Directions

To Prep

1. Peel and cut the water chestnuts in to small, bite-sized pieces.
2. Add enough water just to cover the chestnuts.
3. Drop in around 15 drops of red food colouring, or depending on how red you would like to red rubies to be. Stir, and allow to sit for 10-15 mins.
4. Drain the water chestnuts and place them in a bowl.
5. Spoon in about 1/4 cup of tapioca flour, and toss until all the chestnuts are well coated.
6. Continue this process a couple more times. For a thin coating, this will require about 3/4 cup tapioca flour, and for a thicker coating, use about 1 cup tapioca flour to fully coat the chestnuts.
7. Remove from the bowl and shake off the extra flour using a sieve.

To Cook

1. Bring a large pot of water to boil and carefully place the water chestnuts into the pot to cook for roughly 2-3 min.
2. Once cooked, strain off into a large bowl of cold or ice water. Once cooled, drain out red rubies for serving.
3. In another small saucepan, combine the coconut milk syrup ingredients and heat through until all of the sugar has dissolved.
4. Once the sugar has dissolved, take off the heat and allow to cool down before serving.
5. To serve the dessert, pour some of the coconut syrup into a bowl before placing some of the drained red rubies and crushed ice. Optionally, add slices of jackfruit and coconut flesh to serve.