Tub Tim Krob (Red Rubies Dessert)

• Coconut milk400ml can (full-fat)
• Pandan leaf1 (optional, knotted)
• Water chestnut200g, peeled and diced
• Jackfruit50g, thinly sliced (optional, canned in syrup)
• Red food coloring1 tsp (or 2 tbsp sala syrup)
• Crushed iceFor serving
• Tapioca flour150g
• Salt0.25 tsp
• Granulated sugar50g (for coconut milk)

How to Make It

• 1

  Start by preparing the 'rubies'. Dice 200g peeled water chestnuts into small, uniform cubes, about 0.5 cm in size. In a bowl, add 1 tsp red food coloring (or 2 tbsp sala syrup) to the diced water chestnuts and toss well until they are evenly coated in a vibrant red hue. Let them sit for 5-10 minutes to absorb the color.

• 2

  Drain any excess liquid from the colored water chestnuts. Transfer them to a shallow dish containing 150g tapioca flour. Toss them thoroughly until each red cube is fully coated with a thin layer of flour, resembling little rubies. Ensure they are not clumpy.

• 3

  Bring a large pot of water to a rolling boil. Carefully drop the coated water chestnuts into the boiling water. Stir gently to prevent sticking. Cook for 2-3 minutes, or until the rubies float to the surface and become translucent with a slightly chewy coating.

• 4

  Prepare an ice bath in a separate bowl. Once the rubies are cooked, use a slotted spoon to transfer them immediately into the ice bath. This step is crucial to stop the cooking process and maintain their crisp texture. Let them chill for at least 5 minutes, then drain.

• 5

  Now, prepare the coconut milk broth. In a saucepan, combine 400ml full-fat coconut milk, 50g granulated sugar, and 0.25 tsp salt. If using, add 1 knotted pandan leaf for extra fragrance. Heat over medium-low heat, stirring occasionally, until the sugar dissolves completely and the mixture is warm but not boiling. Remove the pandan leaf.

• 6

  Let the coconut milk mixture cool down to room temperature, or even better, chill it in the refrigerator for at least 30 minutes for a truly refreshing dessert. The flavors will meld beautifully as it cools.

• 7

  To assemble your Tub Tim Krob, spoon a generous amount of the chilled coconut milk broth into serving bowls. Add a portion of the glistening red rubies to each bowl. The vibrant contrast is visually appealing.

• 8

  Finally, add 50g thinly sliced jackfruit (if using) and fill the bowls with plenty of crushed ice. Serve immediately, encouraging guests to mix everything together for a delightful combination of sweet, creamy, and crunchy textures. Enjoy!