Red Rubies Dessert (Tub Tim Grob)
User Reviews
5
Red Rubies Dessert (Tub Tim Grob)
Description
Red Rubies Dessert relies on water chestnuts tinted red with food coloring and coated with tapioca starch to create small, translucent, chewy cubes known as 'red rubies.' These are boiled briefly and shocked in ice water to prevent sticking and preserve their texture. The dessert includes a simmered coconut milk sauce infused with pandan leaf and lightly salted to balance sweetness. A simple sugar syrup with pandan leaf provides added sweetness for the dish.
Once assembled, the red rubies are served in the coconut milk sauce with crushed ice and slices of ripe jackfruit, introducing a juicy, tropical element that complements the chewy texture of the chestnuts and the rich, aromatic coconut sauce. The combination makes for a cooling and satisfying dessert, popular in Thai cuisine.
This dessert is typically assembled fresh to preserve the chewiness of the red rubies and the brightness of the jackfruit. The pandan leaf adds a subtle herbal note to the coconut sauce and syrup, rounding out the flavor profile.
Ingredients
For the Red Rubies
- 1 (8 oz) can water chestnuts whole
- 3 drops red food coloring
- ⅔ cup tapioca starch
For the Coconut Milk Sauce
- 1 can coconut milk
- 1 pandan leaf folded into thirds and tied into a knot
- ½ teaspoon salt
For the Sugar Syrup
- 1 cup water
- ½ cup sugar
- 1 pandan leaf folded into thirds and tied into a knot
For Serving
- ice crushed
- jackfruit cut into slices, ripe
Instructions
Make the Red Rubies
- Completely drain the water chestnuts from the can. Cut the water chestnuts into small cubes, about ¼ inch. Place it into a medium bowl and stir in 3 drops of red food dye. Toss until all the pieces are evenly coated.
- Add tapioca starch and stir to coat evenly. Remove any excess tapioca starch by using a fine mesh colander to sift.
- In a small pot, bring 2-3 inches of water to a boil over medium-high heat. Add the chestnuts in and give it a quick swirl to avoid them clumping together. Cook for 2-3 minutes or until it floats to the top.
- Once it is done cooking, use a slotted spoon to scoop it out and place it directly into a bowl of ice water. Give it a good stir. Let it cool in the ice bath for at least 10 minutes to prevent sticking.
Make the Coconut Sauce
- In a small pot on medium low heat, bring the coconut milk, pandan leaf, and salt to a boil. Lower the heat if needed and let it slowly simmer for 4-5 minutes until the salt is dissolved. Place the coconut mixture in a bowl and put it in the fridge to let it cool.
Make the Sugar Syrup
- In a small pot, add water, sugar, and pandan leaves. Turn the heat to medium and bring the water to a boil. Let it simmer for 4-5 minutes, stirring occasionally, until the sugar is dissolved and the pandan flavor is extracted into the water.
- Discard the pandan leaves. Place the sugar water into a bowl and place it in the fridge to let it cool.
Assemble and Serve
- Once the ingredients are cooled, gently separate the red rubies, if needed. Assemble the dessert in elegant serving bowls or glasses, layering a generous portion of the water chestnut rubies, sliced jackfruit, and a layer of crushed ice. Gently pour the chilled, sweetened coconut milk over the rubies and drizzle a bit of sweetened syrup over the dessert.
- Serve immediately and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Calories | 234kcal | 12% |
| Carbohydrates | 30g | 10% |
| Protein | 1g | 2% |
| Fat | 14g | 22% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 204mg | 9% |
| Potassium | 143mg | 3% |
| Fiber | 0.01g | 0% |
| Sugar | 17g | 34% |
| Vitamin C | 1mg | 1% |
| Calcium | 13mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
