Ruam Mit is a famous Thai dessert that has no particular list of ingredients. People tend to prepare the dish in any way they want to.
Typical Ruam Mit is prepared by combining various Thai desserts, the most common ones include fried cookie krong-krang and thapthim krop. It is typically served in a bowl, occasionally topped with shredded ice.
History & Cultural Significance
There isn’t much information available about the origins of Ruam Mit, suggesting its popularity spread rather or organically from one group of people to the next. Although it is known that the name Ruam Mit is derived from the Thai words Ruam meaning “get together” and Mit meaning “friends” which signifies that Ruam Mit is a blend of many desserts all in one.
Ruam Mit Thai Dessert
Prep Time:
45 minutes
Cook Time:
15 minutes
Total Time:
1 hour
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 Information:
Yield: 6Amount Per Serving: Calories: 328Total Fat: 19gCholesterol: 0mgSodium: 13mgCarbohydrates: 40gProtein: 3.9g