I made these Red Rubies (Tub Tim Krob in Thai) for dessert today. Aren’t they so pretty? I love Thai desserts. They not only taste lovely, they look exquisite too.

Impress your friends and family with these! They look like a lot of work, but really, they are so easy and quick. Perfect as a sweet, refreshing finish to any meal 🙂

Recipe
– 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.

– 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
– 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.