° 10-15 water chestnuts, peeled and cut into 1cm cubes
° 4 pandan leaves (screwpine), tied into a knot
° 2 litres water
° 100g sugar
° 250ml coconut milk, chilled
° 1 teaspoon red food colouring
° 4-5 tablespoons tapioca flour
1. To make syrup, add 1 litre of water, sugar and pandan leaves to a pot, bring to boil over medium heat. Remove from heat and cool before refrigerating until chilled.
2. Add red food colouring to water chestnuts and mixed evenly.
3. Put tapioca flour into a container and add dyed water chestnuts. Cover the container with a lid and shake until water chestnuts are evenly coated with flour. Shake off any excess flour.
4. Bring 1 litre of water to boil. Add in dyed water chestnuts and return to boil.
5. Remove water chestnuts with a slotted spoon as soon as they float to the surface. Rinse water chestnuts with tap and transfer to a bowl of ice water.
6. To serve, spoon water chestnuts (red rubies) into each individual glass with 250ml of syrup with 60ml of chilled coconut milk. Add ice if desired.
1. Cooked red rubies can be soaked in a sugar solution to make it taste sweet, if desired.
2. Coconut milk, salt can be added to syrup, return to boil and remove from heat to cool.