Best Thai Red Rubies Recipes

Thai Red Rubies image

Provided by Kim Ong

Categories Dessert

Time 55m

Yield 3-4 serving(s)

Number Of Ingredients 7

1 cup water
1 cup sugar
30 water chestnuts
3 drops red food coloring
3/4 cup tapioca flour
2 1/2 cups coconut milk
rose essence or jasmine essence

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.

Nutrition Facts : Calories 716.3, Fat 40.3, SaturatedFat 35.6, Sodium 40.1, Carbohydrate 93.5, Fiber 2.7, Sugar 70.8, Protein 5.1

Tub Tim Krob (Red Rubies) image

Provided by Food Network

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

1 (8-ounce) can water chestnuts in syrup, peeled and sliced
2 teaspoons red food coloring
1/2 cup tapioca flour
1 (13 1/2-ounce) can coconut milk or cream
Ice cubes
Jasmine Simple Syrup, recipe follows
1 cup sugar
1 cup water
Splash jasmine essence or extract (see Cook's Note)

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.