Tub Tim Krob (Red Rubies)

Total Time:
25 min
20 min
5 min

4 to 6 servings

  • Red Rubies:
  • 1 (8-ounce) can water chestnuts in syrup, peeled and sliced
  • 2 teaspoons red food coloring
  • 1/2 cup tapioca flour
  • 1 (13 1/2-ounce) can coconut milk or cream
  • Ice cubes
  • Jasmine Simple Syrup, recipe follows
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
  • Jasmine Simple Syrup:
  • 1 cup sugar
  • 1 cup water
  • Splash jasmine essence or extract (see Cook's Note)
Red Rubies:
  • Dice the water chestnuts into chunks and toss with the red food coloring until evenly coated. Throw the colored water chestnuts into a bowl. Sprinkle with the tapioca flour and mix well to coat.

  • Pour out the contents into a colander and shake off the excess flour (make sure there's not too much flour or the texture will be too gummy and you will lose the water chestnut flavor).

  • Put the floured chestnuts into a pot of boiling water. Boil until the flour turns translucent and the red of the water chestnuts is all that's left, about 2 minutes. Remove and drain the water chestnuts. Toss into a bowl of ice cubes and water.

  • To serve, scoop the Red Rubies into small glasses. Drizzle Jasmine Simple Syrup and coconut milk or cream on top. Serve immediately.

Jasmine Simple Syrup:
  • Boil the sugar and water with the jasmine essence to flavor your syrup. Pour into squeeze bottles. Refrigerate.

  • Cook's Note: If you can't find jasmine essence, soak fresh jasmine in water overnight or use rose essence or extract.

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