A well-known Thai dessert is Red Ruby with Coconut Milk that features round pinkish water chestnut, immersed in fresh coconut milk. The mouth-watering appearance of the Red Ruby with Coconut Milk will grab your attention. The Thai name of the dessert is ‘Tub Tim Grob’, which means ‘ruby’ (Tub Tim) and ‘crunchy’ (Grob).
The dish is simple to make and requires very minimal ingredients to make it. During a get-together or a holiday event, the dessert will impress all of the guests with its sweet taste and attractive appearance! Red Ruby with Coconut Milk is said to be Thailand’s version of the Bubur Cha Cha. Both of the dishes feature tapioca jelly, but the red ruby uses freshwater chestnut for a more crunchier taste.
This cooling dessert is perfect for hot summer days that are a regular occurrence for those living in tropical countries. Pair the dessert with a hot and spicy Thai meal for a pleasant Thai cuisine experience.
What is Red Ruby with Coconut Milk?
Simply put, Red Ruby with Coconut Milk consists of the red ruby and the coconut milk. The red ruby is made by dicing the water chestnuts into smaller pieces and then immersing them in some red colouring. Soak all of the water chestnuts in red food colouring and then coat it with tapioca flour. Cook the water chestnuts in boiling water and continuously stir to prevent sticking.
The coconut milk can be made either using ready-made coconut milk or making it from scratch. Coconut milk can be extracted by immersing the coconut in warm water. The process is repeated twice to first extract the coconut cream (santan) and then the coconut milk. The final step is combining the red ruby with the coconut milk to create a delicious dessert!
History of Red Ruby with Coconut Milk
Most Southeast Asian cultures have their unique dessert, which is synonymous with the cuisine. For Thailand, it is the Red Ruby with Coconut Milk that holds the title for one of the most popular desserts, along with Mango Sticky Rice. The historical record of the Red Ruby with Coconut Milk is still relatively unknown. Still, the dish has a significant impact on Thai cuisine by how widespread it is all over Thailand. It can be found in many restaurants, eateries and street vendor stalls.
Tips and Tricks on Making a Tasty Red Ruby with Coconut Milk
- Freshwater chestnuts are recommended to be used as they tend to be sweeter and crunchier.
- For a thicker coating of the jelly, sprinkle the water chestnuts with a little bit of water and then give it a second coating of tapioca flour.
- It is recommended to not smash the water chestnuts as slicing it into smaller pieces (around 2cm squares) will give the dish a satisfying crunch.
- Do not allow the coconut milk to boil or else it will turn into a curdle. Allow the coconut milk to simmer and then turn off the heat once the coconut milk starts producing bubbles.
- To serve a fresh Red Ruby with Coconut Milk, only immerse the red ruby in coconut milk right before it is served. This is to ensure that the milk is not stained with a pinkish hue from the red ruby.
- For hints of pandan flavour, infuse the dessert with some pandan into the coconut milk. The taste of the dessert will improve immensely.
Where to find Red Ruby with Coconut Milk in Malaysia
Craving for something sweet? Check out Tiffin’s by Chef Korn (Kuala Lumpur), Happy Thai Restaurant (Kuala Lumpur), Simply Thai (Kuala Lumpur) and Thai Thai (Kuala Lumpur) for your dose of sweetness!
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