Rubies in Coconut Milk Dessert 宝石椰浆甜品
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: Thai
Serves: 4
  • 12-15 pcs of water chestnuts, cut into small pieces
  • 300ml water
  • 450g coconut milk
  • 3 tbsp rock sugar
  • 8 tbsp tapioca starch
  • some pandan leaves
  • some red colouring
  • some green colouring (optional)
  1. Mix some colouring into the water chestnuts and add enough water so that it covers all the water chestnuts.Set aside for at least 30 minutes before draining away the water.
  2. Coat the coloured water chestnuts with the tapioca starch all over. If you prefer bigger rubies, spray a layer of water over the coated water chestnuts and coat them with tapioca starch a 2nd time.
  3. Shake off the excess tapioca starch with a strainer.
  4. Boil a pot of water and add in the coated water chestnuts. Stir continuously to ensure that the water chestnuts do not stick to each other when the tapioca starch is cooked.
  5. When the water chestnuts have floated onto the surface of the water, remove them from the water.
  6. Try to spread out the water chestnuts on a wide surface tray after they are cooked to prevent them from sticking to each other.
  7. Heat up 300ml of water with 450g of coconut milk and rock sugar together with some pandan leaves.
  8. When all the rock sugar has melted and coconut milk has started to boil, off the heat immediately. Add in the coloured water chestnuts and serve with crushed ice.
Recipe by Eat What Tonight at