Ingredients
some fresh water chestnuts
1 tsp red colouring
200ml coconut milk
some sugar (depending on your sweetness)
water to boil
2 pandan leaves (knot)
Method
1. Put coconut milk and pandan leaves with enough water to boil.
2. Add in sugar. Leave to cool.
3. Peel and cut water chestnuts skin. Dice and cut into cubes.
4. Add red colouring to water chestnuts and mix well.
5. Coat them with tapiocca flour.
6. Boil and cook the pieces, which will form red 'rubbies'.
7. Strain and cool the rubbies with ice.
8. Before serving, place the rubbies in a bowl, and add coconut milk.
