Mixed dessert filled with soft, sweet and cool sago.
Your body needs sweets, right? So I invite you to make mixed desserts. Add many Thai desserts The most colorful and chewy, every bite is soft and smooth. Add ice and it’s delicious and refreshing.
I want to eat fresh coconut milk. Lod Chong coconut milk makes me want to eat it. If you love your older brother and feel sorry for your younger sibling like this, then take it and make Khanom Ruam Mit, a Thai dessert recipe . Kapook.com would like to present a method for making Khanom Ruam Mit, a recipe from Mr. Sujitrar, a member of the Pantip.com website. Add kraeng, lod chong, and sago. Comes with a method. Make coconut milk You can add toppings as you like. Whether it’s corn, grass jelly, jackfruit, coconut jelly or ruby crisp.
Mixed desserts, sweet and refreshing Thai desserts that combine many things together
by Mr. Sujitrar, a member of Pantip.com website.
As for today’s menu, I believe it will be pleasing to many people because of the sweetness and coolness of this type of dessert. That menu is “Rummit” but today we will add sago as well. The more it increases the softness of the tongue. Let’s go look at the ingredients.
Mixed Dessert Ingredients
- Tapioca flour 500 grams
- Water (1) 250 ml.
- food coloring as desired
- Sago 150 grams
- Water for boiling
Ingredients: coconut milk
- 400 milliliters of coconut milk
- Water (2) 600 ml.
- 200 grams of granulated sugar
- 1/4 teaspoon salt
- Topping as desired
How to make mixed desserts
☆ Make pastry dough by boiling water (1).
☆ After that, gradually pour the hot water into the flour.
☆ Stir until the dough comes together.
☆ When it starts to come together, knead until the dough is smooth.
☆ Divide the dough into the colors you want to add (as you like). Divide into 4 parts for 4 colors.
☆ Put a drop of paint into the cup. Mix with a little water. (The amount of color intensity as desired) and stir well.
☆ Pour the color into the divided dough and knead well, doing one color at a time. Do this until all the flour has been divided.
☆ After that, divide each color of dough into 2 parts to make kraeng and lod chong.
☆ Form the divided dough into kraeng kraeng.
☆ Roll the remaining dough into thin sheets, cut into lengthwise pieces approximately 2 inches wide, and spoon together. Then cut into small long pieces as shown in the picture to make lod chong. When all colors have been completed and all colors have been completed. Get a cloth cover and let it rest for a bit.
☆ Boil the water. (This water is not included in the ingredients.) When boiling, add the sago and boil until cooked. Then set aside in cold water.
☆ Put water in a pot and bring the water to a boil. After that, boil the kraeng until cooked. Then scoop it up and rest in cold water. And boil the lod chong until cooked. Then rest in cold water as well.
☆ Make coconut milk by putting coconut milk, water, sugar and salt into a pot, stir well, then put on low heat just enough to simmer at the edge of the pot, then turn off the heat, take out and let cool.
☆ Add sago, krong kraeng, and lod chong into coconut milk. Followed by various toppings that are prepared to be added. If you add jackfruit, it will be even more fragrant.
☆ Scoop and serve right away or add ice, it’s delicious and refreshing.
It’s been a long time since I made mixed desserts. Because I’m busy making bakery items, they look delicious and are easy to make like this. Let me turn off the oven and try making some Thai desserts.
