Thai Red Ruby Dessert aka Water Chestnut in Coconut Milk Dessert 泰式红宝石甜品

Tub Tim Krop is a popular dessert originating from Thailand. Syrup-infused crunchy water chestnuts wrapped in a soft, chewy tapioca coating resembling red ruby gems, served with icy cold aromatic pandan coconut syrup. It is more commonly known as Red Ruby dessert in Singapore and Malaysia. 

This is one of my favourite desserts that had been pending on my 'to-do list' for a very long time because it's quite time-consuming and the step that I hated most is peeling the water chestnut. However, I still make it because I couldn't find the taste that I like (with rose syrup) anywhere in Singapore. So my only option to satisfy my craving is to replicate it at home.

Ingredients: Make 2 servings

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

Some Fresh Jackfruit Slices

To make coconut milk syrup:

45ml Water

50g Sugar 
(can be reduced for a less sweet version)

145ml Fresh Coconut Milk

1 Pandan Leaf

To make RED water chestnut:

130g Water Chestnut (about 12 pcs, peeled and cut into small cubes)

120ml Rose Syrup

1/2 cup Tapioca Flour

Some water for cooking

Some ice

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed it as your recipe! Thank you.
如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method: 

1. To prepare the syrup, add pandan leaf, water and sugar to a saucepan. Stir and cook until the sugar dissolved. 

2. Pour coconut milk into the syrup and stir to combine. Simmer and cook until the coconut syrup is smooth and thick. Remove from heat and set aside.

3. In a bowl, combine water chestnut and rose syrup. Let it soak for 1 hour. Drain and reserve the rose syrup. Put the flour in another bowl and add in coloured water chestnut. Coat the water chestnut with tapioca flour. Pour the coated water chestnut into a sieve to discard excess tapioca flour.

4. In a saucepan, bring water to a boil. Stir in coated water chestnut and let it cook for about 10 minutes or until the tapioca flour is cooked through (turn transparent).

5. In a bowl, add some ice cubes, water and the reserved rose syrup (use a new batch of syrup if you're making it for later/ next day consumption). When the water chestnut is cooked, drain and transfer to the rose syrup water. 

6. To serve: Blend some ice cubes using Ninja blender, or you can shave the ice. Ninja blender can be purchased from Ninja Kitchen Official Website. Cart out with Promo Code: MIKISNSG to get a 10% discount for any Ninja-Shark products via their website.

<<CLICK HERE>> to view more Ninja Blender recipes.

7. Transfer the crushed/ shaved ice to a serving glass/ bowl, add water chestnut and jackfruit then pour in some coconut syrup and serve right away.

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages if you wish to see my post on your news feed. Enjoy!