Keyword: thai red ruby, tub tim grob, thai dessert red ruby
Prep Time: 30minutes
Cook Time: 25minutes
Total Time: 55minutes
Author: Bee Leng | The Burning Chef
Thai Red Ruby. Thailand's version of Bubur cha cha! Ruby-hued crunchy water chestnuts coated in tapioca jelly, swimming in a soup of freshly squeezed coconut milk. You'll love this refreshing and vibrant coloured dessert!
3/4CupTapioca FlourAnother 1/4 cup for 2nd coating (Optional)
4TBspWaterTo be added to the red colouring
2.5litreWaterTo boil the red ruby
Ingredients for Coconut Soup
250gmFresh Grated Coconut About 1 coconut
150 mlWarm WaterTo be added to the grated coconut
1.1litreBoiled Cool Water
Wash the pandan leaves, twist them to break up the fibres and then tie a knot.
Use a brush to remove the mud from the water chestnut. Wash thoroughly and remove the skin by cutting off both ends and removing the rest of the skin with a peeler. Remove any eyes with a knife tip.
Dice the water chestnut into 1 cm cubes.
Add red colouring and 4 TBsp of water in a large bowl and mix well. Then add in the diced chestnuts and mix well until completely stained with the colouring. Let stand for 20 mins.
Meanwhile, add 150 ml of warm water into the grated coconut and squeeze it a few times. Then extract the coconut milk on a sieve over a bowl. This first layer is known as coconut cream (santan).
Add another 1.1. litre of warm water to the grated coconut. Squeeze the coconut a few times before extracting the 2nd layer of the coconut milk over a sieve into another bowl.
Drain and put the stained water chestnut into a plastic bag. Add flour into the plastic bag and seal the opening by twisting the bag, leaving some air inside. Give the plastic bag a few hard shakes until all the water chestnuts are coated with flour.
Optional: If you prefer a thick layer of jelly, spritz the water chestnuts with a little water, and repeat the coating process.
Shake off excess flour and transfer the coated water chestnuts onto a plate.
Add the coconut milk (2nd layer), sugar, salt and pandan leaves to a pot, and let it simmer over medium heat until all the sugar is dissolved, and you can smell the aroma of the pandan (about 10-15 min). Reduce the heat if it starts to bubble.
Next, add in the santan (1st layer) and simmer over medium low heat stirring it constantly (about 5 min). Once it starts to bubble, turn off the heat.
Let the coconut milk cool completely before placing it in the fridge to chill.
In another pot, add 2.5 litre of water and bring to a boil over high heat. Once boiling, quickly pour in all the water chestnuts and continue to boil, stirring constantly for about 5-7 mins (or until the red rubies turn red and float to the surface).
Once the red rubies are cooked, transfer them into a bowl of ice water to prevent them from sticking to each other.
Scoop the red ruby into individual bowls, and add the coconut milk and serve chilled.
It is better to use fresh water chestnuts, as they are sweeter and crunchier. Alternatively, you can also use canned water chestnuts though they are not as sweet and crunchy.
Do not smash the water chestnuts, just cut them into 2cm square otherwise the red rubies will lack a satisfying crunch.
Add the coconut cream only in the last 5 minutes when cooking the coconut soup and don't allow it the boil, otherwise it will tend to curdle. Instead, simmer it slowly and turn off the heat once it starts to bubble. The same principle applies when cooking curry.
Keep stirring to prevent the red rubies from sticking to each other when cooking the them.
Give it another minute or two before transferring the rubies to the ice water once they start floating up.
Don't worry if the red rubies look pale coloured after cooking. Once the rubies are dunked in the ice water, they should turn completely red.
Add the coconut milk into the red rubies just before serving, otherwise the coconut milk may be stained pink.
Leave the red rubies in cold water in the fridge until ready to serve. Do not drain off the water, otherwise the red rubies will stick together in a big lump.
Don't keep the red rubies overnight as they tend to turn soggy.
Drain off the water and refrigerate if you still decide to keep the red rubies overnight. When it is ready to serve, just add in hot water enough to cover over the rubies and microwave for a few seconds. Drain off the water and plunge the rubies in iced water to cool before serving.
It is best to serve the coconut milk on the same day. Though it can usually be kept in the fridge for up to 2 days provided the fridge is cold enough. Make sure to cling wrap the coconut milk before storing.