Sawaddee ka welcome to hot thai kitchen so today we are going to make a beautiful delicious refreshing
dessert called tub tim grop so tub tim means Ruby and grob means crunchy so yes we are going
to make crunchy little ruby gems it has been requested a few times which really surprised
me because I didn't know that this dessert was known outside of Thailand but apparently people
who have been to Thailand liked it and then they requested so the good thing is it is so so easy to
make at home you almost don't need a recipe once you understand kind of what it is on how to make
it you can just easily wing it at home so it's a great one to have in your arsenal also I should
note that top team is also a word for pomegranate so theoretically it could mean crunchy pomegranate
the desert could be named after the fruit but I highly don't doubt it I think the desert was named
after the gem and then the fruit was also named after the gym so there you go a little tidbit
for you alright let's get started so why are our rubies crunchy well they're crunchy because we are
using crunchy water chestnuts oh what a chest that is the main ingredient the key to this recipe I am
using canned so this is the stuff that's canned it's from Thailand so Thai water chestnuts are
a lot smaller and I use cans it's convenient and it's perfectly fine for this recipe but if
you want to do fresh this is what fresh water chestnuts look like they're not always easy to
find these are from China so they're a lot bigger but if you want to do fresh I'll show you how to
peel them you want to slice off the top just like that and then slice off the bottom and then with
the remaining skin I just use you can just use a paring knife and peel it off but I just use like
a peeler just like that and just peel it off think about buying fresh water chestnuts too
is sometimes you can't tell whether the inside is any good and I've opened a few and it's like they
don't look good I'll Brown on the inside and they don't look good but there's no way for you to tell
on the outside or at least I don't know how to tell from the outside so there you go I mean these
ones are a lot bigger than the cans obviously so for this I would cut them into quarters and
then this you'd probably cut them into eight or maybe you want to make massive rubies in which
case you could just cut them to whatever size you want so I've got all my chestnuts cut into little
pieces so now I'm just gonna coat this coat this cover this with water that's it just enough so
that they are completely submerged and now we're gonna turn them into rubies using the elaborate
ingredient that is food coloring and my experience takes several drops because I like the color to
be quite intense but you can do a light color if you want if you want to go au naturale you
can do beet juice so I just do this until I see that like okay that's a pretty intense red color
that is gonna sit for about at least 15 minutes until they really pick up that color so now we're
gonna make the aromatic syrup that gives this dish its beautiful aroma starting with what and
the aroma is going to come from none other than pandan leaves so pandan leaves I have used many
times before it is basically the vanilla of Thai desserts it gets infused into just about every day
dessert out there we're not every with most okay you can get it fresh or frozen I typically get
mine frozen and if you do get fresh they freeze really well these lengths are about a third of
what a full leaf would look like and I I've cut them and I freeze them that's how I store them
I am going to tie these into a knot and doing this helps bruise the leaves to help the aroma
come out better it also makes it small enough that it'll fit nicely in my pot now I'm going
to bring this to a boil and simmer it about ten minutes to allow the aroma to infuse I will also
add at this point that in Thailand usually this syrup is made with pandan leaves and what's the
word I'm looking for Jasmine water yes Jasmine water which is made from floating fresh jasmine
flowers in some plain water overnight and in the morning it'll become the most beautiful aromatic
water ever and then they use that to make the syrup I don't have fresh jasmine flowers here
and I don't like to use the extracts I don't find the same thing so I just do pandan leaves however
if you're into floral tasting things you can try adding just a smidge of orange blossom water or
rosewater which is Middle Eastern ingredient you can find those in lots of ethnic stores
out there actually if you're going to use orange blossom water or rose water be very light handed
with it if you add too much it will smell like your grandmother's perfume like it when it's
too much it is it's way too much right so just just a smidge like a whole pot just start with
literally a quarter teaspoon and see where you're at and just add more from there okay but when done
well it can be a really beautiful addition to this dessert now this apartment smells amazing
like Thailand it's so good okay I'm gonna turn it off and now I'm gonna add my sugar well I
didn't have to turn it off to add my sugar I could have slapped it on but it's hot so I'm impatience
to turn it off and I'm just gonna let the sugar dissolve but that needs to chill completely this
is a chilled dessert so this is something you have to make in advance so it has time to chill
if you're in a rush pop this into an ice bath like big bowl of water with ice to cool it down really
quickly so I'm gonna just let this chill in the back for now we're gonna make the last component
of this dessert so there are three components to it's a team crop there's the Rubies the syrup and
the coconut milk and the coconut milk could not be simpler this being dessert it's very important
that you use good quality coconut milk and if you don't know how to choose good quality coconut milk
please check out my video on the ultimate guide to coconut milk we talked extends about how to
choose a coconut milk that would be good for cooking so another little pandan leaf for aroma
also we have a lot of sweet going on we now need a little bit of salt to balance everything now I'm
going to add just a little bit of water because I want to let that simmer to us to extract the
flavor of the pandan leaves and I don't want it to dry up so I'm just adding water to give it a
little extra volume to work with and I'll give that five minutes so now I'm ready to make the
Ruby super simple just gonna drain these oh and as you can see the rubies have really taken on
the color there you go yeah that's kind of what I'm looking for okay put these in the bowl and
now what I'm gonna do is I'm gonna toss these in tapioca starch so this is the key ingredient here
no you can use cornstarch instead you can use any other starch instead of event tapioca starch I'm
sorry like you have to look out for tapioca for this one this is the key identifying ingredient
right here we're gonna create like a chewy clear sort of like bubble tea esque coating around
the Rubies okay just sprinkle them and just give them a toss again the measurement for the tapioca
starch is just approximate you want to coat until they no longer stick to each other they've got a
nice even coating of starch around them I find for this amount of water chestnuts quarter to
half a cup is where you're gonna end up you can definitely make the coating thicker or thinner
up to your preference some people just like a super thin coating in which case like this is
enough but if you want a little bit more just do another another round of starch which I'm gonna do
it's just gonna go in with a little more tapioca which by the way this is what the bag looks like
I've shown you this many times I've used it so often but here we go this is what you're
looking for okay you can also get like the fancy like Bob's Red Mill brand from Whole Foods and
fancy places like that they're gonna be a lot more expensive so if you look out for these at
like an Asian store a lot cheaper so that looks good then I'm gonna just shake off over the sink
excess starch oops so it doesn't gum up our water too much okay water on full full boil it needs to
be on a full boil so that it can seal the starch right away if the water is not hot enough the
start would just kind of wash away okay all right here we go and you just want to sprinkle them on
and I'm gonna do two batches just so you don't overwhelm the water and then cool sound the water
too much give them a quick stir and then just let them go until they float meanwhile I'm gonna get
this water really really cold and make me a cold water bowl to put these in when they are done I
should have prepped this before if you've got ice extra ice laying around you can make an ice water
bowl that'll be even better but we live in Canada and our tap water is freezing after they float I
like to give them another minute to cook through and they're gonna not look cooked when you fish
them out they'll always look a little cloudy a little white like it's not quite done yet but
miraculously once you take them out they will look cooked see that it doesn't look completely
cooked but slowly it turns a translucent red and now we're gonna soak them in the cool water bowl
on some of these you notice like it's just a tiny little dot of what looks like just uncooked starch
I could probably cook these a little bit more that means and I could throw those back in yeah
I could run I'm gonna run these through again just because I feel like they're little dots
on basically all of them which is really hard to see like you can't really see those when they're
still boiling so I find that you you kind of have to let them come out and cool first before
you notice whether they're still a little dot on them okay let's see how this looks much better
again like if you only see the dots in a few of them don't worry about it but if you saw the dots
on all of them like my last batch did then maybe it's worth throwing them back in okay let's do
the second batch so to test you can just fish out a few just kind of sit them in the cold water and
just see what they look like okay we still have a few white dots so we're gonna put them back
in keep them going okay let's see good enough all right see how they kind of magically transformed
from being kind of cloudy and misshapen in the pot and when they hit the cold water it just kind of
settles the tapioca starch turns clear and you can see the read right through it they're beautiful
look at that okay let's talk storage these are a little bit tricky to store they don't last very
long because the tapioca if you put them in the fridge it gets harder and harder and it loses
that nice bouncy soft texture the same way you know for those of you who are bubble tea drinkers
and you leave your bubble tea in your cold cold tea for too long they don't they kind of harden
a little bit right so the same thing is happening here so what I like to do is I make them I drain
them and I keep them outside on the counter and usually lasts me 24 hours so I could make them
the night before serve it the next day make them in the morning serve it in the nighttime it works
fine if that makes you nervous you can put them in the fridge and they'll be still okay within
24 hours not gonna be as nice and soft but it'll be okay do not leave them in the water for any
longer than necessary once they're cool drain them out because the longer they sit the more
that the ogres gonna start to disintegrate into the water like 10-15 minutes well even one hour
is okay but like longer it will kind of mush the outside a little bit some people keep them in the
syrup and because the syrup is nice and thick it doesn't mush the exterior as quick so you can do
that too and make it easier just keep them in the syrup that you've made and when you serve them it
just you know it's one less thing for you to do but also you can't keep them in the syrup forever
either eventually the coating will disintegrate into the liquid around them so what I do is I
just drain them keep them on the counter serve them within the day okay we are ready my syrup
is chilled my coconut milk is chilled and to dress this dessert up a little bit I also like to add
some jackfruit so this is ripe jackfruit then you can just get in a can if you live in a tropical
country and you can get fresh even better but mine just comes in a can like that and that works well
and also some young coconut meat which I also get in a can it works just fine again if you
can do fresh go for it so these are gonna like stick together a little bit as they sit that is
okay once you put all the syrup and everything in them they will come apart so don't be discouraged
by that I think that's enough I got a few slices of jackfruit some coconut meat and now the syrup
just enough so it's not completely submerged but a little bit submerged and in the coconut milk
and remember the coconut milk is not sweetened at all the sweetness all comes from the syrup
you can just estimate but as a ratio probably two-part syrup one part coconut milk roughly but
you can play with that stir that around oh look how pretty that is the most important thing ice
this is a chilled chilled desert ice courtesy of Starbucks downstairs lots of ice give it a
good toss you want this very cold oh yes this is exactly what I am talking look how pretty that
is all right I'm gonna take a bite with a little bit of everything Oh smells so good that coconut
and pandan combination nothing like it so fresh I really think that jackfruit makes a big difference
so I would HIGHLY encourage you adding there's the aroma of the jackfruit really takes it to another
level maybe don't have it that's fine but if you could get ahold of it put it in the texture of the
Rubies is something else if you've never had this before to be a very different eating experience
it's kind of soft and chewy on the outside but then it's crunchy completely crunchy and really
aromatic brah on the outside so refreshing so easy you have a dinner party and you want an
easy dessert that will impress people that looks beautiful this is in right here you can prep all
the syrups and everything the day before arming days before you can do the syrup and the coconut
milk you can prep all your things the only thing that you want to do day off or the day before
is the Rubies and it's like super fast right so I hope you give this a try the recipe as always will
be on hot Thai kitchen comm and when you make it send me a photo on Facebook Twitter or Instagram
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thank you as always for watching and I will see you next time for your next delicious time