To make the Rubies, mix the water chestnut with the cochineal / red colouring. Add the mixture into the tapioca and ensure that it’s properly covered by the tapioca. Dispose the remaining tapioca.
Cook the water until it boils, add the water chestnut and as soon as it starts to float, take it out and put it into cold water.
In another pot, add water, jelly powder, sugar, salt and MARIGOLD Evaporated Creamer. Heat it on medium heat fire, put in the jackfruit and let it cook for 2 more minutes.
Add in the jackfruit mixture into a pan that’s about 1cm high and add a few Rubies into it. Let it sit for a moment, before adding another layer of jelly mixture with Rubies. Repeat this step until the mixture and Rubies finish. Serve cold.
Top with topping cream and sprinkles.
Fruits like oranges and mangoes can be used as a replacement for jackfruit. Dice them and use as indicated in the recipe.