Full recipe at (Xem cong thuc day du tai) http://danangcuisine.com/?p=3583<br />► GET MY COOKBOOK here: http://danangcuisine.com/cookbook/<br />► Items in my kitchen and pantry http://danangcuisine.com/store/<br /><br />Subscribe for more videos: http://goo.gl/upfRRU<br /><br />Join me on other social media<br />● Instagram: http://instagram.com/helenrecipes/<br />● Google+ https://plus.google.com/+HelenRecipes/posts<br />● Facebook: https://www.facebook.com/danangcuisine<br />● Twitter https://twitter.com/HelenRecipes<br /><br />If you recreate any of my recipes, please share a photo of your food on social media by inserting #HelenRecipes. Your food will be featured in my video someday ;)<br /><br />Ingredients<br />FOR THE JELLY<br />1 tbsp agar-agar powder<br />2 cups + 4 tbsp water<br />3-4 tbsp sugar<br />FOR THE RED RUBIES<br />1 can water chestnut 230g (8oz), diced<br />a few drops red food coloring<br />3 tbsp tapioca starch<br />TROPICAL FRUITS<br />1 can longan/lychee in syrup 585 g/ 26 oz, sliced<br />1 jar nata de coco 340g / 12 oz<br />1 can toddy palm seeds 585 g/ 26 oz, sliced<br />1 can jackfruit 585 g/ 26 oz, cut into strips<br />1 can coconut milk 14 fl oz/ 400ml<br /><br />Music by Audio Network
