Tabtim Krop (Thai Red Rubies in Coconut Milk)

6 steps. Take it one step at a time.

1. 01

   Mix the diced water chestnuts

   In a small bowl, mix the diced water chestnuts with the red food coloring until evenly coated. Let them sit for about 10-15 minutes to absorb the color.

   10 min
2. 02

   Place the tapioca starch

   Place the tapioca starch in a large bowl. Toss the colored water chestnuts into the starch, ensuring each piece is thoroughly and thickly coated. Shake off any excess starch using a sieve.

3. 03

   Combine coconut milk, sugar, salt, and knotted pandan leaves

   In a saucepan, combine coconut milk, sugar, salt, and knotted pandan leaves. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Do not let it boil vigorously. Once fragrant, remove from heat and let cool.

   5 min
4. 04

   Bring a large pot of water

   Bring a large pot of water to a boil (100°C/212°F). Drop the coated water chestnuts into the boiling water. Cook until they float to the surface, which indicates they are done. This should take about 2-3 minutes.

   3 min
5. 05

   Using a slotted spoon, immediately transfer the floating 'rubies'

   Using a slotted spoon, immediately transfer the floating 'rubies' into a bowl of ice-cold water. This stops the cooking process and keeps them chewy.

6. 06

   To serve, place a generous scoop of the red rubies

   To serve, place a generous scoop of the red rubies in a bowl. Pour the cooled coconut syrup over them and top with plenty of crushed ice. Serve immediately while the rubies are still chewy and the ice is cold.