Dessert for Breakfast

So, here's the picture of my Tab Tim Grob. I made sure you could see the "rubies." I used a half-cooked beet to give them color since I'm not big on the food coloring. I will describe it as: nutty, chewy, sweet, cold, creamy, refreshing, and fragrant. Here's the recipe:

Ingredients:

Fresh Water Chestnuts (peeled and diced into ¼" pieces)

Beet, Pomegranate Juice, or Red Food Coloring

Simple Sugar Syrup (can be infused with Jasmine Flowers)

Tapioca Starch Powder

Coconut Cream

Ice


Directions:

1. Cut the beet into slices and boil with water for 5 minutes. Soak the diced Chestnuts in the beet water (or pomegranate juice) until they they take on the color. Approximately, 1 hour. If you are using food coloring, add a couple drops to diced chestnuts and stir.
   
2. While waiting, you can make your sugar syrup by cooking 1 cup of sugar with 1 cup of water.
   
3. Drain chestnuts and put into large bowl. Cover with the tapioca powder and toss to coat. Make sure they are not sticking together and have a nice coating all around.
   
4. Use a strainer and sift out the extra powder from the chestnuts.
   
5. Bring a large pot of water to the boil. Prepare an ice bath.
   
6. Boil coated chestnuts until they float to the surface. Remove from the water and plunge into the ice bath. Let cool completely.
   
7. To serve, spoon rubies into a bowl with some ice. Add some syrup and coconut cream and enjoy!
   
   
   

Note: Can be served with slices of banana or other fruits. I've seen a version with Jackfruit, but I can imagine mangoes would be good.