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Friday, April 02, 2010

Red Ruby!

What’s your favourite dessert to order when you’re at a hawker centre or food court?

As much as i love ice kachang and bobo chacha, my favourite of favourite is RED RUBY!

and after nearly 3 years here.. and not eating red ruby when i return to Singapore in between, only during the very last return.

and that brought my love flooding. i decided i was going to find out how to make it myself!

and so i have.

The color is definitely not as intense and red as the ones you usually eat. This is because they use red colouring and i don’t really want to use colouring in my food. so i’ve replaced it with one of my favourite flavours – Rose Syrup!

It is really quite simple to make as well.


1 small can of water chestnuts (no fresh ones here)
Tapioca Flour
1 cup sugar
1 cup water
Rose Syrup


Cut the water chestnuts into small little pieces, not too big not too small.

‘Marinate’ the diced water chestnuts in an appropriate amount of rose syrup. not too much.

Boil a pot of water.

In a small pot, combine the 1 cup sugar and 1 cup water and simmer it to dissolve it and form a sugar syrup. be careful to not leave it alone. keep stirring till the sugar dissolves and take it off the heat.

After some time, in a plastic bag, empty the water chestnuts into it. careful to not bring too much liquid into the bag.

Scoop spoonfuls of tapioca flour into the bag, coating the water chestnuts liberally.

It should like something like this:

You might need to get your hands dirty – the bits of chestnuts have a tendency to stick together and form a big lump.. so break them up by rubbing them between your fingertips. Add tapioca flour if you deem necessary.

When you’re done, hopefully the water will be boiling, as in my case.

Throw in the coated water chestnuts and stir immediately.

They will definitely stick together – some at least.

So, i placed the heat at its lowest. using 2 spoons, i scoop up a ball and ‘untangle’ it using another spoon. takes time. but necessary i think.

They are ‘cooked’ when they float. Drain and put into a big bowl. Pour the sugar syrup into it as well. I added more rose syrup for good measure.

Stir well and the pieces should be nice and not stick to one another.

Place in the fridge and cool.

I dun have crushed ice. So i just place some ice cubes, coconut milk/cream, the sugar syrup (which is now pink) and as much red rubies as i like.

and i love love love it!

Before this. i had dinner obviously.

A classic and simple favourite of mine. especially with the Parmesan i bought from EQ Farmer’s Market last saturday!

Spaghetti with an abundance of Garlic and Chilli Flakes, cooked in olive oil and bacon for good luck. and sprinkled with freshly grated parmesan. Heaven couldn’t be nearer. =)

After dinner, i had a little craft project.

Made 3 pairs of button clip ons, 1 button pendant and converted a beautiful purple dangle earring.

Just waiting for the glue to dry.


Next week is mid-semester break. and i’m very happy and very glad.

I hope you are too!

Pyrmont Growers’ Market! Here i come!

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