Serves 6 people
3 cups coconut milk
4 pandan leaves (knotted)
1 cup white sugar
½ cup water
150 g tapioca flour
1.5 cups water chestnuts (peeled)
20 drops red food coloring (mix with 2 tbsp water)
2 cups water
200 g ripe jackfruit (sliced)
3 cups ice cubes
1.5 L water
1 lime (quartered)
seed from 1 pomegranate
juice from 1 pomegranate

Recipe Courtesy of
Asian Food Network

Red Ruby with Jackfruit in Coconut Milk

The whole dessert is a cocktail of shaken sweet fruits, assembled like jewels in a glass. You have glowing red chestnut gummies, fresh floral jackfruit, juicy bursts of pomegranate and sweet creamy coconut milk ribboning through the glass. For a trace of zesty sourness, hook a lime to the mouth of the glass and serve straight from the fridge to get a lovely chilled effect.

Difficulty: Easy

Preparation: 20 min
Cook: 20 min
Clean up: 15 min

Steps: 2 steps
15 Ingredients

Difficulty: Easy
Steps: 2 steps
15 Ingredients

Preparation: 20 min
Cook: 20 min
Clean up: 15 min

Instructions

Prepare coconut milk mixture
- In a saucepan, pour coconut milk, pandan and sugar and ½ cup water to simmer until just hot. Take it off the heat, pour mixture into a jug and set aside to cool.

Make water chestnut jellies
- Next, cut the water chestnuts into small cubes. Toss them into a mixing bowl and pour in the food colouring mixture till nice and red.
- Use a sieve to drain the colouring from the chestnut cubes. Set chestnut aside.
- Using a large ziplock bag, pour in tapioca flour and chestnut cubes. Shake the bag vigorously, making sure each chestnut is evenly coated with flour.
- Empty the bag into a sieve to shake off the excess flour from chestnuts.
- Prepare a large bowl with an ice water bath.
- Bring the 2 cups of water to boil in a saucepan, then cook the water chestnut in batches for a minute each, then remove and plungethem immediately into an icebath.
- Strain the water chestnut jewels into a bowl and set aside for assembly.

Add crushed ice
- To make the crushed ice, pour ice cubes into your blender and use to Pulse mode to finely crush the ice.

Assemble
- To assemble, first spoon a tablespoon of ruby red chestnuts at the bottom of the serving glass, followed by jackfruit, coconut milk, another layer of chestnuts and pomegranate fruits. Spoon heavy scoops of ice, followed by a garnish of jackfruit, pomegranate fruits and drizzle with pomegranate juice.

Plate and Serve!

Hook a lime to the mouth of the glass. Serve cold!

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Name: Red Ruby with Jackfruit in Coconut Milk
Prep time: P0Y0M0D0H20M0S
Cook time: P0Y0M0D0H20M0S
Total time: P0Y0M0D0H40M0S
Yield: Serves 6 people
Cuisine: Asian
Ingredients: 3 cups coconut milk; 4 pandan leaves (knotted); 1 cup white sugar; ½ cup water; 150 g tapioca flour; 1.5 cups water chestnuts (peeled); 20 drops red food coloring (mix with 2 tbsp water); 2 cups water; 200 g ripe jackfruit (sliced); 3 cups ice cubes; 1.5 L water; 1 lime (quartered); seed from 1 pomegranate; juice from 1 pomegranate