Wednesday, August 19, 2009

Red Rubies (Tub Tim Krob)

I made these Red Rubies (Tub Tim Krob in Thai) for dessert today. Aren't they so pretty? I love Thai desserts. They not only taste lovely, they look exquisite too.

Impress your friends and family with these! They look like a lot of work, but really, they are so easy and quick. Perfect as a sweet, refreshing finish to any meal :)

- 1 cup water
- 1 cup sugar
Boil both with 2 stalks pandan leaves (screwpine leaves) until syrup is fragrant. If you don't have pandan leaves, you can add a splash of rose essence to flavour your syrup. Refrigerate.

- 10 water chestnuts, peeled and diced into pea-sized chunks
- 1/2 tsp red food coloring
- 3 tbsp tapioca flour
- 1 packet coconut milk or cream
- Ice cubes

1. Toss diced water chestnuts with red food colouring until evenly coated.

2. Throw in the coloured water chestnuts into a plastic bag of tapioca flour and shake well to coat.

3. Pour out the contents into a sieve and shake off excess flour.

4. Put floured chestnuts into a pot of boiling water. Boil for about 2 mins, or until the flour turns translucent and the vibrant colour of the water chestnuts shine through.

5. Remove and drain the water chestnuts. Toss into a bowl of ice-cold water.

6. To serve, scoop Red Rubies into a glass of ice cubes. Drench in sugar syrup and coconut milk/cream. Serve immediately.


  1. I can imagine the coconut milk just makes these jewels glitter!
    I made your crostinis:) DELISH! Thanks again.

  2. I can't tell they are water chestnuts at all! They look so lovely, and your pictures are stunning!

    Angie's Recipes

  3. They are very beautiful, really look like red rubies

  4. the color is very pretty, but i would never have guessed that it's made from water chestnuts. i can't really imagine what this tastes like.

  5. Nana: I love this dessert :) And great that you liked the crostinis!

    Angie: Thanks so much!

    Kenny: Thanks! Heh heh :)

    Justin: Thanks, they taste very sweet and crunchy, with a hint of chewiness from the tapioca starch. Trust me, it's lovely. Anything drenched in coconut milk and syrup is yummilicious! Haha!

  6. That does look lovely. So simple, and I'm sure delicious too. Thanks for the idea.

  7. I love thai desserts too. This is my absolute favourite! Thanks for sharing the recipe! I didn't know it's so easy.

  8. Nooschi: Thanks! And am glad you dropped by :)

    Ellie: Thanks! It IS very easy, isn't it? ;)

  9. Oh...gosh...the red rubies are so vivid. It has become a daily routine for me to check out on this blog.

    Well are such a fantastic cook/baker. Your family are veri fortunate to have these great meals each day.

    oh..... : )

  10. Irene: I feel flattered and humbled by your comments. So very sweet of you to leave such lovely words. I am glad you enjoy reading my blog. I enjoy blogging for readers like you! Heheh ;)

  11. How beautiful these little treats! I've never heard about them, but I'd love to.

  12. I made this dessert a while back and thorough enjoyed it. It is so refreshing especially with the heat we are now getting.

  13. Again another winner! so beautiful! and so easy too. tq for sharing. I love thai desserts too...the Thais are soo artistic and amazingly creative. I bought a set of vegetable carving tools and I have them safely in my dresser drawer. Unused for the past 10 years! LOLOLOL.

  14. Talita: Thai desserts are exquisite! If you have seen their fruit carvings, you will know what I mean :) Please do give this a try and let me know how it goes :D

    Jo: You said it - the heat drove me to this!

    Zurin: Thank you, sweet Zurin. I totally get your "buy, keep, haven't used for years" syndrome! I am guilty of it too! LOL!!

  15. I've never had this before, nice colour and looks so pretty with the coconut milk!

  16. One of my favourite dessert after a table full of Thai cuisine. in Europe, it's not easy to find in Thai Restaurants... they preferred the easy way out by cooking Khao Niew Ma Muang or Kluay Buad Chee ~ banana cooked in coconut milk burghhhh! I had these 2 versions until I can taste them in my dreams!

  17. pigpigscorner: Really? Then you must try! Yes, the colour is always a talking point when the dessert is served :)

    pixen: Hahaha! You're so funny!

  18. These look fantastic! I'm going to make some today. If I'm not having all at once, how do I store these, and how long do they keep?

  19. Hi I just wanted to ask if this dessert can be made in advance if so how do I store it?