I usually prefer mango sticky rice to red ruby for my Thai dessert but I am glad I tried the red ruby here. Sitting on top in a packed bowl of crushed ice, the red rubies were made of crunchy water chestnut bits, coated with a chewy layer of red-colored tapioca flour. The dessert was slightly lactonic with the drizzled coconut milk, but the amount was just right. Complemented with jackfruit slices.