl and let them soak until ready to serve.

Prepare the coconut milk.

Heat the coconut milk over medium heat until warm. Add a few drops of orange extract or a pandan leaf and a pinch of salt to the coconut milk. Continue heating and stirring until the coconut milk is warm to the touch, then remove it from the heat.

Assemble and Serve.

Place some crushed ice in a dessert bowl, then add the water chestnut rubies along with about 2 to 3 tablespoons of syrup to cover them. Add a tablespoon of coconut milk and some young coconut or jackfruit. Now, it's time to enjoy!

Video

@stickyricethaikitchen
Thai Rubies Dessert : Ingredients ⬇️ For the Rubies 2 cans water chestnuts (8 oz can) 1 teaspoon red food coloring 1 teaspoon butterfly pea powder 2 tablespoons water (1 tablespoon to mix with each color.) 1½ cup tapioca flour (½ – ¾ cup for each color) For the Syrup, Coconut Milk, and Adds on 1 cup sugar (or granulated monk fruit) 1 cup water 1 cup coconut water optional (You can use 2 cups water instead.) 400 mL coconut milk (1 can) 2 drops orange extract or a pandan leaf ⅛ teaspoon salt (a pinch) 1 cup young coconut in syrup (optional) Make sure to read the full recipe and tips from https://stickyricethaikitchen.com/red-rubies-dessert/ I can’t list all the tips in the video 🙌 #thaifood #rubies #dessert #sapphire #ทับทิมกรอบ #easyrecipe #drinktok #drink #boba #tubtimgrob
♬ Nice and Easy - Louis Adrien

Notes

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