Ingredients

  • 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

Red Ruby with Jackfruit in Coconut Milk
Recipe Courtesy of
Asian Food Network

Red Ruby with Jackfruit in Coconut Milk

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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.
  • Easy
  • 20 min
  • 20 min
  • 15 min
  • 2 steps
  • 15 Ingredients
  • Easy
  • 2 steps
  • 15 Ingredients
  • 20 min
  • 20 min
  • 15 min

Instructions

  1. 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.


  2. 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.


  3. Add crushed ice

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


  4. 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!

Plate and Serve!
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    Ingredients
    • 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

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