Ingredients (to make the tapioca)

100 gms tapioca (cut into bite size pieces)

½ tsp red food colour

¼ cup plain flour

3 cups water, to cook the tapioca

ice and water, for the tapioca, so that it docent stick

Ingredients (to make the sago)

½ cup sago

3 cups water, to cook the sago

2 cups room temperature water, to separate the sago

Ingredients (to assemble the red ruby sago)

3 cups coconut milk

1 cup white sugar

100 gms pineapple, peach, oranges (cut into bite size pieces)

Method

This is a list of ingredients.

To a zip lock bag, add the tapioca.

Then, add the red food colour.

Give it a good mix to coat the tapioca with the red food colour.

Add the all purpose flour.

And give it a good mix.

To a pan, add water.

Bring it to a boil.

Add the tapioca to the boiling water.

And let it cook in the boiling water.

In the meantime, prepare an ice bath by adding ice cubes to a bowl.

And by filling it up with water.

Add the cooked tapioca to the ice bath.

And let it cool down completely. This is done to separate out the tapioca and remove the stickiness from it.

Drain off the excess water and set aside.

To another pan, add water.

Bring it to a boil and add the sago.

Cook the sago in boiling water for 10-12 minutes, or till the pearls become transparent.

Strain out the sago and let it cool down in room temperature water.

Once it has cooled down, remove the excess water, take it out in a bowl, and set aside.

In a bowl, add coconut milk.

To that add the sugar.

And give it a good mix.

Add this to a pan.

And bring it to a boil.

Add the sago.

Then, add the tapioca.

And mix them both in.

Finally, add the fruits.

Mix them in and take it off the heat.

Chill it in the fridge before serving.