Crushed ice with assorted sweet meats and fruits

    1 hour 30 mins

    You can make this dessert as complicated as you want it. The recipe calls for certain fruits and sweets to put on top of shaved ice, but you can use whatever is available to you. You can use lychees, pineapple, mango chunks or whatever is in season and in your market. This is a very refreshing dessert on a hot day or after a spicy meal.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    2 people made this

    Serves: 4 

    • For the tapioca flour strips
    • 180g tapioca flour
    • 375ml (1 1/2 cups) boiling water
    • 2 drops pink food coloring
    • 2 drops green food coloring
    • For the rubies
    • 10 canned water chestnuts
    • 3 tablespoons red sweet syrup
    • 45g tapioca flour
    • For the syrup
    • 300g granulated sugar
    • 250ml (1 cup) water
    • 4 pieces jackfruit, cut into strips
    • For the coconut cream
    • 500ml (2 cups) coconut cream
    • 1 teaspoon salt
    • 4 cups shaved ice

    Prep:45min  ›  Cook:15min  ›  Extra time:30min  ›  Ready in:1hr30min 

    1. To make the tapioca flour strips, mix the tapioca flour with the boiling water using a wooden paddle until well combined. Let cool slightly.
    2. When cool enough to work with your hands, knead the dough until smooth. Divide the dough into three equal portions. Mix the pink food coloring into one portion and the green food coloring into another. Keep the third portion plain. Knead the colored doughs until the coloring is homogenous.
    3. Roll the doughs out and cut into 4cmx1cm strips. Sprinkle with extra tapioca flour while rolling if it gets sticky.
    4. Bring a pot of water to boil and cook the strips briefly. Remove from the water and place in cold water to cool. Remove the strips and set aside for later.
    5. For the rubies, cut the water chestnuts into small cubes. Soak the water chestnuts in the red sweet syrup for about 20 minutes, until the syrup soaks into the chestnuts.
    6. Toss the water chestnuts with the remaining tapioca flour and shake off excess flour.
    7. Cook the chestnuts in boiling water briefly and place in cold water to cool. Remove and set aside when cool.
    8. For the syrup, Boil the sugar and water together. Remove from the heat and cool. When the syrup is cool, add the jackfruit and set aside.
    9. For the coconut cream, mix the coconut cream and salt together. Heat until just hot - do not boil. Add the tapioca flour strips and rubies.
    10. To serve, divide the shaved ice into individual bowls. Spoon some of the syrup and jackfruit over the ice. Then spoon some of the coconut cream and sweets mixture on top. Serve and enjoy!

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