​@NeenasThaiKitchen RECIPE Thai Red Ruby Dessert | Tub Tim Krob | Crunchy Water Chestnuts in Coconut Cream

GET NOTIFICATION: Subscribe to get notified when I upload new videos and recipes! https://www.youtube.com/c/NeenasThaiK...

Popular Videos

Thai Milk Tea Flan Dessert    • Thai Milk Tea Flan Dessert | Neena's ...  
Easy Sweet Sticky Rice & Mango Kao Niew Mamuang    • Easy Sweet Sticky Rice & Mango  Kao ...  
Thai Coconut Tapioca Pudding    • This Thai Coconut Tapioca Pudding Is ...  

Follow Me

Instagram:   / neenasthaikitchen  
Facebook:   / neenasthaikitchen  
YouTube:    / neenasthaikitchen  

==================================================================

The red ruby dessert or tub tim krob is a refreshing Thai dessert made mainly with
water chestnut and coconut cream. Crunchy, nutty, and creamy. It’s served with
crushed ice and is the perfect treat for any hot summer day.

Tub Tim Krob means crunchy ruby. In Thai, “tub tim” can either mean ruby or
pomegranate and krob” means crunchy.

RED RUBIES / TUB TIM KROB
2 cups of diced water chestnut fresh or canned.
2 cups of tapioca flour
1 teaspoon of liquid red food color or 1 cup of Hale’s Blue Boy syrup

COCONUT SYRUP
4 cups or 2 cans of 16oz coconut milk
1 cup water
3 pandan leavesbruised (optional)
12 cups sugar
1 pinch salt

WHOLE MILK SYRUP (Instead of Coconut syrup)
1/3 gallon of whole milk
½ cup sugar
1 pinch salt

FRUIT (fresh or canned fruit)
1 cup or can sliced jackfruit
1 cup or can sliced young coconut milk
1 cup or can sliced palm seeds

INSTRUCTIONS
STEP 1: MAKING RED RUBIES WATER CHESTNUT
1. Place the diced water chestnut in a large bowl.

2. Add the liquid red food color or Hale’s Blue Boy Syrup and mix well. Set
aside for 10 minutes so that the water chestnut absorbs the color.

3. Once the water chestnut has absorbed the color, place the tapioca flour in
another large bowl. Add the colored water chestnut to it and mix them
together, making sure that all sides are evenly coated. Remove the excess
flour.

4. In the meantime, bring about 3 cups of water to a boil.

5. Throw the water chestnut into boiling water and cook until floating.

6. Prepare a large bowl of iced or cold water.

7. When the water chestnut is floating, it means the rubies are cooked.
Simply transfer the rubies to the bowl of iced water to stop it from
cooking.

STEP 2: MAKING COCONUT CREAM OR MILK
COCONUT SYRUP
1. Pour the coconut cream into a pot and bring it to a boil and set it on low
heat.
2. Add some bruised pandan leaves 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.
WHOLE MILK SYRUP – I prefer whole milk syrup over coconut syrup because
it is healthier and easier.
1. Pour the milk into a large bowl
2. Add salt & sugar – mix to dissolve the sugar

STEP 3: ASSEMBLE THEM AND ENJOY EATING

1. Add the ruby and fruit into the coconut syrup or whole milk syrup.
2. Serve with crushed ice.

#thairedrubydessert #thaifood #ranchrecipe