Tam Tim Krob: The Alluring Secrets of Thai Red Rubies

(Updated Version)
From my journeys across Thailand (CHIANG MAI ENRICHING TOUR), I’ve experienced the rich diversity of Thai cuisine, savoring everything from fiery tom yam to tangy salads (TOM YAM TEMPTATION). But one dish that always leaves me craving for more is the delightful Thai dessert, Tam Tim Krob - better known as "Red Rubies." While you can easily find this gem in Thai restaurants in Malaysia, there’s nothing quite like making it yourself, though my first two attempts were anything but disaster. 

Imagine my excitement in Thailand when I tried to recreate the dessert after a local shared some insider tips (BANGKOK SOLO ADVENTURE). I confidently headed back home, but alas, my red rubies crumbled. Not one to give up, I turned to online resources and tried again - only to face yet another failure. It was on my third attempt that I finally cracked the code.

Here’s the secret

Once you scoop out those bright, bouncy rubies from boiling water, you must immediately drop them into ice-cold water. This ensures the tapioca coating stays intact and gives that perfect chewy texture. After that, it’s a breeze - just pair the rubies with coconut milk, and you’re done.

 

But of course, I had to put my own spin on it. Unable to find water chestnuts, I used jicama (turnip) instead. The result? Crispy on the inside, chewy on the outside, and utterly delightful.

Plus, I made a healthier version by serving the coconut milk unsweetened and offering a pandan-infused sugar syrup on the side, allowing everyone to sweeten to taste—perfect for those watching their sugar intake.

 

I also served ice cubes separately, understanding that some might prefer to skip them due to sensitivities or cultural reasons. This way, everyone could enjoy the dessert just the way they liked it.

 

So here’s my alluring recipe for Tam Tim Krob, tailored for everyone’s tastes and dietary needs.

 

Ingredients

For The Red Rubies

1 medium-sized turnip or 10 water chestnuts, peeled and cubed

A few drops of red coloring

1/2 cup tapioca flour

 

For The Coconut Milk

200ml thick coconut milk

A pinch of salt
(Simmer these ingredients together. Be careful not to overboil, as it can cause the milk to split.)

 

For The Sugar Syrup

150g sugar (or to taste)

500ml water

3 pandan (screw pine) leaves
(Simmer these ingredients until you achieve a thick sugar syrup.)

 

Method For Red Rubies

Soak the turnip in water with red coloring for 20 minutes. Strain and set aside.

Place the tapioca flour in a plastic bag, add the turnip cubes, and shake until they’re well-coated.

Shake off excess flour and drop the coated pieces into boiling water. Simmer for 3 minutes.

Scoop out the rubies with a slotted spoon and immediately plunge them into ice-cold water.

To Serve

Place some red rubies in a serving bowl, and offer them with coconut milk, sugar syrup, and ice cubes on the side. Let each person customize their dessert, ensuring everyone can enjoy a healthy, satisfying treat.