The rubies are homemade by tossing the water chestnuts in rice flour. The red colour is achieved by soaking it in rooibos root instead of artificial coloring. With this, I could taste the water chestnut and a solid crunch in these red rubies, coated with a thin and chewy layer of tapioca flour. A pinch of salt is added in the coconut cream soup, which balances out the milkiness.