Photograph of the finished Nam kang sai

Thailand · Nước đá xi rô thập cẩm Nam kang sai

Nam kang sai

40 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Palm sugar Palm sugar 14.1 oz
  • Photograph of Small tapioca pearls Small tapioca pearls 7.1 oz
  • Photograph of Coconut milk Coconut milk 2 ½ cups
  • Photograph of Ripe jackfruit segments Ripe jackfruit segments 14.1 oz
  • Photograph of Red bean Red bean 11.3 oz
  • Photograph of Agar powder Agar powder 1.4 oz
  • Photograph of Sweetened condensed milk Sweetened condensed milk ⅔ cup
  • Photograph of Pandan leaves Pandan leaves 8 leaves

Method

  1. 1 Cook the palm sugar syrup with pandan leaves and let it cool completely.
  2. 2 Boil the tapioca pearls for 12 minutes, then soak them in cold water until they become translucent and separate.
  3. 3 Cook the jelly, then cut it into small cubes, and cook the red beans with a little sugar until they remain whole.
  4. 4 Shave the ice until it's very fine, like cotton, instead of using crushed ice cubes.
  5. 5 Finely shaved ice is necessary; ice cubes will dilute the drink immediately instead of providing a smooth, refreshing coolness.
  6. 6 Arrange each ingredient in a glass, then top with shaved ice and pour in syrup, coconut milk, and condensed milk.
Start cooking