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! 

Other Links:
GREEN PANDAN CENDOL:    • Cendol: For Naab Vaam  
NAAB VAAM RECIPE:    • Naab Vaam (CoconutTapioca Dessert)  
WHERE CAN YOU GET UBE FLAVOR? Check Amazon, online stores, and your local Asian Super Market.

FULL WRITTEN RECIPE HERE:
http://chawjcreations.com/2019/12/07/...

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INGREDIENTS
CHESTNUTS
1 can chestnut cut into cubes
Food coloring of your choice
1 beetroot grated with 1 cup warm water added
1/2 tsp1 tsp ube flavor/extract to 1 cup water
1 bag of tapioca starch/flour (adding 1/2 cup at a time for 23 rounds of coating)
Coconut Syrup
2 lb 4oz palm sugar
1 cup water
2 (33.8 oz) coconut milk
1 1/2 tsp salt
2 pandan leaves
Tapioca pearls
3 quarts water
1 (16oz) bag tapioca pearls
Red and yellow food coloring
Cendol
1 (12oz) packet steamed pork rice flour cake mix (bot banh gio mix)
3 Tbsp tapioca starch
3 oz fresh pandan leaf
10 cups water (divide into 4 cups & 6 cups)
1/2 tsp salt
2 Tbsp pandan flavoring/extract

#naabvaam #chestnutruby #chawjcreations