Description
Ruam Mit (รวมมิตร) is a colorful Thai dessert made with an assortment of chewy noodles, jellies, fruit, sweet syrup, coconut milk, and crushed ice.
Ingredients
Scale
Jasmine-Pandan Syrup
- 2 cups water
- 1 cup granulated sugar (add more or less as preferred for sweetness)
- 3 pandan leaves, tied into a knot
- 1-2 drops jasmine essence or extract
Salted Coconut Milk
- 1 (13.5 ounce) can unsweetened coconut milk
- 1/2 teaspoon salt
Tub Tim Grob
- 1 (8-ounce) can water chestnuts, drained and diced small
- 1 cup tapioca flour
- Red food coloring, or colors of choice
- 1-2 tablespoons water, as needed
Lod Chong Singapore Noodles
- 1 cup tapioca flour
- Up to 1/3 cup plus 1 1/2 tablespoons boiling-hot water
- Green food coloring or pandan flavoring
- 2 tablespoons tapioca flour for dusting, plus more as needed
Krong Kraeng
- 1/2 cup tapioca flour
- Up to 3 1/2 tablespoons boiling-hot water
- Blue food coloring or butterfly pea powder
- 2 tablespoons tapioca flour for dusting, plus more as needed
For Serving
- Jackfruit, drained and thinly sliced
- Toddy palm fruit, drained and sliced if large
- Cooked sweet corn
- Crushed ice
Instructions
- Make the syrup. Add the water, sugar, and pandan leaves to a saucepan. Bring to a gentle boil and stir until the sugar dissolves. Remove from heat and cool completely. Remove the pandan leaves and stir in 1-2 drops of jasmine essence.
- Make the coconut milk. Add the coconut milk and salt to a small saucepan. Warm over low heat just until the salt dissolves. Do not boil. Remove from heat and let cool.
- Make the Tub Tim Grob. Toss the diced water chestnuts with food coloring, adding 1-2 tablespoons water if needed. Coat well with tapioca flour and shake off the excess. Boil until the pieces float and the tapioca coating turns translucent. Transfer to cold water, drain, and toss with a little of the prepared syrup.
- Make the Lod Chong Singapore. Add the coloring to the water and bring it to a rolling boil. Gradually add the boiling water to the tapioca flour, mixing until a soft, workable dough forms. Divide into 2-3 pieces. Dust with tapioca flour and roll each piece thin. Stack the sheets, trim the edges, and cut into thin noodles. Boil for 2-3 minutes, or until translucent and floating. Transfer to an ice bath, drain, and toss with a little syrup.
- Make the Krong Kraeng. Add the coloring to the water and bring it to a rolling boil. Gradually add the boiling water to the tapioca flour until a soft dough forms. Roll into thin ropes and cut into about 1/2-inch pieces. Roll each piece into a small ball, then press and roll over a Krong Kraeng mold or gnocchi board. Boil for 2-3 minutes, or until translucent and floating. Transfer to cold water, drain, and toss with a little syrup.
- Prepare the toppings. Slice the jackfruit and palm fruit as needed. Boil or steam fresh corn until tender, then shave the kernels from the cob. Prepare the crushed ice.
- Assemble. Add your choice of Tub Tim Grob, Lod Chong Singapore, Krong Kraeng, jackfruit, palm fruit, and corn to each bowl. Spoon in some jasmine-pandan syrup and salted coconut milk. Top with crushed ice, mix together, and serve right away.
Notes
- Tapioca flour: Use boiling-hot water for the Lod Chong Singapore and Krong Kraeng. Add the water gradually. If the dough is too dry, add a little more hot water. If it's sticky, dust with more tapioca flour.
- Colored water: I like to color the water before boiling it. Make a little extra and use the remaining colored water to boil the noodles. It's quicker and helps brighten the color.
- Tub Tim Grob: Red is traditional, but you can divide the water chestnuts and make several colors.
- Krong Kraeng: A gnocchi board works well if you don't have a traditional Krong Kraeng mold.
- Jasmine essence: Start with one drop and taste the syrup after it cools. You want a light jasmine fragrance.
- Make ahead: The syrup and coconut milk can be made ahead and refrigerated separately. The tapioca toppings are best made fresh and kept in a little syrup until serving.
- Prep Time: 30 Minutes
- Cook Time: 30 Minutes
- Category: Dessert
- Method: stove top
- Cuisine: Thai