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Two bowls, one in focus and one out of focus further back. Bowls contain coconut milk and crushed ice topped with bright pink chunks of water chestnut.
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Red ruby Thai dessert (Tub tim grop / tab tim grob ทับทิมกรอบ)

Servings: 2

Ingredients

  • 120 millilitres jasmine water ½ cup
  • 100 grams sugar ½ cup
  • 10-12 water chestnuts from a can, cut into approximate ¼ inch chunks
  • ½ teaspoon pink or red food colouring
  • 40 grams tapioca starch ½ cup
  • 60-80 millilitres thick coconut milk or coconut cream ¼ to ⅓ cup
  • Crushed ice

Instructions

  • To make the jasmine water, place 12-15 dried jasmine flowers in 1 litre of just boiled water. Cover and leave overnight. Strain flowers out.
  • As an alternative to soaking jasmie flowers, you can just add a couple drops of jasmine essence to the water.
  • Combine the sugar and jasmine water in a saucepan and simmer over medium-high for about five minutes, or until the sugar is dissolved and the liquid is syrupy. Allow to cool to at least room temperature (or refrigerate).
  • Mix the diced water chestnut with the food colouring, stirring until the pieces are uniformly dyed. Add the tapioca starch and continue to mix until the water chestnuts are completely coated. Sift away and excess flour, and boil the pieces until they float. Drain and submerge in cold water.
  • Add a handful of crushed ice to a bowl, plus 3-4 tablespoons of the sugar syrup. Top with half of the chestnut rubies and drizzle 2-3 tablespoons of coconut milk/cream on top. Add corn, jackfruit, lychee, or other tropical fruits if desired.