Thai Red Ruby with Coconut Milk

Thai Red Ruby with Coconut Milk

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Made with these products:



500g water chestnut

400ml rose syrup

250g tapioca flour

500ml coconut milk

½ tsp salt

600ml water

250g sugar

4 pandan leaves


1. Wash and peel water chestnut and cut into small cube size

2. Place into a container and pour in the rose syrup to soak overnight

3. Drain water chestnut from syrup and roll onto tapioca flour to coat. Use a sift to sift out unwanted flour

4. Boil a pot of water. When water boils, pour in the water chestnuts and stir immediately preventing it from sticking together 

5. Boil for about 10 minutes and drain under running tap

6. Pour coconut milk and salt into a pot and allow to heat but not boil. Remove from heat and allow to cool. Chill

7. Boil water, sugar and pandan leaves until fragrant. Leave aside

8. To serve, scoop 3 tablespoon of red rubies into a bowl, add in 3 tablespoon of sugar syrup and top with 2 tablespoon of coconut milk. Add some ice cubes or shaved ice

9. This recipe makes about 6 to 8 bowls


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