Thab-Tim-Krob ( Red Rubies )

A popular Thai dessert, it has become a favourite during gatherings ;) 

Recipe from At Home with Amy Beh 2

Thab-Tim-Krob Recipe 

Ingredients 

300 g water chesnuts, skinned & diced. 

Red food colouring 

1 cup of tapioca flour 

2 tbsp corn flour 

Iced cold water

500ml coconut milk 

2 pandan leaves, knotted 

1/2 salt 

Sugar Syrup: 

300g of sugar 

200ml of water 

2 pandan leaves, knotted 

Preparation steps 

1.  Prepare the sugar syrup, in a pot add the sugar, water & pandan leaves. Bring to boil / until all the sugar dissolves. Strain & set aside to cool.

2. Prepare the coconut milk, in a pot add the coconut milk & pandan leaves. Heat it until just hot, do not bring to boil. Strain & add 1/2 sugar syrup,  set aside to cool. Put in the fridge until ready to serve. 

3.1. Prepare the red rubies, add the food coloring to the diced water chestnuts. Add enough colouring until you get a nice deep red. 

3.2. Add the tapioca flour & corn flour into a container / large zipped lock bag. Make sure that the container is large enough for the water chestnuts. Shake the 2 different flours to mix them well. 

3.3.  Add the chesnuts into the flour mixture & give it a few good shake until all the diced chestnuts are evenly coated with flour mixture. Shake off the excess flour with a colander. Too much flour will make the water chestnuts gooey. 

3.4. Meanwhile, boil a large pot of water. Bring to boil then add coated water chestnuts & let it boil for 2 - 3 minutes until all the flour turned transparent / "rubies" float to the surface.  Try to separate the "rubies" if they stuck together. During the boiling process. 

3.5. Drained & immediately chilled in iced cold water. Drained & add 1/2 the sugar syrup. Leave in the fridge until ready to serve. 

To serve: 

Add the "rubies" in a bowl & coconut milk in a bowl. Served with crushed iced / ice cubes. 

Chin's notes: 

1. Jackfruit / sago can be added. 

2. You can add your desired food colouring of your choice.

3. I used canned coconut milk. Frozen water chestnuts. Thaw them out before adding food colouring.