Happy Holidays everyone!
Today, I’ll be showing you how to make these beautiful water chestnut rubies! These are probably one of my favorite toppings to put in Naab Vaam (A coconut and tapioca dessert). These are commonly eaten in a coconut syrup base and is well known all over Southeast Asia. Today, I’ll be showing you all how to make a ube flavor chestnut ruby as well as a beetroot juice colored chestnut ruby. They are crunchy on the inside, chewy on the outside and just super fun to eat. It’s super easy to make so give it a try and be creative with the colors. 🙂 Happy Cooking!
Water Chestnuts
Cut into cubes
Color with ube extract and beetroot juice
Coat with tapioca starch 2-3 times
Boil 
Cool in cold water
SERVE! It’s so beautiful!!
UBE 
Serve with coconut syrup
YUM!!
Enjoy!
Ingredients
- 1 (13 or 14 oz) canned water chestnut cut into tiny cubes
- 1 bag tapioca starch or flour
- 1 beetroot grated with 1 cup warm water
- 1/2- 1 tsp ube flavor or extract with 1 cup water
Instructions
1) Drain and wash the canned chestnut. Then cut into small cubes. Color the chestnut with your choice of color. Let it sit in the colored water for a good 30 minutes to 40 minutes. Once the chestnuts are stained well with the colors, strain the chestnut well. Transfer the chestnuts into a plastic bag.
2) In each bag add in 1/2 cup tapioca starch. Close the bag, shake well, making sure all the chestnuts are coated with starch. Once they are well coated, allow the chestnuts to sit for a good 15 minutes to allow the moister absorb the tapioca starch. After 15 minutes, add in another 1/2 cups of tapioca starch to each bag. Shake well making sure all chestnuts are not stuck to each other. Let it sit AGAIN for another 15 minutes (total of 30 minutes so far). After that 15 minutes is up, add in 1/4 cup of tapioca starch and shake well. Let it sit for 2-3 minutes and then strain the coated chestnut to get rid of the excess tapioca starch. Set aside.
3) Boil a pot of water. Once the water has boiled, add in the coated chestnuts. Stir so the chestnuts don't stick to each other. Let it come to a boil and cook for a good 5-8 minutes or until translucent. Turn off heat and transfer the chestnut rubies into cold water. Rinse with cold water 2 times to get rid of excess starch before serving. Serve with coconut syrup and other toppings of your choice.
-CHawjCreations
Notes
You can make one color only! Be sure to add enough tapioca starch to coat all the colored chestnuts. Do multiple coating to ensure a beautiful rounded and secure chestnut ruby.
1 comment
Hi can I know where to buy the red Ruby?Per package de.i want it myself.Thanks