Photograph of the finished Ruam mit

Thailand · Chè thập cẩm nước cốt dừa Ruam mit

Ruam mit

1 hr Hands-on time + 2 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Tapioca starch Tapioca starch 11.3 oz
  • Photograph of Beetroot Beetroot 8.5 oz
  • Photograph of Coconut milk Coconut milk 6 ¾ cups
  • Photograph of Palm sugar Palm sugar 11.3 oz
  • Photograph of Small tapioca pearls Small tapioca pearls 7.1 oz
  • Photograph of Ripe jackfruit segments Ripe jackfruit segments 1.1 lb
  • Photograph of Pandan leaves Pandan leaves 8 leaves
  • Photograph of Taro Taro 1.3 lb
  • Photograph of Salt Salt 0.4 oz

Method

  1. 1 Cut the beetroot into small strips, then roll them in tapioca starch several times and boil them until they turn into small red cubes.
  2. 2 Rolling the kernels in flour multiple times and boiling them between each rolling is how you create a crispy coating.
  3. 3 Boil the tapioca pearls separately for 12 minutes, then soak them in cold water until translucent.
  4. 4 Steam the taro blocks for 20 minutes until soft but still retaining their shape.
  5. 5 Simmer the coconut milk with palm sugar, pandan leaves, and salt, but do not let it boil vigorously.
  6. 6 Arrange each ingredient separately in a glass along with the shredded jackfruit segments, then pour in cold coconut milk and add ice.

With an appliance

  • Microwave 58 min

    Replace step 5: Stir the coconut milk with sweetener, herbs, and a pinch of salt at 700W for 5 minutes, stirring at the 3rd minute; reduce the heat for about 2 minutes. This medium power setting helps dissolve the sugar without the coconut milk boiling over, minimizing oil separation and eliminating the need to constantly monitor the heat. The other dessert ingredients are still cooked separately, then the cold coconut milk is poured in as in step 6.

Start cooking