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December 13, 2008
Posted by talin

Siamese Ruby (tub tim grob)

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Filed under: Cooking Classes, Recipes

This delicious dessert is perfect for the summer.  It’s both a delight to see, and the crunchiness of the waterchestnuts make it absolutely amazing!

Siamese Ruby (tub tim grob)

(Serves 3-4)
1 cup canned water chestnuts (preferably in syrup), cubed (Aisle 11)
pomegranate juice (Aisle 4) or 1/4 teaspoon red food coloring, diluted with 1/2 cup water


1 cup sugar
1 cup water
1 pandanus leaf (Aisle 13 freezer)
1/2 cup tapioca flour (Aisle 15)
half and half or evaporated milk (as desired) (Aisle 15)
1/2 cup young coconut meat, sliced into small strips (optional) (Aisle 13 and in Aisle 13 freezer)
shaved ice (as desired)

  1. Soak the water chestnuts in just enough pomegranate juice or food coloring to cover. Let rest for 20 minutes or until the water chestnuts have absorbed the red color.
  2. Combine syrup ingredients in a saucepan over medium heat. Bring to a boil, then let simmer for 3-5 minutes until the syrup thickens.
  3. Drain the soaked water chestnuts and roll in tapioca flour, then place in a wire-mesh strainer and shake to remove excess flour.
  4. In a medium pot, bring hot water to a boil and cook the coated water chestnuts, about 2-3 minutes; the water chestnut “rubies” will float to the surface when they are ready. Remove with a wire-mesh strainer arid steep in the sugar syrup.
  5. To serve, ladle rubies and syrup into glasses, add half and half (about 2-3 oz per serving) and coconut meat (if using), and top with shaved ice.

Note: You can use fresh young coconut meat or canned young coconut meat, which is available at most Asian markets. This dessert resembles pomegranate seeds and is wonderful for the summer, as the fragrance of the perfumed syrup and the shaved ice make it very refreshing and palate-cleansing after a spicy meal.

Reprinted with permission from Thai Cuisine Beyond Curry by Chef Chai Siriyarn

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