Thai cuisine · Desserts & Sweets

Ruam Mit

Cool coconut milk with ruby-red water chestnuts, jackfruit strips and tapioca pearls over crushed ice.

Ingredients · for 4 servings

• 200 g water chestnuts (canned, drained)
• 150 g tapioca starch (or substitute cornstarch)
• 1 set food coloring (red, yellow, green)
• 100 g tapioca pearls (small)
• 150 g jackfruit from a jar
• 400 ml coconut milk
• 120 g palm sugar
• 1/2 tsp salt
• 500 g ice cubes

Instructions

1. Cut the water chestnuts into 8 mm cubes, tint with red food coloring diluted in a little water and drain after 10 min.
2. Toss the tinted cubes thoroughly in the tapioca starch, shake off excess flour and boil in batches in rapidly boiling water for 3-4 min until they float to the surface and turn translucent pink; shock immediately in ice water.
3. Cook the tapioca pearls in plenty of boiling water for 10 min, then let sit covered off heat for 10 min until no white core remains, then rinse cold.
4. Simmer the palm sugar with 100 ml water and the salt for 5 min into a syrup and let cool completely.
5. Cut the jackfruit into thin strips and mix the coconut milk with the cooled syrup.
6. Divide water chestnuts, tapioca pearls and jackfruit among four glasses, fill with crushed ice, pour on the sweetened coconut milk and serve immediately.