Crispy Rubies, or Thong Muan, are a beloved Thai dessert that perfectly balances chewy, sweet, and crispy textures. These delightful little gems are deceptively simple to make, yet offer an explosion of flavor in every bite. Imagine the satisfying crunch of the golden-brown exterior giving way to a soft, almost cloud-like interior, all enveloped in a subtly sweet coconut milk. They're the perfect treat for a warm afternoon or a special occasion, equally delightful served warm or at room temperature.
This irresistible dessert is more achievable than you might think. Forget complicated techniques and lengthy preparation times; our recipe simplifies the process, guiding you through each step with clarity and ease. Ready to embark on a culinary adventure that will leave your taste buds singing? Let's dive into the step-by-step process of creating these exquisite Crispy Rubies.
Tools Needed
- pot
- stove
- heat-resistant cup
- sieve
- bowl
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Syrups and Infusions
- Mix white sugar, water, and pomegranate syrup in a pot. Add pandan leaves for fragrance. Cook over medium-low heat until sugar dissolves completely (about 4-5 minutes).
- Heat coconut milk until hot, then add a little salt. Do not boil.
- Light incense and place it in a heat-resistant container within the coconut milk. Let it smoke for 15-20 minutes, relighting as needed.
Step 2. Prepare and Coat the Water Chestnuts
- Wash and cut water chestnuts into desired sizes. Boil them with pandan leaves for about 10 minutes until cooked but still slightly firm.
- Drain the water chestnuts and let them cool. Mix red food coloring and fish sauce, then add to the water chestnuts. Gradually add tapioca/cassava flour, mixing until evenly coated. Sift out excess flour.
Step 3. Cook and Chill the Water Chestnuts
- Bring water to a boil. Add the coated water chestnuts in batches, ensuring not to overcrowd the pot. Stir gently once the flour begins to set. Cook until the water chestnuts float to the surface and the flour is cooked through. Immediately transfer to ice water to cool and prevent sticking.
Step 4. Assemble and Serve the Crispy Rubies
- Gently mix the cooked water chestnuts with the pomegranate syrup. Serve with the smoked coconut milk and optional young coconut meat and ice.
Read more: Crispy Thai Corn Fritters: Easy Party Snack Recipe
Tips
- For clearer pomegranate syrup, increase the amount of water.
- A pinch of salt enhances the flavor of Thai desserts.
- Don't boil the coconut milk; only heat it until hot to prevent separation.
- Don't overcrowd the pot when boiling the water chestnuts to ensure even cooking.
- Immediately transfer the boiled water chestnuts to ice water to prevent sticking and maintain a chewy texture.
- Make crispy rubies fresh daily for the best taste and texture.
Nutrition
- Calories: 200-250
- Fat: 5-10g
- Carbs: 40-50g
- Protein: 1-2g
FAQs
1. Can I make the Crispy Rubies ahead of time?
Yes! They're best served fresh, but you can make them a day ahead and store them in an airtight container at room temperature. They might soften slightly but will still be delicious.
2. What if my Crispy Rubies don't turn golden brown?
This usually means your oil isn't hot enough. Make sure the oil reaches the correct temperature (around 350°F/175°C) before adding the rubies. Also, ensure they aren't overcrowded in the pan.
3. Can I substitute ingredients?
Some substitutions are possible. You can experiment with different types of flour (though rice flour is traditional), but the tapioca starch is crucial for the texture. Coconut milk is also key for flavor and texture.
With their delightful combination of textures and flavors, these Crispy Rubies are sure to become a new favorite dessert. From the simple preparation to the rewarding taste, this recipe is a perfect blend of ease and deliciousness. So gather your ingredients and embark on this culinary journey to create your own batch of these irresistible Thai treats!