Ingredients:

• 1 cup Water Chestnuts, diced into small squares
• 1 ½ cups Tapioca flour
• 1/3 cup Arrow Root flour
• 2-3 drops of Red food coloring
• 1-2 drops Jasmine flavor (optional)
• 1 cup of Fresh Coconut Milk
• 1 cup Sugar
• 1/2 cup Water (for making sugar syrup)
• 5 cups Water (For Cooking the Water Chestnut)
• 3/4 cup crushed Ice
• 3 Pandan Leaves (screw pine leaves)
• 1 whole roasted Young Coconut

Method:

Making the sugar syrup, mix sugar, water and pandan leaves, bring to boil over a medium heat for about 15 minutes, or until the sugar become completely dissolves and syrupy thickness. Remove from the heat and set aside to cool.

Place the diced water chestnut into a bowl with water and add a few drops of red food coloring, let the water chestnut soak in the food coloring water for about 10 minutes. Remove and drain well.

Roll the red diced water chestnut into the tapioca flour and arrow root flour until coated on all sides, then place in a sieve and shake off any excess tapioca flour. Set aside.

Bring a pot of water to a boil. In small batches, add the coated water chestnut into the pot, stirring gently to separate, and simmer for 2-3 minutes or until they float to the surface. Remove with a slotted spoon or wire mesh and plunge into cold water for about 2 minutes. Drain and set aside. Continue until all the water chestnut are cooked.

To serve, place some crushed ice in a dessert serving bowl and top with 3 tablespoons of the water chestnut rubies, add 3 tablespoons of syrup, and add 2 tablespoons of fresh coconut cream on top.