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Rubies of Thailand  tab tim grob Pinterest

Red rubies of Thailand or TabTimGrob recipe, one of the most famous Thai desserts made with coconut milk, water chestnuts dyed in red with grenadine and mango, delicious and refreshing, perfect to soothe the tastebuds after a hot and spicy meal!

This dessert is one of the most famous desserts of Thailand. It is called “Rubies of Thailand” because rubies can be found in Thailand and that is why it is generally served in this beautiful red color. Its name in Thai language is Tab Tim Grob or ทับทิมกรอบ.

Fun and very easy to make, this dessert combines different textures: gummy outside, crispy inside, and the coconut milk is velvety sweet. When it is available on the menu, I always choose this dessert, it is perfect to end a hot and spicy Thai meal on a sweet note.

  • 6 to 8 servings
  • Easy
  • 1 h 30

Recipe :

Ingredients :

12 oz. (340 grams) water chestnuts (a can)

A few drops of red food coloring

1 cup (120 grams) tapioca flour (none other)

Some water

For the syrup:

1/2 cup (100 grams) granulated white sugar

1/2 cup (120 grams) water

Coconut Milk:

17 oz. (500 ml) half coconut milk, half coconut cream

1/4 tsp salt

1 mango, peeled and diced in small cubes

Prepare and color water chestnuts:

Dice the water chestnuts into small chunks, I like to halve them, then I cut each half in 3 chunks, thus making about 6 chunks out of 1 chestnut

Into a bowl, add enough water to cover the chestnuts, add about 4 drops of red food coloring (I made them all red but you can choose other colors), add the chestnuts and let soak for about an hour or until they are colored

Rinse several times until the water is no longer so red and drain

Make the syrup and cook coconut milk:

Whilst the chestnuts are coloring, make the syrup

Into a small saucepan, bring to boil 1/2 cup water and 1/2 cup sugar, cook for one more minute and set aside into a medium bowl to cool

Into a small saucepan, add the coconut milk and coconut cream,  salt, bring to boil and add to the sugar syrup, stir and set aside to cool completely

Once cooled, filter the coconut mixture through a mesh sieve

Cook the water chestnuts:

Into a saucepan, bring to boil enough water to cover the chestnuts

Into a Ziploc bag, add the tapioca flour and chestnuts, close the bag and shake to coat the chestnuts on all sides

Add the coated chestnuts into the boiling water, stir delicately so as they do not stick together, as soon as they rise to the surface, take them out with a slotted spoon and add them to the coconut mixture, let cool completely

Assembly:

Once the coconut mixture and water chestnuts are cooled, add the diced mango and chill at least 2 hours

Serve very cool in individual bowls, sprinkled with some finely crushed ice cubes

Note:

Although this dessert is generally served with the chestnuts colored in this beautiful red color, you can have fun and choose any or several colors you like

Enjoy!

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