One of the interesting highlights from our Chiangmai climbing trip yrs ago (other than the precariously perched bee hives at crazy horse crag) was probably the full day cooking class we took up. Other than the usual Thai suspects of Phad Thai, Thai fishcakes, Tom Yum soup and Chiang Mai noodles, we also learnt to make Thai Red Ruby Dessert – a sweet concoction of water chestnuts encased in chewy tapioca flour balls and dunks in rich coconut milk. Given sg’s tropical climate, this is a dessert worthy of your time in the kitchen all year round. I blended the coconut milk with ice cubes and topped it off with the “rubies” before serving. As you can see, I was very greedy and decide to quarter my chestnuts to get humongous rubies coated with a thin layer of tapioca flour – just the way I like them, crunchy!