These little ‘jewels’ are made from salad radishes and are crunchy in the centre like pomegranate seeds. You can also use apple if you prefer, but for true authenticity use water chestnuts, which you can buy in a tin from Asian grocers. In the above photograph only the jewels are shown, the syrup and coconut milk weren’t added so you can see the sparkle of the jewels.

Ingredients
100 gms Cassava Starch
50 gms Radish, Apple or Water Chestnuts
100 ml Coconut Milk
1/4 Teaspoon Salt
200 ml Water
200 gms Sugar
200 gms Crushed Ice
Beetroot Water (For Colouring)

Preparation
1. Chop the radish into small squares and soak in beetroot water (the water fresh beetroot is packed in) for 3-4 hours to colour the radish pieces. If you do not have beetroot water, you can use a red food colouring instead.
2. Drain the radish pieces and add them to the cassava starch.
3. Boil water and add the radish pieces to the boiling water. They will swell and cook, it’s normal to leave a little uncooked centre pieces to give the crunch. Then drop them into cool water.
4. Boil 200 ml water with the sugar until the sugar is dissolved and leave it to cool, to from a syrup.
5. Into a separate pan, put coconut milk, and add the salt. Boil for 1/2 minutes and leave it to cool.
6. To serve, place some of the radish jewels into a serving bowl, add some of the coconut milk, some syrup to make it as sweet as you prefer, and some crushed ice