Thai Ruam Mit Dessert Recipe
Traditional Ruam Mit is made by combining a variety of Thai desserts, with popular choices including fried cookie krong-krang and thapthim krop. It is usually served in a bowl, sometimes topped with crushed ice.
Ingredients
- Tapioca flour, for coating – 50g
- Steamed sweet potato, cut into small cubes – 150g
- Steamed taro, cut into small cubes – 150g
- Water – 50ml
- Green food colouring – 1 tbsp
- Tapioca flour, for coating – 150g
- Jackfruit, cut into strips – 150g
- Pandan leaf – 1
- Sugar – 300g
- Salt – 1 tbsp
- Coconut milk – 1 cup
FOR BLUE KRONG-KRENG DOUGH
- Tapioca flour – 50g
- Boiling water – 50ml
- Blue food coloring – 2 to 3 drops
FOR YELLOW KRONG-KRENG DOUGH
- Tapioca flour – 50g
- Boiling water – 50ml
- Yellow food coloring – 2 to 3 drops
Instructions
- Take a medium-sized saucepan and add sugar, coconut milk, salt, and pandan leaf in it. Heat it over low-medium flame and make sure to keep stirring while it boils. Once done, turn off the flame and keep the pan aside and let the milk cool.
- In the meantime, take a large bowl and throw in the taro cubes, and add 2-3 drops of green food colouring. Add water and mix it all. Before draining the water, make sure to wait for at least 10 minutes. With 75 mg of tapioca flour, mix the taro cubes and coat them nicely. In a different bowl, add sweet potato cubes and mix them with 75 grams of tapioca flour. Coat properly.
- Now take a large pot and pour water into it. Bring it to a boil and then add the flour-coated cubes of taro and sweet potato. To prevent them from sticking to the bottom of the vessel, gently stir them with a turner. Keep the flame medium-high and wait for the cubes to start floating on top. Once risen to the top, take out the cubes from the boiling water and place them in freshwater.
- Take a medium-sized bowl and mix 50 gm of tapioca flour, 50 ml of boiling water and 2-3 drops of blue food colouring to knead a smooth dough. Make sure that your dough isn’t gooey. Keep it aside for about 5 minutes. Repeat the same process for yellow dough.
- The next step is to divide the blue dough into 2 equal sections. Shape the first portion of blue dough into about 1 cm thick balls and then roll them over a fork. This shape is called krong-kreng. The second half of the dough is to be shaped into 5-inch-long thin strips. Repeat the same process for yellow dough.
- Take a large pot, pour water into it, and bring it to a boil. Now add the krong-krengto the water and gently keep stirring with the turner so they don’t stick to the bottom. Once they start to float on top, remove them and place them in freshwater. Repeat the same procedure with the stripes.
- Once all of it is cooled, take a bowl and mix everything. Add jackfruit. Top it with crushed ice. And your delicious dessert is ready to be eaten!
Nutrition
Calories: 328kcalCarbohydrates: 40gProtein: 3.9gFat: 19gSodium: 13mg
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