Ingredients

How to make it

  • to make the Rubies: Soak the diced water chestnuts in the pomegranate juice or colored water overnight., or until they are tinted rose-red. Drain well.
  • Put the tapioca flour on a sheet of was paper and cump the water chestnuts onto it. Toss lightly until each piece is coated with flour. Shake off excess flour by placeing in a sieve.
  • Bring the water with the jasmine flavoring to a boil in a heavy saucepan. Working in batches, add the water chestnuts to the boiling water and cook until the pink pieces float to the surface, about 1 minute.
  • Remove the "rubies" with a sieve or skimmer and plunge into a bowl of cold water. Drain and refrigerate.(May be prepared 1 day ahead)
  • To make the sugar syrup:
  • Combine sugar and water in a saucepan, and bring to a boil. Reduce heat and simmer for 5 minutes, until the sugar dissolves. Let cool, then add the jasmine flavoring. (may be prepared 2 days ahead)
  • Assemble just before serving:
  • Microwave the salted coconut cream for 15 seconds to smooth it out.
  • Meanwhile, place the rubies in shallow ic cream dishes or pretty dessert bowls. Sprinkle with diced bananas. Spoon 1 to 2 tablespoons syrup over each serving. Top each with a dollop of the coconut cream. Cover each serving with about 1/2 to 1 cup shaved ice. Serve immediately.

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Reviews & Comments 2

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    " It was excellent "
    karlyn255 ate it and said...
    very different
    Was this review helpful? Yes Flag
  • luisascatering 5 years ago
    I had to look this up because I had never heard of a dessert like this. Here's a visual that may help:

    http://blog.talinmarket.com/wp-content/uploads/2008/12/siamese-ruby.jpg

    Thanks for sharing such an interesting dessert!
    Was this review helpful? Yes Flag

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