Red Rubies (Tub Tim Grob), Thailand Special Desserts Recipe

December 29, 2024

Experience a captivating dance of textures and flavors with Red Rubies (Tub Tim Grob), a cherished Thai dessert recipe! Imagine ruby red water chestnuts, nestled in a bath of delicate coconut milk, all finished with a touch of sweetness.

Each bite bursts with a symphony of textures—the gentle chew of the water chestnuts, the smooth creaminess of the coconut milk, and a touch of sweetness that lingers on the palate. This vibrant Thailand creation is more than just a dessert; it’s a masterpiece of culinary art.

Follow our simple recipe and create this unforgettable experience in your kitchen.

In this recipe and video, you’ll learn:

The secrets to achieving perfectly translucent and chewy tapioca pearls.

How to create vibrant red water chestnuts using natural or safe food coloring.

The art of crafting a delicate and flavorful coconut milk syrup.

Tips and tricks for assembling and presenting this stunning dessert.

Indulge in the beauty and flavor of Red Rubies (Tub Tim Grob). Subscribe for more delicious adventures!

Red Rubies (Tub Tim Grob), Thailand Special Desserts Recipe :

Crispy Ruby

500 g freshwater chestnuts, peeled and halved
2-3 pandan leaves (tied in a knot)
200g tapioca flour
food coloring “red”
water & cold water

Syrup
400 g sugar
200 ml water
2-3 pandan leaves (tied in a knot)

Coconut milk
200-300 ml coconut milk
1/2 tsp. salt

Instructions:
Prepare the Water Chestnuts
Bring a pot of water to a boil. Add the water chestnuts and cook for +/- 10 minutes. Drain and set aside to cool.

Make the Pearls
In a bowl, combine the cooked water chestnuts with a few drops of safe red food coloring. Mix gently to coat the water chestnuts evenly. Then, add tapioca flour and mix well until all red-colored water chestnuts are completely coated with flour.

Cook the Pearls
Bring a pot of water to a boil with pandan leaves. Cook the pearls until they float to the surface and become translucent.

Chill the Pearls
Once cooked, drain the tapioca pearls and rinse with ice/cold water.

Make the Simple Syrup
Boil water in a medium-sized pot, add pandan leaves, and add sugar. Stir well so that the sugar dissolves.

Make the Coconut Milk
In a separate pot, coconut milk and pandan leaves. You may add a pinch of salt to bring flavor. Bring to a boil on low heat, then reduce heat and simmer. Remove from heat and let cool.

Assemble the Dessert
In a serving bowl, combine the pearls; pour the syrup and coconut milk over the mixture. Garnish as desired.

Tips
For a richer flavor, use coconut milk made from fresh
coconuts. For extra sweetness and flavor, add a pinch of salt to the coconut milk. Adjust sugar and garnish as desired.