Cherry & Dennis Helper Habitat

Thai Tub Tim Krob Red Rubies

泰式紅寶石甜品

Thai Tub Tim Krob Red Rubies — finished dish

Total time: 40 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Crisp water chestnut rubies in coconut milk and crushed ice.

01

Ingredients

Main ingredients

300 g water chestnuts
120 g tapioca starch
as needed red food colouring
400 ml coconut milk
400 g crushed ice

Syrup

80 g sugar
120 ml water
1 pinch salt

Thai Tub Tim Krob Red Rubies — ingredients

02

Tools

knife
board
bowls
sieve
two pots
slotted spoon

Thai Tub Tim Krob Red Rubies — tools

03

Steps

Thai Tub Tim Krob Red Rubies — Peel water chestnuts and dice small

Step 1

Peel water chestnuts and dice small

Peel water chestnuts and dice small. Keep the pieces even in thickness so they cook at the same rate.

Thai Tub Tim Krob Red Rubies — Drain and pat the cubes dry

Step 2

Drain and pat the cubes dry

Drain and pat the cubes dry. Blot away surface water so the tapioca starch can cling in a thin layer.

Thai Tub Tim Krob Red Rubies — Tint chestnuts with a little red colouring

Step 3

Tint chestnuts with a little red colouring

Tint chestnuts with a little red colouring. Add colour a little at a time and mix until all cubes are evenly tinted.

Thai Tub Tim Krob Red Rubies — Rest ten minutes for colour to absorb

Step 4

Rest ten minutes for colour to absorb

Rest ten minutes for colour to absorb. Check the colour is even after resting, before adding starch.

Thai Tub Tim Krob Red Rubies — Coat all cubes evenly in tapioca starch

Step 5

Coat all cubes evenly in tapioca starch

Coat all cubes evenly in tapioca starch. Coat lightly and evenly, shaking off loose excess starch.

Thai Tub Tim Krob Red Rubies — Shake off excess starch through a sieve

Step 6

Shake off excess starch through a sieve

Shake off excess starch through a sieve. Shake gently until loose powder falls away so the coating is not clumpy.

Thai Tub Tim Krob Red Rubies — Dissolve sugar in water with salt and cool

Step 7

Dissolve sugar in water with salt and cool

Dissolve sugar in water with salt and cool. Let hot syrup or batter cool enough to handle before touching it.

Thai Tub Tim Krob Red Rubies — Boil a separate pot of water and add coated cubes

Step 8

Boil a separate pot of water and add coated cubes

Boil a separate pot of water and add coated cubes. Lower the heat until only small bubbles rise steadily; avoid a hard boil.

Thai Tub Tim Krob Red Rubies — Cook until coatings turn clear and cubes float

Step 9

Cook until coatings turn clear and cubes float

Cook until coatings turn clear and cubes float. Use both the stated visual cue and time; continue heating if the centre is unfinished.

Thai Tub Tim Krob Red Rubies — Lift out and cool in safe cold drinking water

Step 10

Lift out and cool in safe cold drinking water

Lift out and cool in safe cold drinking water. Cool quickly with safe drinking water only, then drain thoroughly.

Thai Tub Tim Krob Red Rubies — Stir coconut milk and divide into four bowls

Step 11

Stir coconut milk and divide into four bowls

Stir coconut milk and divide into four bowls. Divide coconut milk among four bowls; add the rubies and ice later.

Thai Tub Tim Krob Red Rubies — Add red rubies, syrup and ice; serve at once

Step 12

Add red rubies, syrup and ice; serve at once

Add red rubies, syrup and ice; serve at once. Serve the portions promptly so the finished texture is preserved.

Common mistakes

Do not lift cubes before the tapioca coating turns clear.
Wet water chestnuts make the tapioca coating clump.
Unclean ice contaminates the ready-to-eat dessert.

Tips

Use safe drinking water and clean ice; cool syrup first.