- Сoconut milk - 80 g
- Beetroot juice - 100 ml
- Sugar - 60 g
- Tapioca flour - 150 g
- Water - 1/4 cup
- Water chestnuts - 400 g
- Jackfruits - 400 g
Step 1. Cut waterchestnut in dices and soak them into beetroot juice. Once waterchestnut turns red strain them.
Step 2. Drain of any excess juice after that coat them with tapioca flour. Using a strainer make sure extra flour have been remove.
Step 3. In a hot boiling water drop the coated red rubies into the water. Once the red rubies are cooked it will float and turn very red.
Step 4. Using a strainer again remove the rubies from the boiling water and soak it into ice cold water. Once cool down strain off the water and serve it with coconut milk and jackfruits.