1 packet coconut milk or cream (add a good pinch of salt to this)
For the sugar syrup
1/2 cup water
1/2 cup sugar
Pandan leaves (screw-pine leaves)
For the red ruby
10 water chestnuts, peeled and diced into pea sized chunks
1/2 tsp red food coloring
4 tbsp tapioca flour
Instructions
For the sugar syrup
Boil these 3 ingredients for about 3 to 5 minutes and refrigerate.
For the red ruby
Toss diced water chestnuts with red food coloring until evenly coated.
Throw in the colored water chestnuts into a plastic bag of tapioca flour and shake well to coat.
Pour out the contents into a sieve and shake off excess flour.
Put floured chestnuts into a pot of boiling water. Boil for about 2 mins, or until the flour turns translucent and the vibrant color of the water chestnuts shine through.
Remove and drain the water chestnuts. Toss into a bowl of ice-cold water.
To serve
Scoop Red Rubies into a glass with some ice cubes/shaved ice.