Chestnut

Canned or fresh water chestnuts • Food coloring of your choice • Water for mixing with food coloring • tapioca starch (about 120 grams) • arrowroot starch (about 16 grams) • Simple syrup (equal parts water and sugar) • Jackfruit for garnish • Clear jelly mixture • water (500 ml) • agar powder (about 5 grams) • granulated sugar (about 100 grams) • Coconut jelly mixture •

About 10 fresh water chestnuts (steamed and ready to use) • tapioca starch (about 120-240 grams) • red syrup (about 200 ml) • jackfruit • coconut milk (about 200 grams) • pandan leaves • salt • granulated sugar

water chestnuts • Tapioca starch (high quality) • Food coloring • Boxed coconut milk (smoked or regular) • Granulated sugar • Water • Crushed ice

green apple, diced (if you have water chestnuts, you can use those instead) • butterfly pea flower tea (150 ml) • tapioca starch • dried butterfly pea flowers • hot water (450 ml) • ice cubes • half & half (180 ml) • sweetened condensed milk • vanilla extract

coconut milk (500 ml) • tapioca starch • sugar (1 kg) • Cold water for soaking the rubies (Tip: Use ice water to soak the cooked rubies so they don't stick together) • palm sugar • Food coloring • salt • Jicama or water chestnut (use your preference) • Pandan

taro, cut into 1/2-inch cubes (about 250 grams) • cooked water chestnuts, cut into thin strips (canned water chestnuts are fine) • soy sauce • granulated sugar • vegetable oil (for stir-frying) • ground black pepper • spring roll wrappers • flour paste (for sealing) • vegetable oil (for frying)

chicken breast, cut into bite-sized pieces • roasted cashew nuts • diced bell peppers (red, yellow, and green) • cooked water chestnuts • large onion, cut into pieces • green onions, cut into sections • dried chilies, cut into sections and fried • oyster sauce • soy sauce • sugar • Chinese cooking wine • tempura flour •