รวมมิตรน้ำกะทิ/Ruam Mit Nam Ka-Thik/ Thai Mix Dessert Recipe (step by step photos)

Ruam Mit Nam Ka-Thik is one of the most popular Thai dessert. It is a combination of some Thai dessert in one serving like Thap Thim Krop, Krong-krang, jack fruit, sweet corn, tapioca pearls and others depend on your choose. Ruam Mit Nam Ka-Thik is derived from three Thai words "Ruam", "Mit", and "Nam Ka-Thik". In Thai language the word "Ruam" mean "get together", "Mit" refer to friends and "Nam Ka-Thik" is refer to coconut milk. So, "Ruam Mit Nam Ka-thik" is actually a combination of many dessert in just one dish.

Ingredients for Blue Color Krong-Kreng Dough

• 50 grams tapioca flour 
• 50 millilitres boiling water 
• 2 to 3 drop blue food coloring 

Ingredients for Yellow Color Krong-Kreng Dough

• 50 grams tapioca flour 
• 50 millilitres boiling water 
• 2 to 3 drop yellow food coloring 

• 50 grams tapioca flour, for coating 

• 150 grams steamed sweet potato, cut into small cube 
• 150 grams steamed taro, cut into small cube 
• 50 milliliters water
• 1 teaspoon green food coloring
• 150 grams tapioca flour, for coating 
• 150 grams jackfruit, cut into strip
• 1 pandan leaf 
• 300 grams sugar 
• 1 teaspoon salt 
• 1 cup coconut milk

Directions 

1. In a medium pot, mix together coconut milk, sugar, salt and

    pandan leaf. Place over medium-low heat and stir constantly 

    until just boil. Remove from heat and let cool to room 

    temperature. 

2. In a large bowl, mix together 50 millilitres water and 

    1 teaspoon green food coloring and taro cubes. Combine well 

    and set aside 10 minutes. Drain the water. Add in 75 grams 

    tapioca flour and turn to coat. Set aside 

3. In another bowl. Mix together sweet potato and 75 grams 

    tapioca flour. Turn to coat, then set aside. 

4. In a large pot, bring water to the boil. Place the cubes in the 

    water. Use a turner to move the cubes so that they don’t stick

    to the bottom. Cook on a medium-high heat until the cubes 

    rise and floating on the top. Remove the cubes from boiling 

    water and place it in clean water. Set aside. 

5. In a medium bowl, mix together 50 grams tapioca flour and 2 

    to 3 drop of blue food colouring. Add in 50 millilitres boiling 

    water and mix well. Knead until the dough surface is smooth

    and elastic about 5 minutes. Set aside. 

6. In another bowl, mix together 50 grams tapioca flour and 2 to 

    3 drop of yellow food colouring. Add in 50 millilitres 

    boiling water and mix well. Knead until the dough surface is 

    smooth and elastic about 5 minutes. Set aside. 

7. Divide the blue dough into 2 equal portions. One for 

    krong-kreng shape and one for long strip shape. Repeat the 

    same step for yellow dough. 

8. For Krong-kreng Shape: divide the dough into small size 
    and roll into a ball about 1cm thick. Press the ball over 
    krong-kreng mould or a fork (just like I did). Place 
    krong-kreng on a floured surface and dusting with flour. 
    Continue with the remainder of the dough. 

9. For Long Strip Shape: roll out the dough on the floured 

    surface then cut into thin strip about 5 inch long and 

    dusting with flour. 

10. In a large pot, bring water to the boil. Place the krong-kreng

      in the water. Use a turner to move the krong-kreng so that 

      they don’t stick to the bottom. Cook on a medium-high heat 

      until the krong-kreng rise and floating on the top. Remove 

      the krong-kreng from boiling water and place it in clean

      water. Set aside. 

11. Continue with the strip. 

12. Put all the prepared ingredients in coconut soup. Serve with 
      jackfruit and crushed ice on top.