Red Rubies Dessert (Tub Tim Grob)

Ingredients

• 1 cup water chestnuts
• 20 drops red food coloring
• 2 tablespoons water
• 1 cup tapioca starch
• 1/2 cup water
• 1/2 cup granulated sugar
• 1 cup coconut milk
• crushed ice

Steps

1. 1

   Prepare the Water Chestnuts: If you are using fresh water chestnuts, cut the top and bottom off and 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. 2

   Add the Red Color: Mix 20 drops red food coloring with a little water. Coat the water chestnut cubes in the food coloring mixture and let them sit for about 10 minutes until they are all evenly red.

3. 3

   Coat with Tapioca Starch: Add the water chestnuts to the tapioca starch and mix until they are coated well. Strain them with a mesh sieve or colander to get rid of the excess flour. If you prefer a more gummy texture, add another layer of tapioca starch by misting them with water and coating them with the starch again.

4. 4

   Cook the Red Rubies: 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. Once in the ice water, they'll transform into shiny, clear red rubies. If you notice spots of white (uncooked tapioca starch), put them back into the boiling water to cook for a minute longer.

5. 5

   Make the Coconut Syrup: Make a simple syrup by heating equal parts water with white granulated sugar. If you like, you can add a bruised and knotted pandan leaf to the syrup mixture while it cooks to infuse the syrup with pandan flavor. Once it cools, add the coconut milk and stir together.

6. 6

   Serve over Crushed Ice: Allow the coconut syrup to cool to room temperature. Add crushed ice and the prepared red rubies.1 Stir and enjoy immediately!