Red Ruby Dessert

1. Peel water chestnut and cut into small cubes, rinse off starch and drain.
2. Wash Pandan leaves and drain.
3. Coat chestnuts with red food colouring and rose syrup. Drain.
4. Put chestnut into plastic bag with tapioca flour inside.
5. Seal bag tightly and shake to coat chestnut with flour.
6. Remove and sift out excess flour with a sieve.
7. Put sugar syrup ingredients into the pan and cook till sugar dissolve. Set aside to cool
8. Fill pan with 3/4 water, bring to boil.
9. Add chestnuts to pan and boil till there’s no trace of flour.
10. Scoop chestnuts out and rinse with cold water and soak them with sugar syrup.
11. Add coconut milk with water and salt in pan. Stir and cook for 3 mins. Dish out and leave to cool.
12. Prepare 1/2 bowl of shaved ice or ice cubes, add chestnut w sugar syrup and coconut milk as much as u like.