Best Thai Red Rubies Recipes

THAI RED RUBIES

Steps:

• For sugar syrup ---------------.
• Dissolve sugar in water by bringing it to a boil.
• This takes about 1 minute.
• Then remove and chill in the fridge.
• For the water chestnuts -------.
• Peel the skin from the water chestnuts.
• Diced them into small cubes about 3 to 5 by 3 to 5mm. Mix the diced water chestnuts with red food colouring.
• (Not too big or too small) Add the diced water chestnuts into a plastic bag of tapioca flour and shake well to cover them with flour.
• Pour the water chestnuts from the bag into a sieve.
• Sieve away the excess flour.
• Boil water in a saucepan.
• Pour the water chestnuts into the boiling water and simmer for just 2 minute.
• Remove and drain the water chestnuts.
• Allow it to cool in iced water.
• For serving --------------------.
• Combine the sugar syrup, coconut milk and rose or jasmine essence.
• Scoop a couple of spoonfuls of the water chestnuts into each dessert serving glass bowl and fill it with coconut milk mixture.
• Add some ice cubes into the bowl and serve immediately.

TUB TIM KROB (RED RUBIES)

Steps:

• Dice the water chestnuts into chunks and toss with the red food coloring until evenly coated. Throw the colored water chestnuts into a bowl. Sprinkle with the tapioca flour and mix well to coat.
• Pour out the contents into a colander and shake off the excess flour (make sure there's not too much flour or the texture will be too gummy and you will lose the water chestnut flavor).
• Put the floured chestnuts into a pot of boiling water. Boil until the flour turns translucent and the red of the water chestnuts is all that's left, about 2 minutes. Remove and drain the water chestnuts. Toss into a bowl of ice cubes and water.
• To serve, scoop the Red Rubies into small glasses. Drizzle Jasmine Simple Syrup and coconut milk or cream on top. Serve immediately.
• Boil the sugar and water with the jasmine essence to flavor your syrup. Pour into squeeze bottles. Refrigerate.