Authentic Tub Tim Krob Recipe (Crispy Water Chestnuts in Coconut Milk)
- Praphasri Panphasom
- Jun 22
- 2 min read
Tub Tim Krob, or "Crispy Rubies," is one of the most stunning and refreshing Thai desserts. It features crunchy water chestnuts coated in a delicate, translucent red tapioca flour crust, served in a pool of chilled, sweet coconut milk with shaved ice.
The name comes from the way the water chestnuts resemble sparkling rubies. When you bite into them, you get that satisfying "crunch" that makes this dessert so addictive!
Ingredients
The Rubies:
200 g Water chestnuts (peeled and diced into small cubes)
1/2 cup Tapioca starch
Red food coloring (or natural coloring like strawberry juice or beet juice)
Water (for boiling)
The Coconut Syrup:
200 ml Coconut milk (or coconut cream for a richer taste)
100 g Sugar
1/4 tsp Salt
1-2 Pandan leaves (for fragrance)
Step-by-Step Instructions
Color the Chestnuts: Place the diced water chestnuts in a bowl. Add a drop of food coloring (mixed with a little water) and toss until they are evenly coated.
Coat: Drain any excess liquid. Add the tapioca starch to the bowl and shake or toss until every piece is generously coated in a thick layer of flour. Use a sieve to shake off the excess starch.
Boil: Bring a pot of water to a boil. Gently drop the coated chestnuts into the water. As they cook, the tapioca flour will turn translucent and look like a red "ruby." When they float to the surface, they are done!
Chill: Immediately remove the "rubies" with a slotted spoon and drop them into a bowl of ice-cold water to ensure they stay crunchy.
Prepare the Coconut Sauce: In a small pot, simmer the coconut milk, sugar, salt, and pandan leaves over low heat until the sugar dissolves. Let it cool completely.
Serve: Place the "rubies" into a serving bowl, pour the chilled coconut milk over them, and top with plenty of shaved ice or crushed ice. Enjoy immediately!
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