Wash the water chestnuts thoroughly, peel them, and boil for about 5-10 minutes. Remove and let cool.

Cut the water chestnuts into bite-sized pieces. Soak them in the red syrup until they turn a bright red color.

Drain the water chestnuts slightly, then coat them evenly with tapioca starch.

Bring a pot of water to a boil. Add the coated water chestnuts and stir gently. When the coating turns translucent and the pieces float, remove them and place in cold water.

Heat the coconut milk until just simmering. Add sugar, salt, and pandan leaves. Stir over low heat, then remove from heat and let cool.

Slice the jackfruit into thin strips for topping.

Spoon the red rubies into serving bowls, pour coconut milk over them, and top with jackfruit strips. For a refreshing touch, add crushed ice if desired.