• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Hot Thai Kitchen
  • Recipes by Categories
  • Kitchen Tips & Ingredients
  • Thailand Vlogs
  • Cookbook
  • Newsletter
  • Patreon
  • Shop Ingredients & Tools
  • Find an Asian Grocer
  • Merch
  • About
  • Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes by Categories
  • Kitchen Tips & Ingredients
  • Thailand Vlogs
  • Cookbook
  • Newsletter
  • Patreon
  • Shop Ingredients & Tools
  • Find an Asian Grocer
  • Merch
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » All Recipes » Desserts & Sweets » Red Rubies Dessert (Tub Tim Grob)ทับทิมกรอบ

    Red Rubies Dessert (Tub Tim Grob)ทับทิมกรอบ

    Published: Dec 27, 2019 · Modified: Dec 7, 2020 by Pailin Chongchitnant · This post may contain affiliate links

    Jump to Recipe·Print Recipe

    Jump to video!


    This is a beautiful, yummy, classic Thai dessert that's super easy! It's so easy you barely need a recipe. Once you understand what it's made from, and how it's done, most people can just wing it. Water chestnuts are coated in a soft and chewy tapioca gel, served in a pandan-scented coconut syrup and ice. Ah....so refreshing!

    Watch The Full Video Tutorial!

    All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success - and if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!

    Beautiful and easy traditional Thai dessert that's vegan and gluten free! Crunchy water chestnuts in soft and chewy tapioca gel in scented coconut broth. #thaidessert #vegandessert #glutenfree
    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Red Rubies Dessert (Tub Tim Grob)ทับทิมกรอบ

    ★★★★★ 5 from 1 reviews
    • Author: Pailin Chongchitnant
    • Yield: 4 servings
    Print Recipe
    Pin Recipe

    Ingredients

    The Rubies

    • 1 8oz-can whole water chestnuts (you can also use fresh)
    • Red food colouring or beet juice
    • ¼ - ½  cup tapioca starch

    Syrup

    • ½ cup sugar
    • 1½ cup water (or fresh jasmine water, see note)
    • 1 pandan leaf
    • Optional: a dash of rose water or orange blossom water.

    Coconut Milk

    • ¾ cup coconut milk
    • ¼ cup water
    • 1 pandan leaves
    • ⅛  tsp salt

    For serving

    • Crushed ice
    • Ripe jackfruit (fresh or canned in syrup), optional
    • Young coconut meat, optional

    In Thailand we make jasmine water by floating fresh jasmine flowers on water in a covered container overnight, and then we use that water to make the syrup. For a different, but still floral, flavour, you can use a little bit of rose water or orange blossom water instead. Commercially available rose water and orange blossom water are very strong, so add just a tiny little bit at a time (¼ or ½ tsp) until the desired strength is reached.

    Ingredients and Kitchen Tools I Use

    Instructions

    1. Cut water chestnuts into about 1cm cubes.
    2. Add just enough water to cover chestnuts, then add red food colouring until the water is bright red (about 10-15 drops). Or add less for lighter colour.
    3. Meanwhile, make syrup: boil pandan leaves in water for 10 minutes. Then add sugar and stir to dissolve. Chill completely.
    4. Make coconut milk: Boil coconut milk, salt, water and pandan leaves for 5 minutes. Chill.
    5. Bring a big pot of water to a boil. Meanwhile, drain the chestnuts and place in a mixing bowl.
    6. Sprinkle about 2 Tbsp of the tapioca starch and toss to coat. Then add another 2 Tbsp and toss again to coat. Keep adding until all pieces are completely coated in starch (they look white) and are not sticking together. For a thin coating, you'll need about ¼ cup total. For thicker coating you may need up to ½ cup. I like just a little more more than ¼ cup.
    7. Once done, put them in a strainer and shake off excess starch.
    8. Prep an ice water bowl for chilling the rubies after cooking.
    9. To cook the rubies, sprinkle half of the rubies into rapidly boiling water, then stir briefly. Boil them for about 2-3 minutes (once they float, let them boil for another minute or so).
    10. Scoop out a small amount (tester amount) with a slotted skimmer then dunk them into the cold water bowl, keeping them in the skimmer for a few seconds just until the coating "settles" into a clear gel. Look to see if there are lot of white, uncooked starch spots on the rubies, if so, put them back into the pot and boil for another minute. If you only see white spots on a few of them, this is okay. Once done, fish out the remaining rubies and place them into cold water.
    11. Repeat #9 and #10 for the other half.
    12. Once cool, drain them. It's best for the texture to not refrigerate these but they will last all day at room temp so you can make them the night before and keep in a cool place until serving time.
    13. To serve, put a scoop of the rubies into a serving bowl, add jackfruit and/or young coconut meat if using. Spoon the syrup over, just until it almost covers the rubies. Top with a couple of tablespoons of coconut milk, but this amount is flexible - I typically do about 2 parts syrup to 1 part coconut milk. Add ice, stir it around so it's really cold, then enjoy!
    Join us on Patreon for bonus content and rewards!

    Did you make this recipe?

    Tag @HOTTHAIKITCHEN on Instagram and hashtag it #HotThaiKitchen!

    « Stuffed Chicken Wings Recipe ปีกไก่ยัดไส้
    Vegan Laab with Tofu & Corn »

    Reader Interactions

    Comments

    1. Hanna

      January 25, 2022 at 2:49 am

      Hi, can we add sago in? Thanks

      Reply
      • Pailin Chongchitnant

        January 29, 2022 at 1:23 pm

        Sure! If you like!

        Reply
    2. LayChin Nicholson

      December 31, 2020 at 8:05 pm

      This is one of my favorite Thai dessert. The ingredients are often easily available and I can make it anywhere anytime. Light, refreshing and delicious!

      ★★★★★

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆
    Recipe Rating




    Primary Sidebar

    Connect With Me!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    Image of Pailin

    Sawaddee ka! I'm Pai, a Thai chef, author, and host of the YouTube show Hot Thai Kitchen. I'm here to demystify Thai cuisine (and more) with recipes and video tutorials. More about me.

    Featured On...

    Popular Recipes

    • Authentic Pad Thai Recipe ผัดไท
    • Authentic Thai Green Curry Chicken
    • Pad Gaprao (Pad Kra Pao) Holy Basil Chicken Stir-Fry
    • Pad Thai Sauce Recipe - Make Pad Thai in 5 Mins!
    • Dim Sum Turnip Cake (Lo Bak Go) ขนมผักกาด
    • Crab Fried Rice ข้าวผัดปู

    Trending: Healthy Meals

    • Thai Grilled Steak Salad - Neua Yang Nam Tok
    • Tom Kha Gai ต้มข่าไก่ (Thai coconut chicken soup)
    • How to Save Your Basil - Thai Basil Stir Fry Sauce Recipe
    • Vietnamese Lemongrass Chicken with Nuoc Cham
    • My Go-To Broccoli Stir-Fry
    • Thai Street Food - Pork Bones Soup "Leng Saeb"

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Statement
    • Merch
    • All Recipes

    Newsletter

    Sign Up!

    Contact

    • Contact
    • My Cookbook
    • Patreon

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © Pailin's Kitchen Inc. 2022