Anyone who’s set foot in South East Asia the past few weeks has learned the hard way, just how hot this part of the world gets this time of year. Whether ducking into well air conditioned mega malls, or seeking refuge in one of Bangkok’s innumerable 7-Eleven shops, everyone has a strategy or two for heat relief. In today’s shared plate we want to make sure you’re on the lookout for one dessert that has been helping keep both chili scorched tongues, and sweat soaked bodies cool, long before the arrival of ice cream.
As a planet we’re experiencing unusually hot temperatures this year. Fortunately Thais have been coming up with inventive ways to deal with intense heat for ages. Long before refrigeration was democratized and ice cream was everywhere, shaved ice ruled hearts and minds in the Kingdom of Thailand with few challengers. When the air gets heavy and the heat seems unbearable, this is the dessert Thais seek out in Bangkok’s food filled streets.
Among street markets in Bangkok, a vendor serving shaved ice may feature anywhere from ten to thirty ingredients for guests to choose from. The variety of ingredients on display is your first clue that shaved ice desserts (called nam kaeng sai in Thai or น้ำแข็งใส) isn’t a singular dessert, but an entire experience. When you arrive at such a shop, you typically choose a few ingredients, and whether you’d prefer to have them served in pandan syrup or sweetened coconut milk. The ingredients usually include fresh fruit, candied fruit, jellies, rice noodles, and an odd selection of beans, peas, sweet corn, and millet. You can throw a mix of them all into your custom made bowl, or you can have a pre-set mix using ingredients popular enough to stand alone.
Tup tim grob (ทับทิมกรอบ), translated directly as red rubies, is one of those ingredients popular enough to stand on its own. In street side stalls, this bright pink colored water chestnut is often one of the first sell out. The snack is made by taking water chestnuts, covering them in flour (most commonly tapioca or arrowroot starch) and boiling them. Their bright pink color is borrowed typically from an artificially colored red syrup, and the boiled flour layer gives the chestnuts a soft, shiny sheen resembling a hand full of jewels.
The most recent guest to be won over by tup tim krob was the EU Ambassador to Thailand, Pirkka Tapiola. On a very hot day Ambassador Tapiola arrived with his staff and family in tow, for a fun day of visiting the market and cooking with our Courageous Kitchen students.
We also taught the ambassador and friends to make fried spring rolls, pad see ew (if you saw our last shared plate post, you know we’re huge fans of these Thai noodles), but the crowd pleaser was hands down the multicolored and multi-textured tup tim krob. We prefer to make the dessert with natural coloring, using beetroot, butterfly pea, and pandan to make several eye catching colors. Then for good measure guests could add fresh cantaloupe, watermelon, and lemon basil seeds. The lemon basil seeds are particularly interesting, because they’re eye catching and when soaked, develop a texture similar to chia.
Nowadays there’d no doubt that ice cream shops are the heat stroke prevention centers of choice for many dessert lovers. Still, however, the allure of this simple sweet remains in Thailand, and should be sought out while you’re visiting. With fewer shops remaining in business, you may find it packed with locals clamoring for a bowl nostalgia that the red gems bring.
Happy snacking, and don’t forget to share this bowl of gems with someone new!
If you’re interested in more edible relief from the summer heat, leave us some feedback below and stay tuned. For those travelers and foodies passing through, we look forward to making this Thai dessert with you in our cooking class in Bangkok.
Special Thanks to the EU Embassy, and all of their staff for making a special visit to Courageous Kitchen!