Thai Red Rubies Dessert 

Ingredients

Coconut Syrup

• 3 cups coconut cream
• 3 pandan leaves bruised
• 1 pinch salt
• 2 cups sugar

Red Rubies / Tub Tim Krob

• 3 cups diced water chestnut
• 1 teaspoon liquid red food color
• 1 teaspoon water
• 2 cups tapioca flour

Instructions

Coconut Syrup

1. Pour the coconut cream into a pot and set it on low heat.
2. Tie the pandan leaves (as seen in the video tutorial) and add them to the pot.
3. Add the salt, followed by the sugar, and stir until fully dissolved.
4. Let simmer and remove from heat. Set aside to cool.

Red Rubies / Tub Tim Krob

1. Place the diced water chestnut in a large bowl.
2. Add the liquid red food color and water to it and mix well. Set aside for 10 minutes so that the water chestnut absorbs the color.
3. In the meantime, bring about 3 cups of water to a boil.
4. Once the water chestnut has absorbed the water, place the tapioca flour in another large bowl. Add the colored water chestnut to it and mix with a spoon, making sure that all sides are evenly coated.
5. With a slotted spoon, take some coated water chestnut and sift to remove the excess flour. Do not use a flour sifter in this step as the holes are too tiny to remove any lumps.
6. Throw the water chestnut into boiling water and cook until floating.
7. Prepare a large bowl of iced or cold water.
8. When the water chestnut is floating, it means the rubies are cooked. Simply use the same slotted spoon to transfer the rubies to the bowl of iced water to stop it from cooking.