Thursday 7 November 2013

Red Ruby Dessert (Tub Tim Krob)

Red Ruby Dessert (Tub Tim Krob)

Recipe source :  The Malaysian Women's Weekly - May 2011 (courtesy of Chef Simon Seow)

This is a popular dessert in Thai restaurants. It is sweet, fragrant and very refreshing. Downing it is very satisfying after a hot and spicy Thai meal.

The crunchy water chestnut cubes look like red rubies, while the transparent sago looks like diamonds floating in a bowl of chilled coconut milk.

And the taste is simply awesome!

My whole family likes this very much. Excellent!


100g water chestnut, cut into small cubes
10 drops red food colouring
100ml sugar (for syrup)
70g sago
80ml water
180g tapioca flour
200ml coconut milk, chilled
Ice cubes
Flesh of one piece of jack fruit, cut into small cubes

Top: sago- Left: jackfruit- Right: water chestnut


1. Skin the water chestnuts and cut into small cubes. Place them in a bowl of water and add red food colouring. Set aside to let the chestnuts absorb the colour.
2.  Boil sugar in 80ml water until the sugar is dissolved. Cool and put the syrup in the refrigerator to chill. 
3.  Bring 200ml of water to boil in a pan over medium heat.
4.  Rinse sago in cool tap water and put immediately into the boiling water for about 1 to 2 minutes or until the sago turns transparent.
5.  Remove pan from stove and pour into a large sieve. Rinse under running tap water then leave to soak in a bowl of cold water to prevent them from sticking together.
6.  Strain the water chestnuts. Leave them in a sieve for 30 seconds to drain off the coloured water.
7.  Place tapioca flour in a large bowl. Mix the water chestnuts with the tapioca flour. Pour over a sieve to shake off excess flour. Use hand to shake further to remove as much flour as possible.
8.  Cook the water chestnuts in boiling water for 1 to 2 minutes or until they float to the surface.
9.  Remove water chestnuts with a slotted spoon and mix immediately with chilled sugar, coconut milk, ice cubes and sago in a large bowl.
10. Add in jack fruit cubes.
11.  Serve chilled.

Extremely delicious! 
Highly recommended!

I am submitting this post to Asian Food Fest  (Thailand) - November Month
hosted by Lena of Frozen Wings

I am also linking this post to Cook-Your-Books #6

hosted by Joyce of Kitchen Flavours

    photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg


  1. Hi Doris,
    I just love this dessert! Have not made this in years! Pass me that bowl please!
    Thanks for linking with CYB!

  2. This dessert looks very appetising!

  3. Love the bright colour of this dessert. I wish I can have some now!

    1. Hi Joyce, Sokehah and Vivian, Thanks for your comments!

  4. Just saw Mel (Through The Kitchen Door) posted this very dessert yesterday and now yours popped up! Beautiful and so tempting. Wish I could have a bowl. I haven't had this dessert in a long long time. Maybe I should try to make this come Christmas lunch. But I couldn't get fresh water chestnuts in Melbourne; could I use the canned ones? I know there will be a big difference in taste. Besides I can't get jack fruit either. Any idea what else I can use?

    1. Hi Veronica, I believe you can use canned water chestnuts but the quality may not be the same as using fresh ones. You can omit the jack fruit if none is available down under.

  5. hi doris, this is indeed a very nice dessert and beautiful too! i cant remember the last time i had this at a thai restaurant whether they hv sago in it or not but i love the addition of sago. i'm glad that you made it and loved it so much. Thanks for your entry!

  6. Hi Doris, love this dessert too! Can't resist chewing on the bouncy red ruby!

  7. Hi Lena and Tze,

    Thanks for your comments.

  8. 3 Studies SHOW Why Coconut Oil Kills Fat.

    The meaning of this is that you actually get rid of fat by eating coconut fat (including coconut milk, coconut cream and coconut oil).

    These 3 researches from big medicinal journals are sure to turn the conventional nutrition world upside down!


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