This Thapthim krop recipe, also called tub tim grob or red rubies, are the jewels of Thai desserts…chewy on the outside with a crispness on the inside like a faux pomegranate seed. These small, translucent, ruby-red cubes feature water chestnuts coated in tapioca flour and served in coconut milk with crushed ice or with additions of various fruits to make ché Thai. Once you try it, you’ll understand the fandom that comes with the texture and elevation it creates for myriad Asian desserts. Here’s a simple red rubies recipe for your next Asian treat!
Table of contents
What are Red Rubies
These ruby-like gems, known as ‘Tub Tim Grob’ in Thai, are made from tapioca starch and possess a translucent appearance reminiscent of precious gemstones.
They create the famous Thai dessert called Thapthim krop which is red rubies served with coconut milk and ice.
They come out looking a bit like pomegranate seeds, red in color, and are similar to a boba-esque, chewy exterior with a little crisp in the inside.
Their subtle sweetness and texture contrast beautifully with the creaminess of coconut milk and the freshness of assorted fruits, creating a symphony of flavors and textures.
You can often recognize red rubies in Chè Thái, a beloved Asian and Vietnamese dessert, that offers a harmonious medley of flavors and textures that captivates the senses. Traditionally, it features a blend of coconut milk, assorted fruits, and these iconic red rubies.
History of Red Rubies (Tub Tim Grob) Thapthim krop
The origins of the delectable Thai dessert known as “Tub Tim Grob,” or red rubies, can be traced back to the vibrant culinary landscape of Thailand.
The name “Tub Tim Grob” directly translates to “crispy rubies,” reflecting the delightful texture and appearance of these small, translucent, ruby-red cubes.
While the precise origins of Tub Tim Grob may be difficult to pinpoint, its lasting popularity speaks to its cultural significance within Thai cuisine.
Over time, the art of preparing Tub Tim Grob has been lovingly passed down through generations, with variations and personal touches adding depth to its rich history.
Today, this iconic dessert addition continues to enchant foodie enthusiasts around the world, and has even be popularized in other cultural inventions such as in Vietnam’s ché drinks.
What is the taste of red rubies?
Red rubies are mild and not very sweet, and have a chewy texture with a little crisp of water chestnuts in the center. This contrasts beautifully with the creaminess of sweetened coconut milk.
The tapioca-coated water chestnuts offer a delightful pop of flavor, enhancing the overall sensory experience of the dessert.
Red Rubies Ingredients
While red rubies may seem intricate, preparing them from scratch is a straightforward process that requires minimal ingredients and effort.
Here’s an easy step-by-step guide to creating these delightful gems at home:
- 1 cup water chestnuts, peeled and diced into small cubes
- 1-2 drops red food coloring (optional) or beetroot juice
- 1 tablespoon tapioca flour
- 1 cup water
- 1/2 cup sugar
Equipment
- Bowl
- Mesh Strainer
- Pot
Instructions
Prepare the Water Chestnuts:
- Peel and dice the water chestnuts into small cubes. Make sure they are uniformly sized.
Coloring the Rubies:
- In a bowl, mix the diced water chestnuts with a few drops of red food coloring. Toss them until evenly coated. Let them sit for a few minutes to absorb the color.
Coating with Tapioca Flour:
- Sprinkle generously the tapioca flour over the water chestnuts and toss until they are coated evenly. Set aside.
- Use a mesh strainer to remove some excess powder.
Cooking the Rubies:
- In a pot, bring the water and sugar to a boil. Once the sugar has dissolved, add the coated water chestnuts.
- Boil gently until the water chestnuts float to the surface and turn translucent, about 5-7 minutes.
- Once cooked, remove the water chestnuts from the pot and rinse them with cold water. This stops the cooking process and prevents them from sticking together.
How to Serve Red Rubies
- Enjoy red rubies in the simple Thai dessert (tub tim grob), Thapthim krop that has the addtion of sweetened coconut milk.
- Excite the crowd with a showstopping punchbowl of che Thai, sprinkled with red rubies.
- Add red rubies to Filipino halo-halo.
- Make it easy by sprinkling red rubies on top of a dreamy mango coconut smoothie for a textural sensation.
Red rubies are more than just a garnish; they are the jewels that make up the ever so popular Thapthim krop, and crown of Che Thai with their vibrant color and exquisite flavor.
By mastering the art of crafting red rubies from scratch, you unlock the key to creating an indulgent dessert experience that transports you.
Red Rubies (Tub Tim Grob) Thapthim krop ทับทิมกรอบ
Equipment
- bowl
- mesh strainer
- pot
Ingredients
- 1 cup water chestnuts peeled and diced into small cubes
- 1-2 drops red food coloring optional or beetroot juice
- 1 tablespoon tapioca flour
- 1 cup water
- ½ cup sugar
Instructions
Prepare the Water Chestnuts:
- Peel and dice the water chestnuts into small cubes. Ensure they are uniformly sized.1 cup water chestnuts
Coloring the Rubies:
- In a bowl, mix the diced water chestnuts with a few drops of red food coloring. Toss them until evenly coated. Let them sit for a few minutes to absorb the color.1-2 drops red food coloring
Coating with Tapioca Flour:
- Sprinkle the tapioca flour over the colored water chestnuts and toss until they are evenly coated. Set aside.1 tablespoon tapioca flour
- Use a mesh strainer to remove some excess powder.
Cooking the Rubies:
- In a pot, bring the water and sugar to a boil. Once the sugar has dissolved, add the coated water chestnuts.1 cup water, ½ cup sugar
- Boil gently until the water chestnuts float to the surface and turn translucent, about 5-7 minutes.
- Once cooked, remove the water chestnuts from the pot and rinse them with cold water to stop the cooking process and prevent them from sticking together.
LEAVE A COMMENT