Thai cuisine · Desserts & Sweets

Nam Kaeng Sai

A mountain of shaved ice over colorful jelly cubes and jackfruit, drizzled with syrup and coconut milk.

Ingredients · for 4 servings

• 1 kg ice cubes
• 5 g agar-agar
• 400 ml water
• 150 g sugar
• 1 set food coloring (red, yellow, green)
• 150 g jackfruit from a jar
• 150 g water chestnuts (canned, drained)
• 250 ml coconut milk
• 1/2 tsp salt
• 100 g palm sugar

Instructions

1. Bring the agar-agar to the boil with 400 ml water and 100 g sugar, boil rapidly for 4 min., divide among three bowls, stir a different color into each, pour out flat and let set for 20 min.
2. Cut the set jelly into 1 cm cubes, the jackfruit into thin strips and the water chestnuts into small cubes.
3. Cook the palm sugar with the remaining sugar and 100 ml water over medium heat for 6 min. into a dark syrup and let cool completely.
4. Stir the coconut milk with the salt and chill it — the salty note is what rounds off the dessert.
5. Blend the ice cubes in small batches in a stand blender into fine snow and use it right away so it doesn't clump.
6. Layer the jelly, jackfruit and water chestnuts in four tall glasses, pile the ice snow on top, drizzle with syrup and coconut milk and serve immediately.