Home Appliances
Ingredients
| Red Ruby | Toppings |
| 2L Water | 350ml Coconut Cream |
| 20 Fresh Water Chestnuts | 400ml Water |
| 220g Tapioca Flour | 40g Pandan Leaves |
| 300g Medium-sized Beetroot | 300g Sugar |
| 300g Ice Cubes | 1.2kg Ice Cubes |
| 1 Teaspoon Fine Salt |
Methods for Red Ruby
1. Peel water chestnuts and cut them into cubes of about 1cm size.
2. Peel the beetroot, and cut into smaller pieces. Place the beetroot pieces into a VitaBoost High Performance Blender, and blend until smooth. Then, strain well to obtain the juice.
3. Place the water chestnut cubes into the beetroot juice and soak for about an hour.
4. Strain off the excess juice, and add the coloured water chestnut cubes to a tray of tapioca flour. Coat the cubes evenly and strain off any excess.
5. Add the red rubies to a pot of boiling water, and cook for about 3 to 4 minutes. Remove the cooked red rubies and place them into an ice bath.
Methods for Toppings
6. Split the pandan leaves into half, and tie each halves into a knot.
7. Boil water in a medium sized pot, and add sugar. Stir well so that sugar dissolves.
8. Pour the sugar syrup into a bowl and set aside to cool. When sugar syrup is cool, add one of the knots of pandan leaves.
9. In a small pot, add coconut cream, pandan leaves and fine salt. Stir well to dissolve the salt.
10. Blend ice cubes in a VitaBoost High Performance Blender, to get crushed ice.
11. Layer with red rubies, then add the sugar syrup, coconut cream and blended ice according to your preference.
12. Portion in small jars to share!
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