Lillie Giang


2 – 4 people


  • 2 tbsp water
  • 1 cup red syrup
  • 1 cup Valcom Water Chestnut Whole (cut into small, evenly, bite-sized pieces)
  • 1 cup tapioca flour
  • ½ cup water
  • ½ cup sugar
  • 1 cup TCC Premium Coconut Milk
  • crushed ice
  • a pinch of salt


  • jackfruit (sliced)


  • Add 1 cup of red syrup into a bowl with water chestnuts, mixing well to ensure each cube of water chestnuts are coated with colouring. Allow to sit for a while until they are evenly coloured.
  • Stir in half the tapioca flour and combine well until each piece of water chestnut is well coated.Scoop them out and place coated water chestnuts into a colander and lightly shake off excess flour.
  • Bring a pot of water to a boil. Carefully ladle in coated water chestnuts and cook for 1 min. Remove them once they float to the surface and transfer them to a bowl of cold, iced water.
  • In a small saucepan, pour in water, sugar and coconut milk and heat through over medium flame until sugar dissolves. Add a pinch of salt into the mixture. Remove from heat and allow the syrup to cool down.
  • To serve, pour some syrup into a serving cup or bowl. Add crushed ice and cooked water chestnuts.

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