Can I make this recipe ahead of time?
Yes, both the 'rubies' and the coconut jelly can be prepared a day in advance and stored separately in the refrigerator. Combine just before serving.
DESSERT
Ruby Water Chestnut Coconut Jelly (Tub Tim Krob)
Experience the delightful contrast of creamy coconut jelly and the vibrant crunch of ruby-red water chestnuts in this classic Thai dessert. A refreshing and visually stunning treat, perfect for any occasion.
HOW TO MAKE IT
Let's cook.
01
Prepare the 'rubies': In a small bowl, combine the diced water chestnuts with 1/4 cup red food coloring. Stir well to coat evenly, then let sit for 10 minutes.
02
Drain the colored water chestnuts and toss them with 1/2 cup tapioca flour until each piece is fully coated. Shake off any excess flour.
03
Bring 4 cups of water to a rolling boil in a medium saucepan. Add the coated water chestnuts and cook for 2-3 minutes, or until they float to the surface and become translucent. Remove with a slotted spoon and immediately transfer to a bowl of ice water to stop the cooking process and maintain their chewiness.
04
Prepare the coconut jelly: In a separate saucepan, combine 1 can coconut milk, 1/2 cup granulated sugar, and 1/4 cup agar-agar powder. Whisk continuously over medium heat until the agar-agar and sugar are fully dissolved and the mixture comes to a gentle boil, about 5-7 minutes.
05
Pour the coconut jelly mixture into a shallow dish or individual molds. Let it cool at room temperature for 15 minutes, then refrigerate for at least 1 hour, or until fully set.
06
Once the jelly is set, cut it into desired shapes (cubes or strips).
07
To serve, combine the chilled coconut jelly pieces and the ruby water chestnuts in individual serving bowls. Drizzle with a little extra coconut milk or a light simple syrup if desired.
About This Recipe
Experience the delightful contrast of creamy coconut jelly and the vibrant crunch of ruby-red water chestnuts in this classic Thai dessert. A refreshing and visually stunning treat, perfect for any occasion.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, add a pinch of salt to the coconut jelly mixture. You can also add a few drops of pandan extract to the jelly for a fragrant green color and unique taste. Ensure the water chestnuts are thoroughly coated in tapioca flour for the best 'ruby' texture.
Easy Substitutions
If agar-agar powder is unavailable, you can use gelatin, but the texture will be softer. Adjust quantities according to package instructions. For the 'rubies', you can substitute fresh taro or sweet potato for water chestnuts, though the texture will differ. Any food coloring can be used for different colored 'rubies'.
Storage & Reheating
Store leftover Thai Coconut Jelly with Water Chestnuts in an airtight container in the refrigerator for up to 2-3 days. It is best consumed fresh for optimal texture.
Serving Suggestions
Serve this dessert chilled in small glass bowls. Garnish with fresh mint leaves or a sprinkle of toasted coconut flakes. It pairs wonderfully with a light, unsweetened iced tea or a glass of sparkling water. For a richer experience, add a scoop of coconut ice cream.
Common Mistakes
Not coating water chestnuts thoroughly in tapioca flour will result in a less chewy texture. Overcooking the water chestnuts will make them mushy instead of crisp. Not dissolving the agar-agar completely will lead to a grainy or unset jelly. Not chilling the jelly long enough will result in a soft, unformed dessert. Using too much food coloring can make the 'rubies' taste artificial.
Frequently Asked Questions
What is agar-agar powder?
Agar-agar is a gelatinous substance derived from seaweed, commonly used as a vegan alternative to gelatin. It sets more firmly than gelatin and at room temperature.
Can I use fresh water chestnuts?
Absolutely! Fresh water chestnuts will offer an even crisper texture. Peel and dice them before proceeding with the coloring and coating steps.
Why are they called 'rubies'?
The red food coloring gives the coated water chestnuts a vibrant, jewel-like appearance, hence the name 'rubies'.
MORE TO KNOW
The key to perfect Tub Tim Krob (ruby water chestnuts) is the quick cooking and immediate chilling after coating in tapioca flour. This process creates a delightful chewy exterior while retaining the crispness of the water chestnut inside. Agar-agar, a plant-based gelling agent, provides a firmer, more brittle jelly texture compared to gelatin, which is traditional in many Thai desserts. Experiment with different molds for the jelly to create visually appealing presentations.
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