STORY BEHIND THE RECIPE
Its the most wonderful THAI-me of the year……….
Yes I know…. The Thais don’t really celebrate Christmas. But with the season just around the corner, there’s just this festive spirit in the air. And so I just HAD to dress up our latest Thai Red Ruby recipe in Christmas theme to match the mood! Perfect for a Christmas Potluck!
If you’ve not tried this, It’s best described as Thailand’s answer to Bubur Cha Cha.The tapioca jelly is identical in both dishes, except that it is wrapped around a crunchy cube of fresh water chestnut. This not only gives a beautiful pomegranate appearance, but also has a very satisfying crunch with each bite!
That’s why the Thai name of Red Ruby is ‘Tub Tim Grob’, because ‘Tub Tim’ means ‘ruby’ and ‘Grob’ means ‘crunchy’ – literally, Crunchy Ruby.
TRICK OF THE TRADE
Making of A Ruby
The method for making Red Ruby is different (and simpler) than Bubur Cha Cha jelly. Simply dice the water chestnuts, soak them in red colouring, and then toss in a bag to coat it with tapioca flour.
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If you prefer a thicker layer of jelly, spritz the coated water chestnuts with a little water, and then repeat the process to form a second coating. No moulding and cutting needed at all.
The Unsung Hero: Fresh Coconut Milk
Yes, you can use ready-made coconut milk for this dessert. But the taste won’t be quite the same. Somehow, freshly squeezed coconut milk has a unique sweetness and fragrance that spells F-R-E-S-H. So if you are one of the finicky sorts, you’ll want to make this yourself.
When extracting coconut milk, add some warm water. Otherwise, you won’t get a single drop! Repeat the process twice to first extract the coconut cream (known as santan), and then the coconut milk.
If you are ready to give this a try, print out the full recipe below! And when you’ve tried it, leave me a comment below to let me know!
WHAT I LIKE ABOUT THIS DISH
- It is simpler to make than Bubur cha cha! This is due to the making of the red rubies, that has less steps than the bubur cha cha jelly.
- It’s a great, different dish to make for Christmas! Everyone expects turkey roasts and log cakes. Why not make something different that does still fit the Christmas theme?
HOW TO MAKE THAI RED RUBY?
Wash the pandan leaves, twist them to break up the fibres and then tie a knot.
Use a brush to remove the mud from the water chestnut. Wash thoroughly and remove the skin by cutting off both ends and removing the rest of the skin with a peeler. Remove any eyes with a knife tip.
Dice the water chestnut into 1 cm cubes.
Add red colouring and 4 TBsp of water in a large bowl and mix well. Then add in the diced chestnuts and mix well until completely stained with the colouring. Let stand for 20 mins.
Meanwhile, add 150 ml of warm water into the grated coconut and squeeze it a few times. Then extract the coconut milk on a sieve over a bowl. This first layer is known as coconut cream (santan).
Add another 1.1. litre of warm water to the grated coconut. Squeeze the coconut a few times before extracting the 2nd layer of the coconut milk over a sieve into another bowl.
Drain and put the stained water chestnut into a plastic bag. Add flour into the plastic bag and seal the opening by twisting the bag, leaving some air inside. Give the plastic bag a few hard shakes until all the water chestnuts are coated with flour.
Optional: If you prefer a thick layer of jelly, spritz the water chestnuts with a little water, and repeat the coating process.
Shake off excess flour and transfer the coated water chestnuts onto a plate.
Add the coconut milk (2nd layer), sugar, salt and pandan leaves to a pot, and let it simmer over medium heat until all the sugar is dissolved, and you can smell the aroma of the pandan (about 10-15 min). Reduce the heat if it starts to bubble.
Next, add in the santan (1st layer) and simmer over medium low heat stirring it constantly (about 5 min). Once it starts to bubble, turn off the heat.
Let the coconut milk cool completely before placing it in the fridge to chill.
In another pot, add 2.5 litre of water and bring to a boil over high heat. Once boiling, quickly pour in all the water chestnuts and continue to boil, stirring constantly for about 5-7 mins (or until the red rubies turn red and float to the surface).
Once the red rubies are cooked, transfer them into a bowl of ice water to prevent them from sticking to each other.
Scoop the red ruby into individual bowls, and add the coconut milk and serve chilled.
MARKETING TIPS
- It is better to use fresh water chestnuts, as they are sweeter and crunchier. Alternatively, you can also use canned water chestnuts though they are not as sweet and crunchy.
COOKING TIPS
- Do not smash the water chestnuts, just cut them into 2cm square otherwise the red rubies will lack a satisfying crunch.
- Add the coconut cream only in the last 5 minutes when cooking the coconut soup and don’t allow it the boil, otherwise it will tend to curdle. Instead, simmer it slowly and turn off the heat once it starts to bubble. The same principle applies when cooking curry.
- Keep stirring to prevent the red rubies from sticking to each other when cooking the them.
- Give it another minute or two before transferring the rubies to the ice water once they start floating up.
- Don’t worry if the red rubies look pale coloured after cooking. Once the rubies are dunked in the ice water, they should turn completely red.
- Add the coconut milk into the red rubies just before serving, otherwise the coconut milk may be stained pink.
STORING TIPS
- Leave the red rubies in cold water in the fridge until ready to serve. Do not drain off the water, otherwise the red rubies will stick together in a big lump.
- Don’t keep the red rubies overnight as they tend to turn soggy.
- Drain off the water and refrigerate if you still decide to keep the red rubies overnight. When it is ready to serve, just add in hot water enough to cover over the rubies and microwave for a few seconds. Drain off the water and plunge the rubies in iced water to cool before serving.
- It is best to serve the coconut milk on the same day. Though it can usually be kept in the fridge for up to 2 days provided the fridge is cold enough. Make sure to cling wrap the coconut milk before storing.
DIETARY MODIFICATIONS
- Egg-Free: No modifications needed.
- Fish-Free: No modifications needed.
- Gluten-Free: No modifications needed.
- Nut-Free: No modifications needed.
- Shellfish-Free: No modifications needed.
- Vegan: No modifications needed.
- Vegetarian: No modifications needed
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Thai Red Ruby in Coconut Milk (Tub Tim Grob)
Ingredients
Ingredients for Red Ruby
- 300 gm Water Chestnuts
- 3/4 Cup Tapioca Flour Another 1/4 cup for 2nd coating (Optional)
- 4 TBsp Water To be added to the red colouring
- 3/4-1 tsp Red Coloring
- 2.5 litre Water To boil the red ruby
Ingredients for Coconut Soup
- 250 gm Fresh Grated Coconut About 1 coconut
- 150 ml Warm Water To be added to the grated coconut
- 1.1 litre Boiled Cool Water
- 1/4 tsp Salt
- 8-10 Pandan Leaves
- 80-90 gm Sugar
- 2 trays Ice Cubes
Instructions
PREPARATION METHOD
- Wash the pandan leaves, twist them to break up the fibres and then tie a knot.
- Use a brush to remove the mud from the water chestnut. Wash thoroughly and remove the skin by cutting off both ends and removing the rest of the skin with a peeler. Remove any eyes with a knife tip.
- Dice the water chestnut into 1 cm cubes.
- Add red colouring and 4 TBsp of water in a large bowl and mix well. Then add in the diced chestnuts and mix well until completely stained with the colouring. Let stand for 20 mins.
- Meanwhile, add 150 ml of warm water into the grated coconut and squeeze it a few times. Then extract the coconut milk on a sieve over a bowl. This first layer is known as coconut cream (santan).
- Add another 1.1. litre of warm water to the grated coconut. Squeeze the coconut a few times before extracting the 2nd layer of the coconut milk over a sieve into another bowl.
- Drain and put the stained water chestnut into a plastic bag. Add flour into the plastic bag and seal the opening by twisting the bag, leaving some air inside. Give the plastic bag a few hard shakes until all the water chestnuts are coated with flour.
- Optional: If you prefer a thick layer of jelly, spritz the water chestnuts with a little water, and repeat the coating process.
- Shake off excess flour and transfer the coated water chestnuts onto a plate.
COOKING METHOD
- Add the coconut milk (2nd layer), sugar, salt and pandan leaves to a pot, and let it simmer over medium heat until all the sugar is dissolved, and you can smell the aroma of the pandan (about 10-15 min). Reduce the heat if it starts to bubble.
- Next, add in the santan (1st layer) and simmer over medium low heat stirring it constantly (about 5 min). Once it starts to bubble, turn off the heat.
- Let the coconut milk cool completely before placing it in the fridge to chill.
- In another pot, add 2.5 litre of water and bring to a boil over high heat. Once boiling, quickly pour in all the water chestnuts and continue to boil, stirring constantly for about 5-7 mins (or until the red rubies turn red and float to the surface).
- Once the red rubies are cooked, transfer them into a bowl of ice water to prevent them from sticking to each other.
- Scoop the red ruby into individual bowls, and add the coconut milk and serve chilled.
Notes
MARKETING TIPS
- It is better to use fresh water chestnuts, as they are sweeter and crunchier. Alternatively, you can also use canned water chestnuts though they are not as sweet and crunchy.
COOKING TIPS
- Do not smash the water chestnuts, just cut them into 2cm square otherwise the red rubies will lack a satisfying crunch.
- Add the coconut cream only in the last 5 minutes when cooking the coconut soup and don't allow it the boil, otherwise it will tend to curdle. Instead, simmer it slowly and turn off the heat once it starts to bubble. The same principle applies when cooking curry.
- Keep stirring to prevent the red rubies from sticking to each other when cooking the them.
- Give it another minute or two before transferring the rubies to the ice water once they start floating up.
- Don't worry if the red rubies look pale coloured after cooking. Once the rubies are dunked in the ice water, they should turn completely red.
- Add the coconut milk into the red rubies just before serving, otherwise the coconut milk may be stained pink.
STORING TIPS
- Leave the red rubies in cold water in the fridge until ready to serve. Do not drain off the water, otherwise the red rubies will stick together in a big lump.
- Don't keep the red rubies overnight as they tend to turn soggy.
- Drain off the water and refrigerate if you still decide to keep the red rubies overnight. When it is ready to serve, just add in hot water enough to cover over the rubies and microwave for a few seconds. Drain off the water and plunge the rubies in iced water to cool before serving.
- It is best to serve the coconut milk on the same day. Though it can usually be kept in the fridge for up to 2 days provided the fridge is cold enough. Make sure to cling wrap the coconut milk before storing.
Hi, I’m on the wrong post, but I really want to make your warm squid and potato salad but I can’t find an ingredient list on the page, and also there’s nowhere to leave comments so as you can see I’m desperate lol can you please help? 🙂
Hi Alissa, no worries! Here’s the link to the recipe: https://theburningkitchen.com/warm-potato-and-squid-salad/
Hope you enjoy making it and pls send me a photo to let me know how it turns out!
Hi can I check with you why the flour from the water chestnut separate once i put into the water? The water become sticky like gule.
Hi Karen, thanks for trying out the recipe! The tapioca starch shouldn’t separate from the water chestnuts. Was the water boiling when you put in the red ruby? You need to ensure that the water is boiling over high heat and that there is sufficient water to cook the red ruby.
Hi Karen, did you manage to figure out why the flour separated from the water chestnut? Was it one of the reasons I gave above? Hope you will not give up but try again!
Hi.. Can i keep the coconut milk overnight?
Hi Gina, yes you can cling wrap and keep it overnight but ensure that your fridge is cold enough. Don’t keep for more than 2 days. Always taste it first before adding the ruby.