{"id":11340,"date":"2017-11-28T16:47:07","date_gmt":"2017-11-28T08:47:07","guid":{"rendered":"http:\/\/theburningkitchen.com\/?p=11340"},"modified":"2018-10-22T15:06:14","modified_gmt":"2018-10-22T07:06:14","slug":"thai-red-ruby","status":"publish","type":"post","link":"https:\/\/theburningkitchen.com\/thai-red-ruby\/","title":{"rendered":"Thai Red Ruby in Fresh Coconut Milk (Tub Tim Grob)"},"content":{"rendered":"<p class=\"p1\"><div id=\"recipe-video\"><\/div><div id=\"wprm-recipe-video-container-11341\" class=\"wprm-recipe-video-container\"><div class=\"wprm-recipe-video\"><a id=\"video\"><\/a>\n<div class=\"container\"><iframe class=\"video\" src=\"\/\/www.youtube.com\/embed\/n6C2dLj-w5U?autoplay=false\" width=\"760\" height=\"425\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\" data-mce-fragment=\"1\"><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><\/iframe><\/div><\/div><\/div><\/p>\n<p><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone wp-image-11716 size-full\" src=\"http:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Portrait.jpg\" alt=\"Thai Red Ruby in Fresh Coconut Milk (Tub Tim Grob): If you love Thai desserts like Mango Sticky Rice, you will probably love this refreshing and and vibrantly coloured dessert with its ruby-hued crunchy water chestnuts coated in tapioca jelly, swimming in a soup of freshly squeezed coconut milk. We like to call this the Thai version of bubur cha cha!\u00a0\" width=\"680\" height=\"1020\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Portrait.jpg?v=1592144420 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Portrait-600x900.jpg?v=1592144420 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Portrait-200x300.jpg?v=1592144420 200w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Portrait-453x680.jpg?v=1592144420 453w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<h1><span style=\"color: #ad0922;\">STORY BEHIND THE RECIPE<\/span><\/h1>\n<p>Its the most wonderful THAI-me of the year&#8230;&#8230;&#8230;.<\/p>\n<p>Yes I know&#8230;. The Thais don&#8217;t really celebrate Christmas. But with the season just around the corner, there&#8217;s just this festive spirit in the air. And so I just HAD to dress up our\u00a0latest Thai Red Ruby recipe in Christmas theme to match the mood!\u00a0Perfect for a Christmas Potluck!<\/p>\n<p>If you&#8217;ve not tried this, It&#8217;s best described as Thailand&#8217;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!<\/p>\n<p>That&#8217;s why the Thai name of Red Ruby is\u00a0&#8216;Tub Tim Grob&#8217;, because &#8216;Tub Tim&#8217; means &#8216;ruby&#8217;\u00a0 and &#8216;Grob&#8217; means &#8216;crunchy&#8217; &#8211; literally, Crunchy Ruby.<\/p>\n<p><img decoding=\"async\" class=\"alignnone wp-image-11715 size-full\" src=\"http:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Portrait-1.jpg\" alt=\"Thai Red Ruby in Fresh Coconut Milk (Tub Tim Grob): If you love Thai desserts like Mango Sticky Rice, you will probably love this refreshing and and vibrantly coloured dessert with its ruby-hued crunchy water chestnuts coated in tapioca jelly, swimming in a soup of freshly squeezed coconut milk. We like to call this the Thai version of bubur cha cha!\u00a0\" width=\"680\" height=\"1020\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Portrait-1.jpg?v=1592144420 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Portrait-1-600x900.jpg?v=1592144420 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Portrait-1-200x300.jpg?v=1592144420 200w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Portrait-1-453x680.jpg?v=1592144420 453w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<div>\n<h1><span style=\"color: #ad0922;\">TRICK OF THE TRADE<\/span><\/h1>\n<h2>Making of A Ruby<\/h2>\n<p>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.<\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-1 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-1 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-1 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-1 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-1' class='gallery galleryid-11340 gallery-columns-2 gallery-size-full'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img decoding=\"async\" width=\"340\" height=\"212\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-17.jpg?v=1592144414\" class=\"attachment-full size-full\" alt=\"Adding water to red food colouring\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-17.jpg?v=1592144414 340w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-17-300x187.jpg?v=1592144414 300w\" sizes=\"(max-width: 340px) 100vw, 340px\" \/>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"340\" height=\"212\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-4.jpg?v=1592144413\" class=\"attachment-full size-full\" alt=\"Putting dyed red water chestnuts in bag\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-4.jpg?v=1592144413 340w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-4-300x187.jpg?v=1592144413 300w\" sizes=\"(max-width: 340px) 100vw, 340px\" \/>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"340\" height=\"212\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-10.jpg?v=1592144412\" class=\"attachment-full size-full\" alt=\"Adding flour to red water chestnuts\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-10.jpg?v=1592144412 340w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-10-300x187.jpg?v=1592144412 300w\" sizes=\"(max-width: 340px) 100vw, 340px\" \/>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"340\" height=\"212\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-21.jpg?v=1592144413\" class=\"attachment-full size-full\" alt=\"Sealing bag with red water chestnuts\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-21.jpg?v=1592144413 340w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-21-300x187.jpg?v=1592144413 300w\" sizes=\"(max-width: 340px) 100vw, 340px\" \/>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p>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.<\/p>\n<\/div>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-2 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-2 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-2 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-2 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-2' class='gallery galleryid-11340 gallery-columns-2 gallery-size-full'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"340\" height=\"212\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-15.jpg?v=1592144415\" class=\"attachment-full size-full\" alt=\"Spraying coated water chestnuts with water in a plastic bag\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-15.jpg?v=1592144415 340w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-15-300x187.jpg?v=1592144415 300w\" sizes=\"(max-width: 340px) 100vw, 340px\" \/>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"340\" height=\"212\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-16.jpg?v=1592144414\" class=\"attachment-full size-full\" alt=\"Boiling red water chestnuts in pot\" aria-describedby=\"gallery-2-11733\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-16.jpg?v=1592144414 340w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-16-300x187.jpg?v=1592144414 300w\" sizes=\"(max-width: 340px) 100vw, 340px\" \/>\n\t\t\t<\/dt>\n\t\t\t\t<dd class='wp-caption-text gallery-caption' id='gallery-2-11733'>\n\t\t\t\tDouble Layer\n\t\t\t\t<\/dd><\/dl><br style=\"clear: both\" \/><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"340\" height=\"227\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-27.jpg?v=1592144417\" class=\"attachment-full size-full\" alt=\"Single layered red water chestnuts\" aria-describedby=\"gallery-2-11724\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-27.jpg?v=1592144417 340w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-27-300x200.jpg?v=1592144417 300w\" sizes=\"(max-width: 340px) 100vw, 340px\" \/>\n\t\t\t<\/dt>\n\t\t\t\t<dd class='wp-caption-text gallery-caption' id='gallery-2-11724'>\n\t\t\t\tSingle Layer &#8211; Cooked\n\t\t\t\t<\/dd><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"340\" height=\"227\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-32.jpg?v=1592144416\" class=\"attachment-full size-full\" alt=\"Double layered red water chestnuts\" aria-describedby=\"gallery-2-11729\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-32.jpg?v=1592144416 340w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-32-300x200.jpg?v=1592144416 300w\" sizes=\"(max-width: 340px) 100vw, 340px\" \/>\n\t\t\t<\/dt>\n\t\t\t\t<dd class='wp-caption-text gallery-caption' id='gallery-2-11729'>\n\t\t\t\tDouble Layer &#8211; Cooked\n\t\t\t\t<\/dd><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<h2>The Unsung Hero: Fresh Coconut Milk<\/h2>\n<p>Yes, you can use ready-made coconut milk for this dessert. But the taste won&#8217;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&#8217;ll want to make this yourself.<\/p>\n<p>When extracting coconut milk, add some warm water. Otherwise, you won&#8217;t get a single drop! Repeat the process twice to first extract the coconut cream (known as santan), and then the coconut milk.<\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-3 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-3 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-3 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-3 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-3' class='gallery galleryid-11340 gallery-columns-2 gallery-size-full'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/theburningkitchen.com\/thai-red-ruby\/thai-red-ruby-step-by-step-29\/'><img loading=\"lazy\" decoding=\"async\" width=\"340\" height=\"212\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-7.jpg?v=1592144412\" class=\"attachment-full size-full\" alt=\"Pouring water into coconut shavings\" aria-describedby=\"gallery-3-11745\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-7.jpg?v=1592144412 340w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-7-300x187.jpg?v=1592144412 300w\" sizes=\"(max-width: 340px) 100vw, 340px\" \/><\/a>\n\t\t\t<\/dt>\n\t\t\t\t<dd class='wp-caption-text gallery-caption' id='gallery-3-11745'>\n\t\t\t\t1st Extraction\n\t\t\t\t<\/dd><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/theburningkitchen.com\/thai-red-ruby\/thai-red-ruby-step-by-step-19\/'><img loading=\"lazy\" decoding=\"async\" width=\"340\" height=\"212\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-18.jpg?v=1592144414\" class=\"attachment-full size-full\" alt=\"Extracting coconut cream (Santan) from shaved coconut through a sieve into a white bowl\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-18.jpg?v=1592144414 340w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-18-300x187.jpg?v=1592144414 300w\" sizes=\"(max-width: 340px) 100vw, 340px\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/theburningkitchen.com\/thai-red-ruby\/thai-red-ruby-step-by-step-12\/'><img loading=\"lazy\" decoding=\"async\" width=\"340\" height=\"212\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-31.jpg?v=1592144416\" class=\"attachment-full size-full\" alt=\"extracting coconut milk into a glass bowl through a sieve\" aria-describedby=\"gallery-3-11728\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-31.jpg?v=1592144416 340w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-31-300x187.jpg?v=1592144416 300w\" sizes=\"(max-width: 340px) 100vw, 340px\" \/><\/a>\n\t\t\t<\/dt>\n\t\t\t\t<dd class='wp-caption-text gallery-caption' id='gallery-3-11728'>\n\t\t\t\t2nd Extraction\n\t\t\t\t<\/dd><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/theburningkitchen.com\/thai-red-ruby\/thai-red-ruby-step-by-step-7\/'><img loading=\"lazy\" decoding=\"async\" width=\"340\" height=\"212\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-26.jpg?v=1592144417\" class=\"attachment-full size-full\" alt=\"Sieving coconut mixture through sieve\" aria-describedby=\"gallery-3-11723\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-26.jpg?v=1592144417 340w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-26-300x187.jpg?v=1592144417 300w\" sizes=\"(max-width: 340px) 100vw, 340px\" \/><\/a>\n\t\t\t<\/dt>\n\t\t\t\t<dd class='wp-caption-text gallery-caption' id='gallery-3-11723'>\n\t\t\t\tCoconut Milk\n\t\t\t\t<\/dd><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p>If you are ready to give this a try, print out the full recipe below! And when you&#8217;ve tried it, leave me a comment below to let me know!<\/p>\n<p>&nbsp;<\/p>\n<h1><span style=\"color: #ad0922;\">WHAT I LIKE ABOUT THIS DISH<\/span><\/h1>\n<ul>\n<li><strong>It is simpler to make than Bubur cha cha!\u00a0<\/strong>This is due to the making of the red rubies, that has less steps than the bubur cha cha jelly.<\/li>\n<li><strong>It&#8217;s a great, different dish to make for Christmas!\u00a0<\/strong>Everyone expects turkey roasts and log cakes. Why not make something different that does still fit the Christmas theme?<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h1><span style=\"color: #ad0922;\">HOW TO MAKE THAI RED RUBY?\u00a0<\/span><\/h1>\n<p>Wash the pandan leaves, twist them to break up the fibres and then tie a knot.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-11736\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-19-e1536344770564.jpg\" alt=\"Pandan leaves being tied into a bundle\" width=\"338\" height=\"190\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-19-e1536344770564.jpg?v=1592144414 338w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-19-e1536344770564-300x169.jpg?v=1592144414 300w\" sizes=\"(max-width: 338px) 100vw, 338px\" \/><\/p>\n<p>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.\u00a0Remove any eyes with a knife tip.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-11726\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-29.jpg\" alt=\"Water chestnuts being shaved off their skin\" width=\"340\" height=\"212\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-29.jpg?v=1592144416 340w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-29-300x187.jpg?v=1592144416 300w\" sizes=\"(max-width: 340px) 100vw, 340px\" \/><\/p>\n<p>Dice the water chestnut into 1 cm cubes.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-11744\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-6.jpg\" alt=\"dicing water chestnuts into cubes\" width=\"340\" height=\"212\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-6.jpg?v=1592144412 340w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-6-300x187.jpg?v=1592144412 300w\" sizes=\"(max-width: 340px) 100vw, 340px\" \/><\/p>\n<p>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.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-11727 size-full\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-30.jpg\" alt=\"Coating water chestnuts in red colouring\" width=\"340\" height=\"212\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-30.jpg?v=1592144416 340w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-30-300x187.jpg?v=1592144416 300w\" sizes=\"(max-width: 340px) 100vw, 340px\" \/><\/p>\n<p>Meanwhile, add 150 ml of warm water into the grated coconut and squeeze it a few times. Then extract the coconut milk\u00a0on a sieve over a bowl. This first layer is known as coconut cream (santan).<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-11735\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-18.jpg\" alt=\"Extracting coconut cream (Santan) from shaved coconut through a sieve into a white bowl\" width=\"340\" height=\"212\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-18.jpg?v=1592144414 340w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-18-300x187.jpg?v=1592144414 300w\" sizes=\"(max-width: 340px) 100vw, 340px\" \/><\/p>\n<p>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.<\/p>\n<div id=\"attachment_11728\" style=\"width: 350px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-11728\" class=\"size-full wp-image-11728\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-31.jpg\" alt=\"extracting coconut milk into a glass bowl through a sieve \" width=\"340\" height=\"212\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-31.jpg?v=1592144416 340w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-31-300x187.jpg?v=1592144416 300w\" sizes=\"(max-width: 340px) 100vw, 340px\" \/><p id=\"caption-attachment-11728\" class=\"wp-caption-text\">2nd Extraction<\/p><\/div>\n<p>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.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-11748\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-10.jpg\" alt=\"Coating red water chestnuts with tapioca flour\" width=\"340\" height=\"212\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-10.jpg?v=1592144412 340w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-10-300x187.jpg?v=1592144412 300w\" sizes=\"(max-width: 340px) 100vw, 340px\" \/><\/p>\n<p>Optional: If you prefer a thick layer of jelly, spritz the water chestnuts with a little water, and repeat the coating process.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-11732\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-15.jpg\" alt=\"Spraying coated water chestnuts with water in a plastic bag\" width=\"340\" height=\"212\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-15.jpg?v=1592144415 340w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-15-300x187.jpg?v=1592144415 300w\" sizes=\"(max-width: 340px) 100vw, 340px\" \/><\/p>\n<p>Shake off excess flour and transfer the coated water chestnuts onto a plate.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-11749\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-11.jpg\" alt=\"Transferring coated water chestnuts onto a metal plate \" width=\"340\" height=\"212\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-11.jpg?v=1592144411 340w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-11-300x187.jpg?v=1592144411 300w\" sizes=\"(max-width: 340px) 100vw, 340px\" \/><\/p>\n<div class=\"wprm-recipe-instruction-group\">\n<div class=\"wprm-recipe-instruction-text\">\n<p>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.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-11741\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-3.jpg\" alt=\"Adding sugar into a pot of coconut milk and pandan\" width=\"340\" height=\"212\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-3.jpg?v=1592144413 340w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-3-300x187.jpg?v=1592144413 300w\" sizes=\"(max-width: 340px) 100vw, 340px\" \/><\/p>\n<p>Next, add in the santan (1st layer) and simmer over medium low heat\u00a0 stirring it constantly (about 5 min). Once it starts to bubble, turn off the heat.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-11737\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-20.jpg\" alt=\"Adding coconut cream (Santan) into the coconut milk mixture in a metal pot\" width=\"340\" height=\"212\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-20.jpg?v=1592144414 340w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-20-300x187.jpg?v=1592144414 300w\" sizes=\"(max-width: 340px) 100vw, 340px\" \/><\/p>\n<p>Let the coconut milk cool completely before placing it in the fridge to chill.<\/p>\n<p>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).<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-11739\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-22.jpg\" alt=\"Boiling the coated water chestnuts in a big metal pot \" width=\"340\" height=\"212\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-22.jpg?v=1592144413 340w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Step-by-Step-22-300x187.jpg?v=1592144413 300w\" sizes=\"(max-width: 340px) 100vw, 340px\" \/><\/p>\n<p>Once the red rubies are cooked, transfer them into a bowl of ice water to prevent them from sticking to each other.<\/p>\n<p>Scoop the red ruby into individual bowls, and add the coconut milk\u00a0 and serve chilled.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-11716\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Portrait.jpg\" alt=\"Thai Red Ruby in small glass jugs lined up on a table in a row\" width=\"680\" height=\"1020\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Portrait.jpg?v=1592144420 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Portrait-600x900.jpg?v=1592144420 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Portrait-200x300.jpg?v=1592144420 200w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Portrait-453x680.jpg?v=1592144420 453w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<h1><span style=\"color: #ad0922;\">MARKETING TIPS<\/span><\/h1>\n<ol>\n<li><strong>It is better to use fresh water chestnuts,<\/strong> as they are sweeter and crunchier. Alternatively, you can also use canned water chestnuts though they are not as sweet and crunchy.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<h1><span style=\"color: #ad0922;\">COOKING TIPS<\/span><\/h1>\n<ol>\n<li><strong>Do not smash the water chestnuts,<\/strong> just cut them into 2cm square otherwise the red rubies will lack a satisfying crunch.<\/li>\n<li><strong>Add the coconut cream only in the last 5 minutes<\/strong> when cooking the coconut soup and <strong>don&#8217;t allow it the boi<\/strong>l, 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 <a href=\"http:\/\/theburningkitchen.com\/curry-fish-head\/\">curry<\/a>.<\/li>\n<li><strong>Keep stirring to prevent the red rubies<\/strong>\u00a0from sticking to each other when cooking the them.<\/li>\n<li><strong>Give it another minute or two before transferring the rubies<\/strong>\u00a0to the ice water once they start floating up.<\/li>\n<li><strong>Don&#8217;t worry if the red rubies look pale coloured after cooking.<\/strong> Once the rubies are dunked in the ice water, they should turn completely red.<\/li>\n<li><strong>Add the coconut milk\u00a0into the red rubies just before serving<\/strong>, otherwise the coconut milk may be stained pink.<\/li>\n<\/ol>\n<h1><span style=\"color: #ad0922;\">STORING TIPS<\/span><\/h1>\n<ol>\n<li><strong>Leave the red rubies in cold water in the fridge<\/strong> until ready to serve. Do not drain off the water, otherwise the red rubies will stick together in a big lump.<\/li>\n<li><strong>Don&#8217;t keep the red rubies overnight<\/strong> as they tend to turn soggy.<\/li>\n<li><strong>Drain off the water and refrigerate<\/strong> 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.<\/li>\n<li><strong>It is best to serve the coconut milk on the same day.<\/strong> 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.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<h1><span style=\"color: #ad0922;\"><strong>DIETARY MODIFICATIONS<\/strong><\/span><\/h1>\n<ul>\n<li><a href=\"https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/egg-free-recipes\/\">Egg-Free<\/a>: No modifications needed.<\/li>\n<li><a href=\"https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/fish-free-recipes\/\">Fish-Free<\/a>: No modifications needed.<\/li>\n<li><a href=\"https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/gluten-free-recipes\/\">Gluten-Free<\/a>: No modifications needed.<\/li>\n<li><a href=\"https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/nut-free-recipes\/\">Nut-Free<\/a>:\u00a0No modifications needed.<\/li>\n<li><a href=\"https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/shellfish-free-recipes\/\">Shellfish-Free<\/a>:\u00a0No modifications needed.<\/li>\n<li><a href=\"https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/vegan-recipes\/\">Vegan<\/a>: No modifications needed.<\/li>\n<li><a href=\"https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/vegetarian-recipes\/\">Vegetarian<\/a>: No modifications needed<\/li>\n<\/ul>\n<h2><span style=\"color: #ad0922;\"><strong>WATCH OUR\u00a0<a style=\"color: #ad0922;\" href=\"#video\">VIDEO<\/a>\u00a0FOR\u00a0<\/strong>HOW TO MAKE THIS RECIPE!<\/span><\/h2>\n<p><strong>Tried this recipe? Please\u00a0<a href=\"#respond\">rate<\/a>\u00a0our recipe or leave us a\u00a0<a href=\"#respond\">comment<\/a>! You can even upload a snap of your creation!<\/strong><\/p>\n<p>If you love our cooking videos, please\u00a0<a href=\"https:\/\/youtube.com\/c\/theburningkitchen?sub_confirmation=1\">subscribe<\/a>\u00a0to our Youtube channel for more yummy videos!<\/p>\n<p>If you are a regular home cook, please join us at\u00a0<a href=\"https:\/\/www.facebook.com\/groups\/209778759782578\/\">TBK Home Cooks Facebook Group<\/a>\u00a0where you can post photos of your food, ask questions, share recipes and clean cooking tips from others in the group!<\/p>\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-11341\" class=\"wprm-recipe-container\" data-recipe-id=\"11341\" data-servings=\"4\"><div class=\"wprm-recipe wprm-recipe-template-columns\"><div class=\"wprm-container-float-right\">\n    <div class=\"wprm-recipe-image wprm-block-image-normal\"><a href=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Landscape-1.jpg?v=1592144421\" aria-label=\"Open larger version of the recipe image\"><img loading=\"lazy\" decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;\" width=\"150\" height=\"150\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Landscape-1-150x150.jpg?v=1592144421\" class=\"attachment-150x150 size-150x150\" alt=\"Thai Red Ruby in Fresh Coconut Milk (Tub Tim Grob): If you love Thai desserts like Mango Sticky Rice, you will probably love this refreshing and and vibrantly coloured dessert with its ruby-hued crunchy water chestnuts coated in tapioca jelly, swimming in a soup of freshly squeezed coconut milk. We like to call this the Thai version of bubur cha cha!\u00a0\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Landscape-1-150x150.jpg?v=1592144421 150w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Landscape-1-300x300.jpg?v=1592144421 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Landscape-1-100x100.jpg?v=1592144421 100w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Landscape-1-320x320.jpg?v=1592144421 320w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Landscape-1-120x120.jpg?v=1592144421 120w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a><\/div>\n<\/div>\n<div class=\"wprm-recipe-template-columns-name-stars-container\">\n\t<h2 class=\"wprm-recipe-name wprm-block-text-uppercase\">Thai Red Ruby in Coconut Milk (Tub Tim Grob)<\/h2>\n\t<style>#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full 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stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-2 wprm-rating-star-full\" data-rating=\"2\" data-color=\"#343434\" role=\"button\" tabindex=\"0\" 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stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><\/div>\n<\/div>\n<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-uppercase\" style=\"\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-course-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-course-label\">Course: <\/span><span class=\"wprm-recipe-course wprm-block-text-uppercase\">Dessert<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine: <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-uppercase\">Thai<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-keyword-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-keyword-label\">Keyword: <\/span><span class=\"wprm-recipe-keyword wprm-block-text-uppercase\">thai dessert red ruby, thai red ruby, tub tim grob<\/span><\/div><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-uppercase\" style=\"\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-prep-time-label\">Prep Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">30<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-cook-time-label\">Cook Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes\">25<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-total-time-label\">Total Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes\">55<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-servings-label\">Servings: <\/span><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-11341 wprm-recipe-servings-adjustable-tooltip wprm-block-text-uppercase\" data-initial-servings=\"\" data-recipe=\"11341\" aria-label=\"Adjust recipe servings\">4<\/span><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-nutrition-container wprm-recipe-calories-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-nutrition-label wprm-recipe-calories-label\">Calories: <\/span><span class=\"wprm-recipe-nutrition-with-unit\"><span class=\"wprm-recipe-details wprm-recipe-nutrition wprm-recipe-calories wprm-block-text-uppercase\">474<\/span><span class=\"wprm-recipe-details-unit wprm-recipe-nutrition-unit wprm-recipe-calories-unit wprm-block-text-uppercase\">kcal<\/span><\/span><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-author-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-author-label\">Author: <\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-uppercase\">Bee Leng | The Burning Chef<\/span><\/div>\n\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">Thai Red Ruby. Thailand's version of Bubur cha cha!&nbsp;Ruby-hued crunchy water chestnuts coated in tapioca jelly, swimming in a soup of freshly squeezed coconut milk. You'll love this refreshing and vibrant coloured dessert!&nbsp;<\/span><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<a href=\"https:\/\/theburningkitchen.com\/wprm_print\/11341\" style=\"color: #ffffff;background-color: #333333;border-color: #333333;border-radius: 0px;padding: 5px 12px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-inline-button wprm-recipe-link-inline-button wprm-color-accent\" data-recipe-id=\"11341\" data-template=\"\" target=\"_blank\" rel=\"nofollow\">Print Recipe<\/a>\n\n<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n\n<div class=\"wprm-recipe-template-columns-main\">\n    <div class=\"wprm-recipe-template-columns-left\">\n    \n    <div class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-11341-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"11341\" data-servings=\"4\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Ingredients<\/h3><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-uppercase-faded\">Ingredients for Red Ruby<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">300 <\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">gm<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Water Chestnuts<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">3\/4<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">Cup<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Tapioca Flour<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">Another 1\/4 cup for 2nd coating (Optional)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">4<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">TBsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Water<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">To be added to the red colouring<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">3\/4-1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Red Coloring<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2.5<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">litre<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Water<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">To boil the red ruby<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-uppercase-faded\">Ingredients for Coconut Soup<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">250<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">gm<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Fresh Grated Coconut <\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">About 1 coconut<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">150 <\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">ml<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Warm Water<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">To be added to the grated coconut<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1.1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">litre<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Boiled Cool Water<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1\/4<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp <\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Salt<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">8-10<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Pandan Leaves<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">80-90<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">gm<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Sugar<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">trays<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Ice Cubes<\/span><\/li><\/ul><\/div><\/div>\n    <\/div>\n    <div class=\"wprm-recipe-template-columns-right\">\n        <div class=\"wprm-recipe-instructions-container wprm-recipe-11341-instructions-container wprm-block-text-normal\" data-recipe=\"11341\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Instructions<\/h3><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">PREPARATION METHOD <\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-11341-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Wash the pandan leaves, twist them to break up the fibres and then tie a knot.<\/span><\/div><\/li><li id=\"wprm-recipe-11341-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">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.&nbsp;Remove any eyes with a knife tip.<\/span><\/div><\/li><li id=\"wprm-recipe-11341-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Dice the water chestnut into 1 cm cubes.&nbsp;<\/span><\/div><\/li><li id=\"wprm-recipe-11341-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">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.<\/span><\/div><\/li><li id=\"wprm-recipe-11341-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Meanwhile, add 150 ml of warm water into the grated coconut and squeeze it a few times. Then extract the coconut milk&nbsp;<span style=\"font-family: inherit;font-weight: inherit\">on a sieve over a bowl. This first layer is known as coconut cream (santan).<\/span><\/span><\/div><\/li><li id=\"wprm-recipe-11341-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">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.<\/span><\/div><\/li><li id=\"wprm-recipe-11341-step-0-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">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.<\/span><\/div><\/li><li id=\"wprm-recipe-11341-step-0-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Optional: If you prefer a thick layer of jelly, spritz the water chestnuts with a little water, and repeat the coating process.<\/span><\/div><\/li><li id=\"wprm-recipe-11341-step-0-8\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Shake off excess flour and transfer the coated water chestnuts onto a plate.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">COOKING METHOD<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-11341-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">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.<\/span><\/div><\/li><li id=\"wprm-recipe-11341-step-1-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Next, add in the santan (1st layer) and simmer over medium low heat&nbsp; stirring it constantly (about 5 min). Once it starts to bubble, turn off the heat.<\/span><\/div><\/li><li id=\"wprm-recipe-11341-step-1-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Let the coconut milk cool completely before placing it in the fridge to chill.<\/span><\/div><\/li><li id=\"wprm-recipe-11341-step-1-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">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).<\/span><\/div><\/li><li id=\"wprm-recipe-11341-step-1-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Once the red rubies are cooked, transfer them into a bowl of ice water to prevent them from sticking to each other.<\/span><\/div><\/li><li id=\"wprm-recipe-11341-step-1-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Scoop the red ruby into individual bowls, and add the coconut milk&nbsp; and serve chilled.<\/span><\/div><\/li><\/ul><\/div><\/div>\n    <\/div>\n<\/div>\n<div id=\"recipe-video\"><\/div><div id=\"wprm-recipe-video-container-11341\" class=\"wprm-recipe-video-container\"><h3 class=\"wprm-recipe-header wprm-recipe-video-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Video<\/h3><div class=\"wprm-recipe-video\"><a id=\"video\"><\/a>\n<div class=\"container\"><iframe class=\"video\" src=\"\/\/www.youtube.com\/embed\/n6C2dLj-w5U?autoplay=false\" width=\"760\" height=\"425\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\" data-mce-fragment=\"1\"><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><\/iframe><\/div><\/div><\/div>\n<div class=\"wprm-recipe-notes-container wprm-block-text-normal\"><h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Notes<\/h3><div class=\"wprm-recipe-notes\"><h4><span style=\"color: #ad0922\">MARKETING TIPS<\/span><\/h4>\n<ol>\n<li><strong>It is better to use fresh water chestnuts,<\/strong> as they are sweeter and crunchier. Alternatively, you can also use canned water chestnuts though they are not as sweet and crunchy.<\/li>\n<\/ol>\n<h4><span style=\"color: #ad0922\">COOKING TIPS<\/span><\/h4>\n<ol>\n<li><strong>Do not smash the water chestnuts,<\/strong> just cut them into 2cm square otherwise the red rubies will lack a satisfying crunch.<\/li>\n<li><strong>Add the coconut cream only in the last 5 minutes<\/strong> when cooking the coconut soup and <strong>don't allow it the boi<\/strong>l, 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 <a href=\"http:\/\/theburningkitchen.com\/curry-fish-head\/\">curry<\/a>.<\/li>\n<li><strong>Keep stirring to prevent the red rubies<\/strong>\u00a0from sticking to each other when cooking the them.<\/li>\n<li><strong>Give it another minute or two before transferring the rubies<\/strong>\u00a0to the ice water once they start floating up.<\/li>\n<li><strong>Don't worry if the red rubies look pale coloured after cooking.<\/strong> Once the rubies are dunked in the ice water, they should turn completely red.<\/li>\n<li><strong>Add the coconut milk\u00a0into the red rubies just before serving<\/strong>, otherwise the coconut milk may be stained pink.<\/li>\n<\/ol>\n<h4><span style=\"color: #ad0922\">STORING TIPS<\/span><\/h4>\n<ol>\n<li><strong>Leave the red rubies in cold water in the fridge<\/strong> until ready to serve. Do not drain off the water, otherwise the red rubies will stick together in a big lump.<\/li>\n<li><strong>Don't keep the red rubies overnight<\/strong> as they tend to turn soggy.<\/li>\n<li><strong>Drain off the water and refrigerate<\/strong> 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.<\/li>\n<li><strong>It is best to serve the coconut milk on the same day.<\/strong> 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.<\/li>\n<\/ol><\/div><\/div>\n<h3 class=\"wprm-recipe-header wprm-recipe-nutrition-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Nutrition<\/h3><div class=\"wprm-nutrition-label-container wprm-nutrition-label-container-simple wprm-block-text-normal\" style=\"text-align: left;\"><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calories\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Calories: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">474<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">kcal<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-carbohydrates\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Carbohydrates: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">81<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-protein\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Protein: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">2<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">17<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-saturated_fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Saturated Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">16<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sodium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Sodium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">332<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-potassium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Potassium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">314<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fiber\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Fiber: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">8<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sugar\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Sugar: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">44<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_c\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Vitamin C: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calcium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Calcium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">10<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-iron\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Iron: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1.9<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Thai Red Ruby. Thailand&#8217;s version of Bubur cha cha!\u00a0Ruby-hued crunchy water chestnuts coated in tapioca jelly, swimming in a soup of freshly squeezed coconut milk. You&#8217;ll love this refreshing and vibrant coloured dessert!\u00a0<\/p>\n","protected":false},"author":3,"featured_media":11712,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[12,34,1361,25,26,28,31,20,40,997,1493,1495,1497,1512,484,1496,1511,991,46,1524,9,10,11],"tags":[1002,1547,1545,1529],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Thai Red Ruby in Fresh Coconut Milk (Tub Tim Grob) - The Burning Kitchen<\/title>\n<meta name=\"description\" content=\"Thai Red Ruby. 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Thailand's version of Bubur cha cha!\u00a0Ruby-hued crunchy water chestnuts coated in tapioca jelly, swimming in a soup of freshly squeezed coconut milk. You'll love this refreshing and vibrant coloured dessert!\u00a0","breadcrumb":{"@id":"https:\/\/theburningkitchen.com\/thai-red-ruby\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/theburningkitchen.com\/thai-red-ruby\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/theburningkitchen.com\/thai-red-ruby\/#primaryimage","url":"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Landscape-1.jpg?v=1592144421","contentUrl":"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/11\/Thai-Red-Ruby-Landscape-1.jpg?v=1592144421","width":680,"height":453,"caption":"Thai Red Ruby in Fresh Coconut Milk (Tub Tim Grob): If you love Thai desserts like Mango Sticky Rice, you will probably love this refreshing and and vibrantly coloured dessert with its ruby-hued crunchy water chestnuts coated in tapioca jelly, swimming in a soup of freshly squeezed coconut milk. We like to call this the Thai version of bubur cha cha!\u00a0"},{"@type":"BreadcrumbList","@id":"https:\/\/theburningkitchen.com\/thai-red-ruby\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/theburningkitchen.com\/"},{"@type":"ListItem","position":2,"name":"Thai Red Ruby in Fresh Coconut Milk (Tub Tim Grob)"}]},{"@type":"WebSite","@id":"https:\/\/theburningkitchen.com\/#website","url":"https:\/\/theburningkitchen.com\/","name":"The Burning Kitchen","description":"Authentic Chinese Recipes Made Easy","publisher":{"@id":"https:\/\/theburningkitchen.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/theburningkitchen.com\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/theburningkitchen.com\/#organization","name":"The Burning Kitchen","url":"https:\/\/theburningkitchen.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/theburningkitchen.com\/#\/schema\/logo\/image\/","url":"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/04\/TBK-New-logo-large.jpg?v=1592144312","contentUrl":"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/04\/TBK-New-logo-large.jpg?v=1592144312","width":1128,"height":600,"caption":"The Burning Kitchen"},"image":{"@id":"https:\/\/theburningkitchen.com\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/facebook.com\/theburningkitchen","https:\/\/twitter.com\/burningchef","https:\/\/instagram.com\/theburningkitchen","https:\/\/pinterest.com\/burningkitchen","https:\/\/youtube.com\/c\/theburningkitchen"]},{"@type":"Person","@id":"https:\/\/theburningkitchen.com\/#\/schema\/person\/f576a3aa6bcc13a5fcf1f00d3c50c30f","name":"Melissa | The Undercover Chef","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/theburningkitchen.com\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/6a2ba7799f77a3f90d5eb2f032a44ab6?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/6a2ba7799f77a3f90d5eb2f032a44ab6?s=96&d=mm&r=g","caption":"Melissa | The Undercover Chef"},"description":"Melissa is the technie half of the dynamic mother-and-daughter duo behind The Burning Kitchen. 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