Red Rubies
Crunchy water chestnuts coated in crimson tapioca, served in chilled sweetened coconut milk over ice. Refreshing and visually stunning.
8 ingredients
6 steps
Ingredients
- 1200g water chestnuts (canned, drained and diced small)
- 21/2 cup tapioca starch
- 3red food colouring
- 41 can coconut milk
- 53 tbsp sugar
- 61/2 tsp salt
- 7crushed ice to serve
- 8jasmine syrup (optional)
Instructions
- 1Dice water chestnuts into small cubes. Toss in a little red food colouring.
- 2Coat each piece in tapioca starch, shaking off excess.
- 3Boil in water until they float and become translucent — about 2 minutes. Drain and rinse under cold water.
- 4Heat coconut milk gently with sugar and salt. Cool completely.
- 5Fill a glass with crushed ice, add red rubies, pour coconut milk over.
- 6Drizzle jasmine syrup for extra fragrance if desired.