Thai Red Rubies

Cut each water chestnut into four pieces; this ensures large, satisfying bites.

Divide the water chestnuts into separate portions, then toss each portion with your chosen food coloring.

One color at a time, evenly coat the colored water chestnuts with tapioca starch. Toss them back and forth well to ensure the starch adheres well and forms a robust coating. This step is crucial for preventing the coating from coming off during boiling. Afterward, sift the coated pieces through a strainer to remove any excess starch, then set them aside.

Bring water to a boil in a pot. Once the water is boiling, add the coated water chestnuts, cooking one color at a time to help preserve their vibrant hues. When you first add them, refrain from stirring, as this could cause the starch coating to detach.

The red rubies are done when they float to the surface and their coating appears translucent. Using a slotted spoon, immediately transfer them into a bowl of ice water or water containing ice. This quick cooling process helps the coating achieve a chewy texture and prevents it from becoming mushy. Once cooled, drain them and place them in a serving bowl.

Combine granulated sugar and water in a 1:1 ratio (for instance, 1 cup of sugar to 1 cup of water), stirring until the sugar dissolves. If you have pandan leaves, tie a few together and add them to the mixture for an enhanced fragrance. Heat this mixture until the sugar fully dissolves, then bring it to a boil. Remove it from the heat and let it cool, creating a syrup for serving. To serve, spoon the red rubies into individual bowls, pour coconut milk over them, add syrup to your liking, and finish with a sprinkle of crushed ice for a truly refreshing experience.