THAI RED RUBIES DESSERT RECIPE | TUB TIM KROB | ทับทิมกรอบ
Red rubies or tub tim krob is a refreshing Thai dessert made mainly with water chestnut and coconut cream. Crunchy, nutty, and creamy, it's the perfect dessert for any day.
Provided by Nart
Categories Dessert
Time 50m
Number Of Ingredients 8
Steps:
- Pour the coconut cream into a pot and set it on low heat.
- Tie the pandan leaves (as seen in the video tutorial) and add them to the pot.
- Add the salt, followed by the sugar, and stir until fully dissolved.
- Let simmer and remove from heat. Set aside to cool.
- Place the diced water chestnut in a large bowl.
- Add the liquid red food color and water to it and mix well. Set aside for 10 minutes so that the water chestnut absorbs the color.
- In the meantime, bring about 3 cups of water to a boil.
- Once the water chestnut has absorbed the water, place the tapioca flour in another large bowl. Add the colored water chestnut to it and mix with a spoon, making sure that all sides are evenly coated.
- With a slotted spoon, take some coated water chestnut and sift to remove the excess flour. Do not use a flour sifter in this step as the holes are too tiny to remove any lumps.
- Throw the water chestnut into boiling water and cook until floating.
- Prepare a large bowl of iced or cold water.
- When the water chestnut is floating, it means the rubies are cooked. Simply use the same slotted spoon to transfer the rubies to the bowl of iced water to stop it from cooking.
- Equally split the rubies into 6 dessert bowls and pour the coconut syrup over them. Tub tim krob is often enjoyed with crushed ice in Thailand so you can add some ice to each bowl. Remember that the ice will dilute the coconut syrup so make sure the syrup is sweet enough if you are serving this dessert with ice.
RUBY RED GRAPEFRUIT PIE
A Bonnie Beck and I were talking about how we love "Pucker Power" recipes and I was hunting for my key lime recipe when I ran across my ruby red recipe so I figured I would might as well add this too...I hope everyone enjoy this recipe...anyone out there that loves grapefruit as much as my family does will absolutely love...
Provided by JoSele Swopes
Categories Desserts
Time 55m
Number Of Ingredients 14
Steps:
- 1. Make Crust 2 hours ahead.......or night before I prefer night before....Combine flour and salt in large bowl, add cracked butter cut in with pastry cutter or knives, gradually working butter in till mixture resembles pebbles. This should take about 6 minutes.
- 2. Lightly beat egg with fork, then add it to mixture next, add water in a Tbsp at a time working it in with your hands or a wooden spoon all the while, add in the vinegar and work in with spoon or hands..
- 3. Work till just combined if dough is tacky add a little flour to it and work it through. Then remove half the dough from the bowl place in a large plastic freezer bag (do not seal) flatten it out slightly with your rolling pin. After you have flattened out where you want it you can put it in the freezer for later use. (this is a great recipe for these ready to go pie shells)
- 4. Repeat the steps for the second one and put it in the frig over night or for 1-2 hour before you roll it out and bake in a Preheated oven of 400* 10-12 minutes. Set a side to cool
- 5. The best part (what goes inside) Peel and section the ruby reds set a side. Combine sugar, cornstarch, juice, salt in a saucepan. Bring to a boil on medium heat cook till clear and thickened, stirring often. Remove from heat. Stir in the Gelatin. Cool until thickened. Spoon a small amount of the mixture into the pie shell. Top with ruby red. Cover with the remaining gelatin mixture. Any remaining ruby red use to decorate the top with if you like you can also decorate with a sprig of sweet mint. Let chill 4 hours or til set.
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