Dallying in Thai desserts.

Tab Tim Grob: Water chestnuts are finely chopped, soaked in red food coloring, drenched in tapioca flour, and boiled in water--the end result is bits of pink-colored water chestnuts coated in a fine layer of gelatin, resembling that of pomegranate seeds.

Serve chilled in sweetened coconut milk.

How to describe...it's like sago with a kick to it. Very good!