Thai Red Rubies in Coconut Milk - Tab Tim Grob
It’s a simple concoction of red jellies floating in a pool of sweet, cold coconut milk.
- 1 cup water chestnut pieces (see below)
- 20 drops red food coloring
- 2 tablespoons water
- 1 cup tapioca flour
- 1/2 cup water
- 1/2 cup sugar
- 1 cup coconut milk
- shaved ice
Level of difficulty Average
Preparation time 15mins
Cooking time 15mins
Cost Average budget
1. If using fresh water chestnuts, peel them with a vegetable peeler. If using canned, simply rinse. Cut each water chestnut into very small bite-sized pieces (~1/4" cubes).
2. Mix 20 drops red food coloring with 2 tablespoons water. Coat the water chestnut cubes in the food colouring mixture and let sit for a few minutes until they are all evenly red.
3. Add the water chestnuts to the tapioca flour and mix until they are coated well. Take them out of the flour and then, using a spray bottle, mist them with water and coat them with flour again. Strain them with a mesh sieve or colander to get rid of the excess flour.
4. Place the coated water chestnuts in a pot of boiling water and cook for approximately one minute. Once they float to the surface, they are done. Remove and plunge into a pot of ice cold water.
5. Quickly heat 1/2 cup water, 1/2 cup sugar, and 1 cup coconut milk, just until the sugar dissolves. Allow this syrup to cool, then add shaved ice and the prepared water chestnuts. Enjoy!