Tub Tim Grob (Thai Red Ruby Dessert)
Ingredients for Red Rubies
- 300 g cooked water chestnuts, peeled
- 150 g Five Stars Fish Brand tapioca starch
- ½ tsp red food coloring
- Water for soaking
- Ice water (for setting the rubies after boiling)
Ingredients for Coconut Syrup
- 200 ml coconut cream
- 200 g sugar
- 200 ml water
- 3 pandan leaves (tied into a knot)
- ½ tsp salt
Instructions: Making the Red Rubies
1. Cut the cooked water chestnuts into 1cm cubes.
2. Soak the diced chestnuts in water mixed with red food coloring for about 15 minutes tallow the color to absorb.
3. Drain and pat dry the red chestnuts until slightly damp. Toss them in Thai Fish Brand – Five Stars tapioca starch until well coated. Sift off excess flour.
4. Bring a pot of water to a boil. Drop the coated chestnuts into the boiling water. When they float and the coating turns translucent, they’re done.
5. Remove the rubies and immediately transfer them into a bowl of ice water to firm up and stop the cooking.
Instructions: Making the Coconut Syrup
1. In a saucepan, heat the coconut cream and pandan leaves over medium heat.
2. Once warm, add sugar and salt. Stir until completely dissolved. Do not boil. Remove from heat and let it cool.
To Serve
Spoon the red rubies into a bowl, pour coconut syrup over them, and top with crushed ice for extra refreshment.
