HELLO LOVELY VIEWERS! Important Note: If you have questions about this video, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Thank you for watching!
Best personality for a cooking instructor that I have ever seen online. Your approach is friendly and casual and informative. Your style makes one feel like you are their best friend. Your instructions are very clear and user friendly. I'm going to sunscribe to your Channel
I am internally screaming. Always liked the Ruby dessert but never knew they were this easy to make !!! So this means I absolutely gotta try your recipe. It’s an added bonus that it’s vegan and a dessert which utilises fruits!! In Singapore, you can find this served with sago, green agar and sometimes sweet potato cubes. Thank you for this Pai
Hi Pailin.. that’s one of my favorite Thai desserts, besides mango n sticky rice.. it’s a must to have whenever I go to any Thai restaurant. Thanks for this simple yet delicious recipe..
There are so many ingredients here I've never even seen that I would normally never make it but something about the way you break these recipes down just makes me want to give it a go! The agar fruit cake was a great success as well last year. :] I especially appreciate you giving recommendations on substitutions, variations, storage and so on. So many videos give you a nice recipe but very few go the extra mile of sharing all the experience you've acquired so we don't have to learn the hard way. Thank you!
Infections personality! Great instructor and simplifies instructions and steps. Laughs and smiles a lot which makes you feel like she is your personal friend
This is my all time favorite dessert. I have tried making this many times but never turn out like the restaurant style. I will try making one more time with your recipe i hope it turnout like yours 🤞. Thanks a lot for this video i have been waiting for this one.
I studied in Thailand this year and that’s when I discovered tub tim grob screaming, “HOW’D THEY DO THAT?” with each bite. When I got back to the states, I scoured the internet for a recipe and was even more shocked by how easy it was to make.
In Vietnamese, the "rubies" in this dessert are called "hat luu" or pomegranate seeds so for us anyway, they're named for the fruit and not the gems. (One of my fave desserts!)
I just made this today. It was pretty simple and I was done in about 45 min from start to finish. I know it’s traditional to keep the syrup and the coconut separate, but I think in future I’ll just combine them into one by just adding sugar and more water to the coconut. It would take down like 15 min of my cooking time.
I've been eating the non-coconut milk version all my life. Substitute sugar syrup and coconut milk using red rose syrup with shaved ice. It's amaaaazing too! *To all health guru out there, add some chia seeds*
Thanks for sharing! I miss this dessert. Used to get it at a stall on the edge of Chatuchak Market facing Queen Sirikit Park in Bangkok. So refreshing in the hot season!
Yes dear, they are available in Asean country. We (the indonesian) named it es merah delima (red pomegranate). But we dont use water chestnut though, we use jicama (in singapore and malaysia known as sengkuang) diced, then added with red coloring and then coated with tapioca flour. The soup we are using is similar to what you do. How amazing is that? ♥️♥️♥️♥️
We have the same dessert in Indonesia, called Es Merah Delima translated as Red Pomegrante Ice. But we use Jicama instead of Chestnut, and for the coconut milk subtitute it with sweet condensed milk
Can’t wait to make this! I’ve been waiting for this recipe from you ever since the preview on Instagram. It is by far my favorite dessert I’ve encountered here in Singapore. I usually have it at a Thai restaurant, but I don’t think they use pandan syrup in theirs.
Love watching you ❤️ everything explained clearly 🥰🥰🥰 I definitely will follow your simple easy way. I followed different one before took so long so messy and didn't turn up good @all. This is so perfect glad I found your video and it will go with my cendul. I make my own cendul in Australia also when I go back in Malaysia it's requested every 2nd day 😋😋😋 Thank you 🙏🙏🙏
I tried these (also served with jackfruit) in Bangkok Chinatown just a couple of weeks ago and I'm obsessed! I can't find any good ones in the Thai restos here in Manila so I'll have to make my own. :)
This is probably one of my favorite Thai desserts. It's a bitch to make from scratch though 'cause there's so many parts going into it (especially if you use fresh coconut, jackfruit and water chestnuts. It's quite tedious to have to cut them into pieces and everything.) In Thailand my mom uses Hale's Blue Boy red syrup to soak the water chestnuts which makes them smell amazing. I think you can also soak the water chestnuts in a variety of colors and smells to mix it up. Never tried it myself but I imagine strawberry and pineapple flavor would taste amazing.
Your thai dessert recipe in this video i love it so much... Now i know more about what i dont know... Thx U so much for all information that U give in this video... I really love to make thai dessert but not have knowledge about it sometimes... Thx U again sis.. 😘😘
There’s another version of this where there’s also the addition of palm jelly, as well as strips of green pandan flavored agar jelly. I’ve also seen a version where they’ll use whole milk or half and have instead of coconut milk.
You can freeze them in the liquid (water just so they don't stick). Just let them defrost and drain the water and pour boiling water over them to restore the texture. The texture is exactly the same as when you froze them. Works also with bubbly tea pearls.
Hi Adam here - and I think you're going to have to ask her that one directly as she doesn't see the comments on here once the post is more than a few days old. You can check out options to get hold of her here hot-thai-kitchen.com/contact . Otherwise this might be of help for subs? hot-thai-kitchen.com/thai-ingredients/ Cheers!
We get fresh jackfruit in S. California. I was curious once. Went to my local 99 Ranch Market (chinese super market). Picked up a whole one. They're so big. Took me like an hour or two to break it down. I ended up eating like a quarter of it in the process. It is not even comparable to canned. However, the western pallette may not adjust to it well. Many people I know don't like it.
I’m an American who grew up in Manila when I was little, came to the U.S. When I was 8y/o, now live in the PNW, and maybe it’s because I grew up with this taste of tropical fruits (there were mangoes, calamansi, coconuts, guavas, bananas and sweet camote growing in our gardens), but I love it! Every anglo I know likes jackfruit as soon as they taste it. It’s fruit, isn’t it? What could be bad? 🤗🥭🥥🍌🍠🍈💞
I didn't enjoy this dessert the first time because I didn't know what it was and was surprised that it wasn't that sweet (as a dessert) but I get the appeal of it. Will try! Question: Can I sweeten the water chestnut as they dye?
We do cooked this dessert during Muslims fasting month.. I learn from my 🧓.. I thought that u it is because kelantanese we share few culture with Thai @siamese
Hi pailin, I've tried cooking this dessert before and the red dye from the ruby ends up staining the coconut milk when serving. This causes the coconut milk to turn pink in the end. Any tips on how to avoid that? Many thanks. Love your recipes!
Hmm that’s never happened to me so not sure why that happened to you. Maybe it’s the kind of colour you used? Try switching to a different kind of colour.
Hi! Pai, thanks for your recipe and especially for being this amazing communicator whom is a pleasure to watch. Regarding the pomegranate variant recipe shoud one just use plain pomegranate specks in place of the coloured chestnuts bits ? Is that it?
I could be wrong, but I don’t think so- I think it’s only named that because the red bits are supposed to *look like* pomegranate rubies. The version called Pomegranate actually uses jicama (sinkamas).
Hi pailin...i love your step 0f c0oking...its not easy to found water chesnut in indonesia...during my holiday in hk...i always enjoy thai food n dessert.gbu
Can you make a decent jasmine water with dried flowers? It's easy enough to get those online; my wife and I keep a stock of them on-hand for tea purposes, anyway.
Pailin, how about using beet(root) juice to color the water chestnuts? I know that food dyes are made from "edible substances", but I would rather use ingredients of my choice that, I know, are *totally* natural. I have been enjoying your videos for some time now 👍👏❤️. I wish you, Adam (more of the camera-shy one 😂 on videos, please!), and child a very happy and safe New Year🥂.
Hi! FYI if you want to ask her directly rather than put it out to the community (see her note above on comments) you can use one of the links above under "Show more" and then "Connect with me". Cheers! Adam
How interesting is that...I went to my favorite Thai cafe in town yesterday and saw this dessert on their menu as a new dessert and I ordered it, it was good but they put so much crushed ice underneath which made the whole dish too cold for me (I’m based in Sydney btw). And I went back home at night and saw Pai had posted this video on Instagram. Then I was pretty sure that this dish must mean something in Thailand! A late merry Christmas to you Pai and your family, and an early happy new year too!
These rubies can use as Ice cream topping also. Esp, on milk or coconut flavor. Suggest you do special episode of the Thai refreshing (cold) dessert guide when you back in Thailand. Actually, may be just go เซ็งซิมอี้ or cold dessert shop in food court and explain everything 555+.
HELLO LOVELY VIEWERS! Important Note:
If you have questions about this video, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
Thank you for watching!
Where do you get pandan leaves? They’re so hard to find
อยากทราบว่า แห้ว มีแต่ที่ไทย หรือประเทศอื่นก็มีคะ
@@bonusphone3651 🤷🏻♀️ that is the weirdest, most ambiguous question I’ve ever seen on a cooking video!
Best personality for a cooking instructor that I have ever seen online. Your approach is friendly and casual and informative. Your style makes one feel like you are their best friend. Your instructions are very clear and user friendly. I'm going to sunscribe to your Channel
I am internally screaming. Always liked the Ruby dessert but never knew they were this easy to make !!! So this means I absolutely gotta try your recipe. It’s an added bonus that it’s vegan and a dessert which utilises fruits!! In Singapore, you can find this served with sago, green agar and sometimes sweet potato cubes. Thank you for this Pai
Yes!!!! This makes me so reminiscent of my childhood when my aunties and grandma would make this.
Hi Pailin.. that’s one of my favorite Thai desserts, besides mango n sticky rice.. it’s a must to have whenever I go to any Thai restaurant. Thanks for this simple yet delicious recipe..
There are so many ingredients here I've never even seen that I would normally never make it but something about the way you break these recipes down just makes me want to give it a go! The agar fruit cake was a great success as well last year. :]
I especially appreciate you giving recommendations on substitutions, variations, storage and so on. So many videos give you a nice recipe but very few go the extra mile of sharing all the experience you've acquired so we don't have to learn the hard way. Thank you!
I’m watching this while spending my Christmas holiday in Thailand🇹🇭🤤
This is my Dad's favourite Thai dessert! So happy you uploaded this recipe.
Infections personality! Great instructor and simplifies instructions and steps. Laughs and smiles a lot which makes you feel like she is your personal friend
Exactly I watch her everyday because of that. Great personality!
"We live in Canada and our tap water is freezing"
Good lord these words are relatable
I just about died at how she smiled while saying that.
@@inkajoo 😂😂😂😂😂
One of my favorite dessert in the world!!! I am so happy that you showing this video. I miss this dessert 🍨 so long time!!!
This is my all time favorite dessert. I have tried making this many times but never turn out like the restaurant style. I will try making one more time with your recipe i hope it turnout like yours 🤞. Thanks a lot for this video i have been waiting for this one.
ฮือออออ หิวมากเลย คิดถึงกลิ่นทับทิมกรอบหอมอร่อย
I studied in Thailand this year and that’s when I discovered tub tim grob screaming, “HOW’D THEY DO THAT?” with each bite.
When I got back to the states, I scoured the internet for a recipe and was even more shocked by how easy it was to make.
สำเนียงฟังง่าย ทำคลิปออกมาน่าสนใจ ได้สาระความรู้ อาหารน่ากิน ชอบมากค่ะ ติดตามนะคะ
Went to Bangkok couple years ago and ate this dessert. It was so good!!! Thanks Pai for posting this recipe, will try to make it!
I really prefer fresh chestnut to the canned ones. It tastes more firm and crunchy.
I love Chiangmai.
We malays call pomegranates rubies, too! Basically, delima refers to the gem, and the fruit. BTW, ❤️ this desert so much!
We say dalim in Bangla!
Ahhhh yes!- yet another dessert I learned from watching Thai BL “Until We Meet Again”🥰
In Vietnamese, the "rubies" in this dessert are called "hat luu" or pomegranate seeds so for us anyway, they're named for the fruit and not the gems. (One of my fave desserts!)
Cambodian called it Same as Thai. Tun Tim mean both rubies and pomegranate in Khmer
This is my fav fav thai dessert ever!! My comfort thai dessert!!
just made this and i am now a fan. Love this. I didn't have the jasmine water so i omitted it and it still tastes fine.
I just made this today. It was pretty simple and I was done in about 45 min from start to finish.
I know it’s traditional to keep the syrup and the coconut separate, but I think in future I’ll just combine them into one by just adding sugar and more water to the coconut. It would take down like 15 min of my cooking time.
It is so popular in the Hmong community and similar to something in the Hmong community. Loved this recipe!!!
I am from Canada, too, and I love all your videos and recipes....Thank you so much for sharing them!
Tub tim grob is my absolute favourite Thai dessert . It must have fresh coconut strips and jackfruit with ice chips.
Wow so many tips and info in your cooking.every inch of awesome step by step.thank you dear so much❤️❤️❤️
I've been eating the non-coconut milk version all my life.
Substitute sugar syrup and coconut milk using red rose syrup with shaved ice. It's amaaaazing too!
*To all health guru out there, add some chia seeds*
The Chia seeds is SUCH a great idea !!!
That's looks yummy refreshing dessert specially this summer.Very good to try thanks!
That’s my number 1 favorite dessert . Thank you.
Thanks for sharing! I miss this dessert. Used to get it at a stall on the edge of Chatuchak Market facing Queen Sirikit Park in Bangkok. So refreshing in the hot season!
You are AMAZING!!! Thank you for teaching and taking time to go through each step carefully!! Love learning from you 😍😍😍
Yes dear, they are available in Asean country. We (the indonesian) named it es merah delima (red pomegranate). But we dont use water chestnut though, we use jicama (in singapore and malaysia known as sengkuang) diced, then added with red coloring and then coated with tapioca flour. The soup we are using is similar to what you do. How amazing is that? ♥️♥️♥️♥️
❤❤❤
We have the same dessert in Indonesia, called Es Merah Delima translated as Red Pomegrante Ice. But we use Jicama instead of Chestnut, and for the coconut milk subtitute it with sweet condensed milk
woah, i only eat jicama with salt and vinegar. didn't know people made it into dessert!
Can’t wait to make this! I’ve been waiting for this recipe from you ever since the preview on Instagram. It is by far my favorite dessert I’ve encountered here in Singapore. I usually have it at a Thai restaurant, but I don’t think they use pandan syrup in theirs.
This is soooo good. I love it so much
I’ve never heard of this before but I can’t wait to make it! :)
just try it that will be heavenly
I LOVE Tub Tim Grob!
I made this dessert and i will tell you guys, it is delicious and unique. Can’t wait to serve it with my friends :)
Love watching you ❤️ everything explained clearly 🥰🥰🥰 I definitely will follow your simple easy way. I followed different one before took so long so messy and didn't turn up good @all. This is so perfect glad I found your video and it will go with my cendul. I make my own cendul in Australia also when I go back in Malaysia it's requested every 2nd day 😋😋😋 Thank you 🙏🙏🙏
I tried these (also served with jackfruit) in Bangkok Chinatown just a couple of weeks ago and I'm obsessed! I can't find any good ones in the Thai restos here in Manila so I'll have to make my own. :)
Idg how you are not at 1M yet. Great personality and intelligent explanation
This is probably one of my favorite Thai desserts. It's a bitch to make from scratch though 'cause there's so many parts going into it (especially if you use fresh coconut, jackfruit and water chestnuts. It's quite tedious to have to cut them into pieces and everything.) In Thailand my mom uses Hale's Blue Boy red syrup to soak the water chestnuts which makes them smell amazing. I think you can also soak the water chestnuts in a variety of colors and smells to mix it up. Never tried it myself but I imagine strawberry and pineapple flavor would taste amazing.
This sounds so yummy! I’m not super experienced with tapioca so thank you for the tips!!!
Your thai dessert recipe in this video i love it so much... Now i know more about what i dont know... Thx U so much for all information that U give in this video... I really love to make thai dessert but not have knowledge about it sometimes... Thx U again sis.. 😘😘
That looks so yummy! I remember eating those desert back home. 👌👌👌
In Vietnam we have a version of this . We called it “Che Thai” which means Thai dessert.
Mango sticky rice is my fav thai dessert.
Paired with coconut ice cream
Good video, good food, nice recipes, thanks for sharing to us such an awesome taste and yummy 😋.
There’s another version of this where there’s also the addition of palm jelly, as well as strips of green pandan flavored agar jelly. I’ve also seen a version where they’ll use whole milk or half and have instead of coconut milk.
Oh, this is one of the most well-known Thai desserts in Singapore :) Order it every time...
So good!!! Thank you for sharing this!!!
Pai? I soak cubed Jicama in Cherry Kool-Aid liquid, then drain and coat in tapioca then boil. Its my American twist on it.
The red rubies would be so good in bubble teas tho… y hasn’t anyone done it idek 😭 bouncy and crunchy texture like whaaaaz
You can freeze them in the liquid (water just so they don't stick). Just let them defrost and drain the water and pour boiling water over them to restore the texture. The texture is exactly the same as when you froze them. Works also with bubbly tea pearls.
I can't wait to try this! I would love to see you make khanom chan, it's one of my favorites!
Hi, can I use Pandan extract
Yep!
Wow! This is my favorite thai dessert! Like it so much!
What if I don’t have access to pandan leaves: what could I replace it with? Vanilla extract?
Hi Adam here - and I think you're going to have to ask her that one directly as she doesn't see the comments on here once the post is more than a few days old. You can check out options to get hold of her here hot-thai-kitchen.com/contact . Otherwise this might be of help for subs? hot-thai-kitchen.com/thai-ingredients/ Cheers!
We get fresh jackfruit in S. California. I was curious once. Went to my local 99 Ranch Market (chinese super market). Picked up a whole one. They're so big. Took me like an hour or two to break it down. I ended up eating like a quarter of it in the process. It is not even comparable to canned. However, the western pallette may not adjust to it well. Many people I know don't like it.
I’m an American who grew up in Manila when I was little, came to the U.S. When I was 8y/o, now live in the PNW, and maybe it’s because I grew up with this taste of tropical fruits (there were mangoes, calamansi, coconuts, guavas, bananas and sweet camote growing in our gardens), but I love it! Every anglo I know likes jackfruit as soon as they taste it. It’s fruit, isn’t it? What could be bad?
🤗🥭🥥🍌🍠🍈💞
Can you do other desserts like chor muang?
I didn't enjoy this dessert the first time because I didn't know what it was and was surprised that it wasn't that sweet (as a dessert) but I get the appeal of it. Will try!
Question: Can I sweeten the water chestnut as they dye?
Yes you can use canned water chestnuts.It' more sweet 😊
Yummm!!! I kinda wanna add lychee , dragon fruit or Asian pear or snow fungus.
Hi. Can you do a series of Lanna recipes? I miss Northern Thai food. Thank you.
We do cooked this dessert during Muslims fasting month.. I learn from my 🧓.. I thought that u it is because kelantanese we share few culture with Thai @siamese
รอยยิ้มของเธอทำให้เรามีความสุข😀😀
Hi pailin, I've tried cooking this dessert before and the red dye from the ruby ends up staining the coconut milk when serving. This causes the coconut milk to turn pink in the end. Any tips on how to avoid that? Many thanks. Love your recipes!
Hmm that’s never happened to me so not sure why that happened to you. Maybe it’s the kind of colour you used? Try switching to a different kind of colour.
If your food colour is fat soluble that might be the reason. I'd try soaking them in (coconut) milk for a few minutes instead of water.
That looks really yummy i might add bubble pearls to mine
😋
@@johihi1029 hi😆
@@gozu9455 Hi! ☺😂 How are you?
@@johihi1029 im doing well 🥰 how are you
you can use jicama instead of water chestnuts. Cheaper, easier to find, also healthier since its from the USA.
"healthier since its from the USA"
That is literally the most retarded thing I have ever read. Good job!
ขอบคุณ ค่ะ
This is one of my favorite Thai desserts. Seems fairly easy to make too! 🤗
Pretty chef makes pretty desserts
Hi! Pai, thanks for your recipe and especially for being this amazing communicator whom is a pleasure to watch. Regarding the pomegranate variant recipe shoud one just use plain pomegranate specks in place of the coloured chestnuts bits ? Is that it?
I could be wrong, but I don’t think so- I think it’s only named that because the red bits are supposed to *look like* pomegranate rubies. The version called Pomegranate actually uses jicama (sinkamas).
Hi pailin...i love your step 0f c0oking...its not easy to found water chesnut in indonesia...during my holiday in hk...i always enjoy thai food n dessert.gbu
Wow very interesting,do u leave the rubies and the syrupy overnight?
YESS!!! I've been waiting for this
Happy New Year Pailin ❤️❤️❤️❤️
Those cans are the best brand to buy at asian markets. It’s almost like Che Thai.
Can you use dried jasmine flowers to make jasmine water?
My son doesn't like the Pandan flavoring what can I use to substitute? Please advise thank you 🙏
Can we store the coated rubies in fridge and boil when required
This looks interesting. I have never had water chestnuts in a dessert before. Will it have a strong flavor of water chestnuts???
No. the raw water chestnut doesnt have much of a flavor
@@yunniekal thanks for the clarification!
Can you make a decent jasmine water with dried flowers? It's easy enough to get those online; my wife and I keep a stock of them on-hand for tea purposes, anyway.
look yummy
Hi, where I stay, I only have access to boiled water chestnuts. Can I replace fresh ones with these?
Can you precut water chestnuts or must they also be cut on the day itself?
can i use pandan extract if i don't have the natural leaf?
Pailin, how about using beet(root) juice to color the water chestnuts? I know that food dyes are made from "edible substances", but I would rather use ingredients of my choice that, I know, are *totally* natural. I have been enjoying your videos for some time now 👍👏❤️. I wish you, Adam (more of the camera-shy one 😂 on videos, please!), and child a very happy and safe New Year🥂.
Alan von Au***** she did mention that you can use beetroot juice
@@kristielim3294, I must have missed that. Thank you for pointing it out!
@pailin can we use ice apple for this dessert if we cannot find water chestnuts ? any alternative to water chestnut ?
Hi! FYI if you want to ask her directly rather than put it out to the community (see her note above on comments) you can use one of the links above under "Show more" and then "Connect with me". Cheers! Adam
Omg, you are the best! Thank you .thank u
How interesting is that...I went to my favorite Thai cafe in town yesterday and saw this dessert on their menu as a new dessert and I ordered it, it was good but they put so much crushed ice underneath which made the whole dish too cold for me (I’m based in Sydney btw). And I went back home at night and saw Pai had posted this video on Instagram. Then I was pretty sure that this dish must mean something in Thailand! A late merry Christmas to you Pai and your family, and an early happy new year too!
What restaurant did you go to? I'm in Sydney too and would love to try it!
Jaimee Dowsett I went to boon cafe on Pitt st. Not sure if they still serve it or not
Can I pre-make the water chestnut- tapioca balls and keep them in the freezer to be used another day ?
Can you do a recipe on Luk Chup? Or at least the mung bean paste?
Fantastic as always.
Cambodian called it Same as Thai. Tun Tim mean both rubies and pomegranate in Khmer
It's my favorite dessert! That look so yummy.🍒
อยากทราบว่า แห้ว ของประเทศอื่นมีหรือเปล่าวคะ
I’m surprised you didn’t use blue dye to make “Pailin Grob” 555
Benjamin Cefkin lmaooo you just made my mind implode
Genius comment...fyi Pailin in Thai means Blue Sapphire...
These rubies can use as Ice cream topping also. Esp, on milk or coconut flavor.
Suggest you do special episode of the Thai refreshing (cold) dessert guide when you back in Thailand.
Actually, may be just go เซ็งซิมอี้ or cold dessert shop in food court and explain everything 555+.
@Pailin could you use jasmine tea as a substitute for the jasmin water?
I think the tea flavour would be too much
If adding that many ice cubes, does it dilute the sweetness of the syrup?
Hi! ... and yes though that has been accounted for. Cheers! Adam