Cut water chestnuts into small pieces

Add food coloring. Let it sit for at least 10 mins

Open coconut milk can, empty into pot, set on low to medium. Add the pandan leaves for scent. Slowly add sugar to taste and a pinch of salt to balance out the sweetness. Let boil, turn off heat, let it cool.

Remove pandan leaves.

Go back to the water chestnuts, mix it with starch (in order to creat the clear coating).

Make sure every single piece is completely covered in starch (light coating)

Sift extra starch.

Put pot on stove, bring water to boil. Throw in the water chestnut coated in starch.

Once the chestnuts are cooked, it was rise on its own. (Make sure water is boiling hot)

Scoot out and let it rest in ice water for setting.

Once set, serve with the ice, jackfruit and the coconut sauce made from earlier!