Crisp rubies resemble jewel-like pieces of pomegranate. The combination of ingredients may sound somewhat odd, but crisp rubies are very popular and are actually quite delicious, especially when served with ice and coconut cream.
- Yield: 6 Servings
- 10 drops of pink or red food colouring
- 8 oz (2 x 225 g) tins water chestnuts, drained and each chestnut cut into 10–12 pieces
- 6 oz (150 g) tapioca flour
- 9 oz 1 cup (250 g) sugar
- 6 fl oz ¾ cup (185 ml) coconut milk
- ¼ teaspoon salt
- crushed ice, to serve
How to Make It
- Add the food colouring to 60 ml (2 fl oz/¼ cup) water in a bowl. Add the water chestnuts and mix with a spoon. Leave for 10 minutes, or until the pieces turn pink, then drain and leave to dry.
- Put the tapioca flour in a plastic bag. Add the pink water chestnuts and shake the bag to coat well. Dust off any excess flour. Heat a saucepan of water to boiling point. Add half of the water chestnuts and cook for 1–2 minutes, or until they float to the surface. Lift out with a slotted spoon and put them in a bowl of cold water. Repeat with the remaining water chestnuts. Drain all the pieces.
- In a small saucepan, heat 250 ml (9 fl oz/1 cup) water and the sugar until the mixture boils, stirring constantly. Lower the heat to medium and simmer for 5–10 minutes, or until reduced to a thick syrup.
- Mix the coconut milk and salt in a small saucepan and cook over medium heat for 1–2 minutes, or until slightly creamy.
- Divide the water chestnuts among individual bowls and top with a few spoonfuls each of sugar syrup and creamy coconut milk. Sprinkle with ice and serve cold.