The hot season for sure calls for a refreshing treat like Rubies in Coconut Milk to cool your summer days.
Welcome to my Thai kitchen, epicures!
In today’s recipe, let the vibrant red rubies, immersed in a pool of luscious coconut milk, weave a cool oasis for your senses.
With my Thai Mango Salad or Mango Sticky Rice by your side, your Rubies in Coconut Milk experience will be elevated to new culinary heights, offering a harmonious blend of traditional Thai flavors and delightful contrasts that will leave your taste buds enchanted and your heart content.
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What is Rubies in Coconut Milk?
The name “Rubies in Coconut Milk” draws inspiration from the vibrant red water chestnut rubies, resembling precious gemstones.
This dessert creates a delectable symphony of flavors by combining the chewy, boba-like texture of water chestnuts with the creamy coconut milk.
In Thai, this unique and captivating dessert is called “Tub Tim Grob,” which translates to “crispy rubies.” Historical accounts suggest that “Rubies in Coconut Milk” originated during the reign of King Rama V in the late 19th century.
The rich history and delightful flavors of “Rubies in Coconut Milk” make it a dessert worth savoring and sharing with loved ones. Its name and legacy continue to shine as bright as the precious rubies it is named after.
Tips and Variations
Flavor Adjustment:
- For those with a sweeter tooth, you can adjust the level of sweetness in the simple syrup to your liking.
- If you prefer a more balanced flavor profile, consider adding a dash of lime juice to the coconut sauce. The tanginess will complement the sweetness of the rubies and create a harmonious taste.
Ingredients Modification:
- Instead of using jackfruit, experiment with other tropical fruits like ripe mangoes or fresh lychee. These fruity alternatives will add a burst of exotic flavor to the dessert.
- To make the dish vegan, opt for plant-based alternatives like coconut cream and agave syrup. These swaps maintain the rich coconut flavor while accommodating dietary preferences.
Serving and Pairings:
- While the dessert is traditionally served chilled, you can try it warm for a comforting treat. Warm the rubies in coconut milk slightly before serving for a delightful twist.
- To impress guests, garnish the dessert with a sprig of fresh mint or edible flowers. The vibrant colors add a touch of elegance to your serving.
Preparation:
- For a quicker preparation, opt for pre-cooked and peeled water chestnuts from your local Asian grocery store. This will save time and effort in the kitchen.
- Prepare the rubies and coconut sauce in advance, then assemble just before serving. This time-saving tip allows you to focus on other aspects of your meal preparation.
Storage:
- Store any leftover Rubies in Coconut Milk in an airtight container in the refrigerator. It can be enjoyed within 2-3 days for the best taste and texture.
- If you have excess rubies, consider freezing them separately from the coconut sauce. Thaw the rubies in the refrigerator before serving, and mix with fresh coconut sauce for a delicious encore.
Ingredients
- canned water chestnuts
- tapioca starch
- red food coloring
- water
- coconut cream
- pandan leaf
- salt
- simple syrup
- ripe jackfruit slices
- mint
Step By Step Instructions
Place the water chestnuts in a bowl together with red food coloring; mix well until the chestnuts are well coated with the food coloring.
Let it sit at room temperature for 15-20 minutes:
In a saucepan, combine coconut cream, a quarter cup of water, pandan leaf, and salt. Bring the mixture to a simmer for 5 minutes.
Then remove the simmered coconut sauce and let it cool completely before transferring it to a food container to cool in the fridge.
Drain any excess liquid in the water chestnuts and sprinkle with tapioca starch. Then toss the chestnuts until well coated with the tapioca starch:
In a separate pot, bring the remaining water to a full boil.
Strain the rubies until excess starch is removed. Place them in the boiling water and cook for 2-3 minutes until they float.
Scoop out the rubies and transfer them to an iced water bath.
Let the rubies cool down for 10 minutes:
To assemble the dessert, simply combine the drained cooked red rubies, jackfruit slices, syrup, and coconut sauce.
Mix well until fully incorporated and refrigerate the dessert for about 20 minutes to 1 hour.
Serve the Rubies in Coconut Milk chilled, garnished with fresh mint leaves:
I hope you enjoy creating and savoring the captivating flavors of Rubies in Coconut Milk.
If you found this recipe delightful, share it with your friends and family so they can indulge in this tropical treat too.
Don’t forget to subscribe to my blog to discover more exotic and mouthwatering recipes from Thailand.
Happy cooking and bon appétit! ทานให้อร่อยนะคะ
Frequently Asked Questions
While canned water chestnuts are preferred for their convenience and consistent texture, you can use fresh water chestnuts if they are available. However, make sure to peel and cook them thoroughly before using in the recipe.
Red rubies are made by shaping water chestnut or taro into small ruby-like balls, cooked and soaked in red syrup, typically made from pandan leaves and red food coloring.
Absolutely! If you prefer a natural alternative, you can use beetroot juice or strawberry puree to achieve a red hue for the water chestnuts.
Rubies in Coconut Milk
Ingredients
- 3 cups canned water chestnuts drained
- 1 cup tapioca starch
- 1 tablespoon red food coloring
- 5 cups water
- 3 cups coconut cream
- ¼ cup water for the simmered coconut sauce
- 1 piece pandan leaf folded & tied with butcher’s twine
- ⅛ teaspoon salt
- 2 cups simple syrup
- ½ cup ripe jackfruit slices
- 1 bunch mint
Instructions
- Place the chestnuts in a bowl together with red food coloring; mix well until the chestnuts are well coated with the food coloring. Let it sit at room temperature for 15-20 minutes.
- Meanwhile, combine coconut cream, a quarter cup of water, pandan leaf, and salt in a saucepan. Bring the mixture to a simmer for 5 minutes.
- Remove the simmered coconut sauce and let it cool completely before transferring it to a food container to cool in the fridge.
- Drain any excess liquid in the water chestnuts and sprinkle with tapioca starch. Toss the chestnuts until well coated with the tapioca starch.
- Place the remaining water in a pot and bring to a full boil.
- Strain the rubies until excess starch is removed. Place it in the boiling water and cook for 2-3 minutes until they float.
- Scoop out the rubies and transfer them to an iced bath.
- Let it cool down for 10 minutes.
- To assemble, simply combine drained cooked red rubies, jackfruit slices, syrup, and coconut sauce.
- Mix well until fully incorporated and refrigerate for about 20 minutes to 1 hour.
- Serve chilled.
Notes
- There is no substitute for tapioca starch as the main objective of it is to create chewy boba-like water chestnuts.
- Do not overcook water chestnuts as they will turn mushy.
- You may create your simple syrup by combining equal parts of water and white sugar. Simmered down for 5 minutes.
- You may add ice cubes if you like.
