Recipes R Simple

Thai Red Ruby Dessert – ‘ Tub Tim Krob ‘


thai red ruby dessert

Thai Red Ruby Dessert – ‘ Tub Tim Krob ‘ – Water Chestnut Rubies in Flavored Coconut Milk

This Thai Red Ruby Dessert  is lovely to look at  as well as refreshingly tasty! The crunch of the cooked water chestnut in Pandan scented, Sweetened  Coconut Milk is different and exotic! Very easy to prepare. Do not confuse water chestnuts with regular chestnuts, they are quite different.

thai red ruby dessert recipe

Thai Red Ruby Dessert – ‘ Tub Tim Krob ‘ – Water Chestnut Rubies in Flavored Coconut Milk

Recipe Type: Dessert
Author: Recipes ‘R’ Simple
Prep time: 10
Cook time: 10
Chill time:   20 mins
Total time: 4
Serves: 4


  • 15 water chestnuts
  • 3 cups fresh coconut milk
  • 2-3 pandan leaves (screw pine)
  • ¼ cup or more sugar ( to taste)
  • ¹⁄8 tsp salt
  • ¾ cup tapioca flour
  • water for cooking the water chestnut
  • ½ tsp liquid red food color


  • Wash and scrub the water chestnut thoroughly.
  • red ruby dessert -. water chestnuts, unwashedJPG

    before scrubbing

    red ruby dessert -. water chestneuts washed

    after scrubbing

  • Slice off the top and bottom of the water chestnut.
  • red ruby dessert -. cut off top and bottom of water chestnut
  • Peel the remaining skin with a small knife. Dice into bite size pieces. Rinse again.
  • peel
  • Mix ¼ cup water with the food coloring.
  • red ruby dessert -.add food coloring
  • Add the color to the water chestnut. Mix well and all to sit for 10 minutes.
  • red ruby dessert -. allow to sit 10 minutes
  • Meanwhile, add the coconut milk, sugar and salt to a saucepan and heat on medium flame.
  • coconut milk sugar
  • Add the knotted pandan leaf.
  • pandan leaf add pandan leaf
  • Do not allow to boil Stir till  the coconut milk just foams up and begins to simmer.
  • bring to simmer only
  • Place in the fridge to chill.
  • Drain the colored red ‘water chestnut rubies’ now.
  • drain the red rubies
  • Add to a wide bowl of tapioca flour and toss to coat.
  • red ruby dessert -. tapioca flour red ruby dessert -. coat rubies in flour
  • Use a wire mesh or sieve to shake off the excess flour.
  • shake off excess flour
  • If any two pieces are stuck together, separate with hands and coat again.
  • seprate any stuck together
  • Make sure all rubies are coated thoroughly. Shake off excess flour carefully.
  • shake off
  • Bring water to boil in saucepan.
  • bring water to boil
  • When the water is boiling (never before), add the red rubies.
  • add red rubies in water
  • Cover with a lid and allow to cook for a minute or so.
  • cover
  • The rubies should float to the top when ready.
  • till floating
  • Check doneness, by lifting a few rubies using a slotted spoon or strainer. The color of the coating flour should be a clear red and no longer white when removed from the water and cooled slightly. ( while boiling, the coating flour will still look whitish).
  • check if done
  • Add the cooked rubies into iced water. and allow to cool off completely.
  • add to iced water
  • Drain the rubies from the water and put into serving bowls / glasses.
  • add to glass red rubies
  • Top with chilled coconut milk. ( Remove the Pandan Leaf).
  • thai red ruby dessert
  • Serve chilled.

Thai Red Ruby Dessert – ‘ Tub Tim Krob ‘ – Water Chestnut Rubies in Flavored Coconut Milk

Try it and let us know – Thai Red Ruby Dessert – ‘ Tub Tim Krob ‘ – Water Chestnut Rubies in Flavored Coconut Milk .

  •  It is very important that the coconut milk does not boil. This will cause the milk to ‘break’.
  • When coating the rubies, make sure they are coated thoroughly, or it will cause the color to leak when added to the boiling water. This will result in less beautiful red rubies in the final dessert. The milk might also get tinted.
  • Add the rubies only to boiling water, or the flour coating might come off upon hitting the water.
  • Again, add the cooked rubies only to chilled water and not room temperature water to prevent the cooked flour layer from coming off. It also helps the water chestnut to stay more crisp.
  • If you like, you can also add some cooked sago along with the red rubies to the coconut milk – Red rubies and pearls!
  • If you don’t like coconut milk, you can try full cream fresh milk as well.
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  1. Avatar Yvette Fong 1 year ago

    When the coated water chestnut is no longer white and floating in the boiling water, some gluey flour coating had come off exposing the white water chestnut. If i boil too long, the coating comes off. If i don’t, there are white uncooked spots. How can I overcome this ?

    • Hi! It’s worth remembering that the rubies still look whitish while boiling. Lift them out when they float to the top- in batches if need be.They will be clear red only when lifted out of the water. I am guessing that the tapioca flour coating did not adhere properly or in the right thickness. Once the rubies have absorbed enough color – ensure they are drained well. Then toss in the flour mixture a few times. The important part – Shake the rubies over a wire mesh.


      The wire mesh should be thin enough that all excess flour falls through easily. The flour should also stay thoroughly intact without any ‘ scratching ‘. Now comes the process of separating all the rubies that have stuck together. Lightly coat the sides where the rubies were separated.(THIS IS ALSO IMPORTANT) .
      Make sure water is BOILING – BEFORE you add the rubies.. Lower them in gently. And finally – don’t skip the ice water. All these steps- ensure the coating to come out perfectly..and inside crunchy too.

      • Avatar Yvette Fong 1 year ago

        Many thanks for the detail explanation. I’ll try again following your instructions.

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