Tub Tim Krob (Red Ruby Dessert)

15 Oct 2021

By Michelle Tan

“Red Rubies” Thai dessert is made from truffle wrapped in Tapioca Starch and then coconut milk on top with banana leaf.


Red Rubies

  • 1 Can of Whole Water Chestnuts
  • 1/2 cup Tapioca Starch
  • Red Food Colouring
  • Water
  • Ice cubes

Coconut Milk Syrup

  • 1/2 cup Sugar
  • 1/4 tsp Salt
  • 1 cup Coconut Milk
  • 2 pieces Pandan (Screwpine) Leaf


  • Cut water chestnuts into 1cm cubes.
  • Place the water chestnut pieces in a bowl with just enough water.
  • Stir in 5-8 drops of red food colouring until desired colour and let it soak.
  • In a pot, combine the sugar, salt, coconut milk and pandan leaves and bring it to a boil.
  • Ensure sugar is completely dissolved. Remove from fire and chill.
  • Drain the coloured water chestnut pieces and place in a mixing bowl. Sprinkle 2Tbsps of tapioca starch and coat well. Add starch in batches until each piece is completed coated and no longer sticking together. Transfer the pieces into a strainer and shake off excess starch.
  • Prepare a large bowl of iced water.
  • Bring a large pot of water to a rapid boil and add 1/3 of the coated water chestnut pieces into the boiling water. Stir briefly and wait for the pieces to float. Once floating, let the pieces boil for another minute. Scoop out the floating pieces and place in the iced water.
  • Check if the gel around the pieces have turned transparent. If not, return those pieces back into the pot and reboil.
  • Repeat boiling and ice bath until all pieces are cooked.
  • Drain the chilled Red Rubies and separate them in bowls. Spoon over the coconut milk until all pieces are covered. Add ice and serve cold.