Cut Chinese water chestnuts into small cubes. Mix the red food colourings with some water, soak the water chestnut in water for 15 mins, drain and coat with tapioca flour. Shake to remove excess flour.
Bring a pot of water to boil, put in the water chestnut and boil until they float to the surface. Remove from water and drop into ice cold water. Drain and set aside.
In another pot, cook sago till translucent. Drain and soak in cold water till ready to serve.
Put the sugar, water and pandan leaves in a pot and let it simmer for about 5 minutes for the pandan leaves to infuse the sugar solution
Remove the pandan leaves and add in the coconut milk
Remove from fire when it comes to a boil. Set aside to cool
Chill in the fridge until you are about to serve, combine the coconut milk mixture with red ruby and sago.
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