Red Rubies are water chestnuts (or turnips as a substitute) coated in tapioca flour, boiled until translucent, and served in sweetened coconut milk, often with a touch of pandan (screwpine) leaves for fragrance, just like in many Malaysian desserts.
Making this Thai dessert isn't difficult. The key is getting the red rubies just right, chewy on the outside and crunchy inside, while the rest is as simple as coconut milk, sugar, and pandan aroma.
Tips Before
Making Thai Red Rubies at Home
Can’t find
water chestnuts? Use turnip - it works just as well!
After boiling,
immediately place the red rubies in ice-cold water to stop the cooking and keep
the tapioca coating intact.
Soaking in ice
water keeps them chewy, glossy, and prevents sticking.
You can store
them in cold water in the fridge for up to 4 hours before serving.
Prefer to
adjust sweetness? Serve the coconut milk and syrup separately, so everyone can
mix to their taste.
Whether you
enjoy Thai red rubies with coconut milk chilled with ice or served at room
temperature, it’s a classic dessert that never fails to please.
Ingredients
For the Red
Rubies
1 medium-sized
turnip or 10 water chestnuts, peeled and cubed
A few drops of
red food coloring
½ cup tapioca
flour
Method for Red
Rubies
Soak the turnip
or water chestnut cubes in water with red coloring for 20 minutes.
Strain and set
aside.
Place the
tapioca flour and the red-colored cubes into a zip lock bag.
Shake well
until the cubes are evenly coated with flour.
Drop the coated cubes into boiling water.
Simmer until the coating turns translucent.
Scoop out the red rubies and immediately plunge them into ice-cold water.
For the Coconut Milk
200 ml thick
coconut milk
A pinch of salt
Simmer gently to warm through. Do not boil.
For the Sugar
Syrup
150 g sugar (or
to taste)
500 ml water
3 pandan
(screwpine) leaves
Simmer until slightly thickened into a syrup.
To Serve
Place red rubies in a serving bowl. Add coconut milk and drizzle sugar syrup atop.
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