Thai Red Rubies in Sweet Coconut Milk over Ice

What you need

• 200 g (7 oz) water chestnuts, canned, drained and rinsed, or fresh and peeled; peeled jicama also works
• red food coloring, about 20 drops, to taste
• 2 tbsp water, to dilute the coloring
• 150 g (1 1/4 cups) tapioca starch
• 100 g (1/2 cup) sugar
• 120 ml (1/2 cup) water, for the syrup
• 1 leaf pandan leaf, optional, bruised and tied in a knot
• 240 ml (1 cup) coconut milk, full fat
• crushed ice, for serving

Method

Restated from the original video

1. 1

   Cut the water chestnuts into cubes about 6 mm (1/4 in) wide and pat them dry.

2. 2

   Stir the food coloring into 2 tbsp water in a bowl. Add the cubes and toss, then leave them for 10 min until evenly red. Drain off any liquid.

3. 3

   Put the tapioca starch in a wide bowl, add the cubes and toss until each one is well coated. Shake them in a sieve to remove loose starch.

4. 4

   For a chewier jacket, spritz the cubes lightly with water, toss them in the starch again and sieve once more.

5. 5

   Bring a large pot of water to a boil and set a bowl of ice water beside it.

6. 6

   Boil the cubes in two batches, about 1 min per batch, until they float and turn translucent.

7. 7

   Move them with a slotted spoon into the ice water. Look for white spots of raw starch and drop any spotted pieces back into the boiling water for another minute.

8. 8

   For the sweet base, heat the sugar, 120 ml water and the pandan in a small pan, stirring, until the sugar dissolves, 3-4 min. Let it cool to room temperature.

9. 9

   Discard the pandan and stir in the coconut milk. Chill the sweet coconut milk if you want it colder.

10. 10

    Drain the rubies. Fill 4 bowls with ice, add the rubies and pour over the sweet coconut milk. Serve immediately.

Imported from rachelcooksthai.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.