Home Cooking: Freshly Made Thai Red Ruby Dessert (Tub Tim Krob)


I was craving red ruby dessert the other night and was thinking of heading to any dessert shop to get them. But I decided to google and find out if there were any recipes out there and to my surprise it was so easy to make this precious chestnut gems! I took the recipe from The Little Teochew (a really famous Singapore food blog) and I had so much fun making and eating them all up. The portions below were just right for 5 people.

– 1 cup water
– 1 cup sugar
Boil both with 2 stalks pandan leaves (screwpine leaves) until syrup is fragrant. If you don’t have pandan leaves, you can add a splash of rose essence to flavour your syrup. Refrigerate. (I recommend just using 1/2 water and even lesser sugar) I say 1/4 cup is more than enough as we are not fans of taking too sweet stuff.

– 10 water chestnuts, peeled and diced into pea-sized chunks
– 1/2 tsp red food coloring
– 3 tbsp tapioca flour
– 1 packet coconut milk or cream (We used milk)
– Ice cubes

1. Toss diced water chestnuts with red food colouring until evenly coated.

2. Throw in the coloured water chestnuts into a plastic bag of tapioca flour and shake well to coat.

3. Pour out the contents into a sieve and shake off excess flour.

4. Put floured chestnuts into a pot of boiling water. Boil for about 2 mins, or until the flour turns translucent and the vibrant colour of the water chestnuts shine through.

5. Remove and drain the water chestnuts. Toss into a bowl of ice-cold water.

6. To serve, scoop Red Rubies into a glass of ice cubes. Drench in sugar syrup and coconut milk/cream. Serve immediately.



They were so yummy, crunchy and everyone loved it! The best part of making this at home is the level of control you can have over the sweetness of the syrup, the quality of the coconut milk and the size of the rubies:) We cannot wait to make them again.

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