Thai Red Rubies

Recipe by Kim Ong
READY IN: 55mins




  • For sugar syrup ---------------.
  • Dissolve sugar in water by bringing it to a boil.
  • This takes about 1 minute.
  • Then remove and chill in the fridge.
  • For the water chestnuts -------.
  • Peel the skin from the water chestnuts.
  • Diced them into small cubes about 3 to 5 by 3 to 5mm. Mix the diced water chestnuts with red food colouring.
  • (Not too big or too small) Add the diced water chestnuts into a plastic bag of tapioca flour and shake well to cover them with flour.
  • Pour the water chestnuts from the bag into a sieve.
  • Sieve away the excess flour.
  • Boil water in a saucepan.
  • Pour the water chestnuts into the boiling water and simmer for just 2 minute.
  • Remove and drain the water chestnuts.
  • Allow it to cool in iced water.
  • For serving --------------------.
  • Combine the sugar syrup, coconut milk and rose or jasmine essence.
  • Scoop a couple of spoonfuls of the water chestnuts into each dessert serving glass bowl and fill it with coconut milk mixture.
  • Add some ice cubes into the bowl and serve immediately.