Red Rubies Dessert (Tub Tim Grob)

Make the Red Rubies

1. Completely drain the water chestnuts from the can. Cut the water chestnuts into small cubes, about ¼ inch. Place it into a medium bowl and stir in 3 drops of red food dye. Toss until all the pieces are evenly coated.
2. Add tapioca starch and stir to coat evenly. Remove any excess tapioca starch by using a fine mesh colander to sift.
3. In a small pot, bring 2-3 inches of water to a boil over medium-high heat. Add the chestnuts in and give it a quick swirl to avoid them clumping together. Cook for 2-3 minutes or until it floats to the top.
4. Once it is done cooking, use a slotted spoon to scoop it out and place it directly into a bowl of ice water. Give it a good stir. Let it cool in the ice bath for at least 10 minutes to prevent sticking.

Make the Coconut Sauce

1. In a small pot on medium low heat, bring the coconut milk, pandan leaf, and salt to a boil. Lower the heat if needed and let it slowly simmer for 4-5 minutes until the salt is dissolved. Place the coconut mixture in a bowl and put it in the fridge to let it cool.

Make the Sugar Syrup

1. In a small pot, add water, sugar, and pandan leaves. Turn the heat to medium and bring the water to a boil. Let it simmer for 4-5 minutes, stirring occasionally, until the sugar is dissolved and the pandan flavor is extracted into the water.
2. Discard the pandan leaves. Place the sugar water into a bowl and place it in the fridge to let it cool.

Assemble and Serve

1. Once the ingredients are cooled, gently separate the red rubies, if needed. Assemble the dessert in elegant serving bowls or glasses, layering a generous portion of the water chestnut rubies, sliced jackfruit, and a layer of crushed ice. Gently pour the chilled, sweetened coconut milk over the rubies and drizzle a bit of sweetened syrup over the dessert.
2. Serve immediately and enjoy!