1. Boil a pot of water.
  2. Prepare a bowl of ice bath.
  3. Peel water chestnuts and cut into small cubes. In a mixing bowl, mix red food coloring with diced chestnuts until evenly colored. Use gloves!
  4. In a separate mixing bowl, coat colored water chestnuts with tapioca flour evenly and then get rid of excess flour in a colander or strainer.
  5. Boil chestnuts in a pot until it floats and turns translucent. This will take approximately 2 minutes. Strain the chestnuts and immediately place into bowl of ice water. Give it a stir so that it doesn’t stick.
  6. Prepare coconut syrup by boiling coconut water, coconut milk, sugar, a pinch of salt and knotted pandan leaf. Once water is brought to a boil, immediately turn heat to low and leave to simmer for approximately 5 minutes.
  7. Remove syrup from the heat and allow to cool completely before serving with ice shavings, water chestnuts and strips of jackfruit in a hollow coconut shell.

recipe_step_red ruby



  • 1 cup water chestnut
  • 1 cap red coloring
  • ½ cup tapioca flour
  • 1 bowl iced water


Coconut syrup:

  • ¼ cup coconut water
  • ⅓ cup coconut milk
  • ⅓ cup sugar
  • 2 – 3 pandan leaves
  • ¼ teaspoon salt


To serve:

  • Ice shavings
  • 2 – 3 Jackfruits, cut into strips
  • Coconut shell