Thai Red Rubies

Combine 1 cup water and 1 cup sugar in a saucepan, then bring to a boil over medium-high heat, stirring until the sugar dissolves completely.

Add the red food coloring (3 drops) to the syrup and stir until the color is evenly distributed and a vibrant red.

Drain the water chestnuts and add them to the red syrup, then simmer for 5 minutes to infuse them with the color and flavor.

Remove the syrup from heat and let the water chestnuts cool in the liquid for at least 10 minutes until they turn a deep ruby red color.

Pour the tapioca flour into a shallow dish or plate, then drain the water chestnuts from the syrup (reserving the syrup) and coat them lightly in the tapioca flour to prevent sticking.

Bring a pot of water to a boil, then carefully drop the tapioca-coated water chestnuts into the boiling water in batches.

Cook the water chestnuts until they float to the surface, then continue cooking for 2 more minutes until they are translucent and have a glossy appearance.

Remove the cooked water chestnuts from the boiling water with a slotted spoon and transfer them to a bowl of cold water to stop the cooking process.

Heat the 2½ cups coconut milk in a separate saucepan over medium heat, stirring occasionally to prevent scorching.

Add the rose essence or jasmine essence (1 unit) to the warm coconut milk and stir well to distribute the floral flavor throughout.

Divide the cooked ruby water chestnuts evenly among four serving bowls, then ladle the warm coconut milk over them.

Serve immediately while the coconut milk is warm, allowing the aromatic essence to complement the chewy texture of the rubies.