Iced Triangles in Syrup - Nam Cheum น้ำเชื่อม

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iced triangles in syrup iced triangles in syrup

Kow Tom Nam Woon, as it’s known in Thailand, has been a hard-to-find dessert these days. Even its old name ‘Gra Jub’, most Thais never heard of. My guess for the disappearing dessert is that as Thailand moves into the modern economy, any products that take less time and make more money are favored. Even a well-regarded dessert like Kow Tom Nam Woon can become extinct.

Kow Tom Nam Woon hits 3 great spots; the chewy texture of the sticky rice, the fragrant sweetness and the cold shaved ice in fiery heat of Thailand. When the air is so thick that you can’t breathe and you’re sweating profusely, having chewy Kow Tom Nam Woon going down to quench your overheated body is like drinking cool nectar from heaven.

Fragrant Syrup

Nam Cheum น้ำเชื่อม
5-6 Servings, Prep Time: 5 Minutes, Total Time: 5 Minutes
  • 1 cup sugar
  • 1/2 cup water
  • 3-4 pieces Pandan Leaf
  • 2-3 drops jasmine essence

Tips and Techniques

  • You can find the pandan leaves in the frozen section of an Asian market.
  • Jasmine essence is optional but makes the syrup unmistakably Thai. In Thailand, jasmine is picked before nightfall, before the petals open up and release its fragrance. To make the jasmine water, we float blooming jasmine on the water in a tightly sealed container overnight. Jasmine water is ready for use the next morning.
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Iced Triangles in Syrup

Kow Tom Nam Woon ข้าวต้มน้ำวุ้น
4-6 Servings, Prep Time: 30 Minutes, Total Time: 1 Hours30 Minutes

Tips and Techniques

  • Pack the sticky rice in as much as you can to make it easy to secure it with a toothpick. The tightly packed rice will expand into each other and form a chewy and gummy texture. And this is what make this dessert so delicious. 
  • The key to make Kow Tom Nam Woon’s chewy texture is tightly packing the packet and long boiling time.
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