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A sarim (Thai: ซ่าหริ่ม, pronounced [sâːrìm]; or ซาหริ่ม, pronounced [sāːrìm]) is a Thai sweet dessert made by mung bean flour, coconut milk and syrup, served with crushed ice. Sarim has first mentioned in Kap He Chom Khrueang Khao Wan poem of King Rama II. This dessert is a combination of mung bean flour noodles, syrup, and coconut milk.

History

King Rama II

During the reign of His Majesty King Borommakot, we can say that Thailand brought Sarim in this era. Because in his era, Melayu, a captive from Pattani, came to serve in the royal court. And there were two princesses were interested in Java culture. So, we can conclude that Sarim dessert is from Java and it’s come to Saim since the late Ayutthaya period. His majesty King Buddhalertla Naphalai (King Rama 2) tells the late generation in his writing “Kap He Chom Khrueang Khao Wan” only that Sarim is very sweet. It is eaten with coconut milk. But he did not explain its identity.

“Sarim tastes exceptionally sweet

Inserted with coconut milk

When eat it feels dry

Have eaten sarim with sprinkled patchouli”

In 2011, the Royal Institute dictionary said Sarim has many colors but did not specify in writing how many colors there are. They only said that “ A dessert made from mung bean flour. It has long strips and is the same as noodles. It has many colors, and is eaten with coconut milk mixed with syrup.” Some cookbooks don't specify that sarim must have what color but it is up to the maker. Such as; Thai food in Thai literature's 1st books said that  For making sarim many colors, you should make 1 color each time. And found that this cookbook specifies the sarim should be 2 inches or smaller.

Thai dessert Sarim

The Wang Luang dessert recipe book was made in 1968. This book was written by Khunying Surasiang Mongkhon. From the cover of the book it said “ It’s a recipe for cooking desserts and fruits for the royal dining room which has been prepared and presented to His majesty the king for many reigns” and she has collected 746 kinds of royal dessert recipes of the Chum Sai family in this single book. This recipe book said that it has a Thai dessert that has three colors like the tricolor flag, the Thai flag. And separate into 3 parts. White color can be gotten from mung bean flour that doesn't mix with any color. Red color can be obtained from food coloring. Blue color can be obtained from food coloring. Also can use colors from butterfly peas, both dried and fresh leaves. The content of the dessert recipe in recipe Wang Luang 1968 can understand that it is the same as the 1940 edition. So, it’s very interesting that they want to create a recipe book called Sarim that has three colors and name it as Trilong dessert.

While the dessert recipe book was written near the same time. Sarim from each recipe is different in each such as specific colors for Sarim as red and green. If followed with a cookbook, you can do Sarim with 3 colors: red, white, and green. This is similar to the Trilong dessert. This is from the cookbook of the Southern Bangkok School of Craftsmanship (1964). But Samun Singasenee who wrote a recipe for making dessert from a Suriya restaurant (1975) wrote that “Sarim can make any color that you want”. In conclusion, there is no limit to color sarim dessert. Sarim can be three colors or many colors that the maker wants. But in popularity, Sarim is white, pink, and green

Preparation

The traditional Thai dessert known as Sweet Noodles in Coconut Milk (sarim or saleem) is made of multicolored mung bean flour noodles or threads, flavored sweetened coconut milk on top, and served over ice. The cooked mung bean flour dough is pressed through the small holes of a sarim press into a basin of chilly water each day to create fresh noodles. You can typically buy this kind of fresh noodle already produced in wholesale markets and find it at the local market stand of the dessert vendor together with other desserts.

Equipment

• Sarim Press
• two wooden dowel

Ingredience

• Mung bean flour, 1 cup
• Water, 5 cups
• White sugar, two cups
• One water cup
• Coconut Milk, 1 cup
• Scented sage candle (optional)
• Broken ice

Preparation

1. Combine water and mung bean flour. The typical colors are red, green, blue, or white (no extra color), so divide the dough into two or three pieces and add one or two drops of food coloring to each portion. When making this kanom(dessert) for the first time, we advise combining only 2 colors.
2. Each color of dough should be handled separately. Pour into a big saucepan with a sturdy bottom. Cook the flour on the stove over low heat while continually stirring until it begins to get somewhat sticky. Then, increase the heat to medium and cook for an additional 15 minutes while continually stirring.
3. Fill the bottom half of the Salim Press to the brim with the cooked flour mixture. Then, into a dish of ice water, press the dough evenly through the holes of the press (hold the press about 5 inches above the surface of the water). To help you hold the press upright, you can insert two wooden dowels into the handles, or you can ask a friend to do it for you. The starch noodles should be soaked in cold water for about five minutes before being thoroughly drained and left aside. Proceed to the subsequent color work slowly since the dough will start to harden up and become more difficult to press through the press.
4. Until the sugar melts, combine the sugar and water in a saucepan and whisk over low heat.
5. Cook the simple syrup with the coconut milk until it barely begins to boil. Turn off the heat and let the food cool. Burning a fragrant incense candle to create a nice scent can help flavor the coconut syrup. Put the bowl of coconut syrup in a container with a tight-fitting lid to smoke it. When the incense candle is burning, extinguish the flame and place it inside the airtight container. Let it sit for two or three hours. Repeat the procedure if you'd want the syrup to be even smokey.
6. To serve, put individual serving-size amounts of the different-colored sarim noodles in a shallow bowl. Then, drizzle a little coconut syrup over the top and sprinkle some finely crushed ice on top.

Vendors

Chu tin

Chu tin is a comprehensive Thai dessert shop. Grandfather Supot Siriwanchai, who brought Thai dessert flour and the recipe of sarim from Chonburi to build a dessert store on Tanao Road in Bangkok, is the founder of the Chu Tin restaurant. So that you can be sure that all the recipes are truly original, grandfather once again absorbs the recipes and secrets from great-grandfather Charoen Siriwanchai.

The majority of flour was produced in this era in industrial factories. Chu Tin store continues to use water milling or milling over water for the manufacturing of the flour used to make a variety of snacks. This is an old technique that is being employed today. Along with the greatest raw resources from the area, the raw materials utilized some were cultivated for personal gain. As a consequence, Chu Tin's flour has maintained its exceptional quality throughout the years. Making pastry dough is a difficult operation that requires attention to numerous aspects. The store only utilizes pure, unadulterated arrowroot. To prevent contamination, they must be peeled in Chutin. To prevent burning when roasting, golden beans must first be soaked in water. Particularly Sarim, which is the meal that almost everyone agrees is their favorite. Known for its distinctive coconut milk aroma, which floats candles, jasmine, and ylang-ylang flowers.

Describing a restaurant culinary school in three words,  Chutin's regular customers draw people in with their offers of flour and snacks. The quality and flavor continue to be the same, is the answer. Although when ingredients cost more, the store continues to employ decent products as previously while opting to forgo certain revenues. So that the store's goods continue to be high-quality and delectable whatever the number of 10 years that have gone.

Tubtim krob Wongwian Yai

Tubtim Krob, The name of the shop is enough to tell you that they must sell Tub Tim Krob for sure. But this shop also has "Sarim". Anyone in the area knows Tub Tim Krob store next to Robinson Ladya. Because the mother of the present owner opened this store more than 30 years ago. It is considered to be a very long time. They said that the flavor of Sarim still tastes as great as it did the first year without distortion. There is also a certificate of deliciousness at the back of the restaurant to confirm its deliciousness as well.

The feature that has kept the shop so great for so long. It is because the store only sells fresh desserts. Each day, order a new ingredient. and glass coconut, which is coconut milk, which is pure of preservatives. The welding is done solely by the shop. Even coconut milk is manually squeezed. As a result, the sarim is tasty, aromatic, and fresh, making its cleanliness reliable. There is a protagonist food item like Sarim, which is a special recipe of the restaurant. If some people like to eat Tub Tim Krob with Sarim, they can order.

Tubtim krob, Siam water chestnut, glass coconut, and sarim are among the dessert options at this tubtim krob store. Any person can be ordered. The flavor is mild and not too sweet. The aroma is like glass coconut and coconut milk. It's not at all hard to get to this store. Starting at the Wongwian Yai, is simple to notice. Go to Ladya Road next. Robinson Ladya is across the street from the store.

Tubtim Krob Wang Lang

Khun Donut used to be a barista. Then came the time to secure a location in the Wanglang-Siriraj region. The aunt who granted the lease owns the property. Khun Donut revealed that he decided to create a Thai dessert restaurant in response to my mother's advice to manufacturing Thai desserts. Because it's now pretty hard to find Thai dessert restaurants. He started selling Tub Tim Krob from that point on until now, which has been 11 years now.

Another menu has just arrived, Sarim, and it must be tasted. Slices of sarim are thin, soft noodles have a unique coconut cream and candle smoke smell. Old tapioca flour will be used by the Tubtim Krob Wang Lang store as one of the components in dessert creation, giving the desserts a rich flavor. Use quality inputs from designated production sources. Use fresh food on a daily.

Variety

Sarim is a type of Thai dessert, or in another definition, it refers to the sweet noodles in coconut milk. Since the sarim comes in many colors, it makes the sarim very diverse in terms of making. Sarim can also use a variety of natural ingredients to customize. For example, blue peas are used to color sarim in blue color.

India

Seviyan Kheer is one kind of dessert that is similar to Sarim. Seviyan Kheer is a popular Indian sweet that is prepared for special occasions and festivals. It will be called Semiya Payasam in south India. It’sMainly ingredients are milk, gree, sevai, sugar, cardamom powder, dry fruit, and nuts. Sevai is a vermicelli that is made from wheat flour.

Indonesia

Kue putu mayang is a traditional dessert. Putu mayang is made with rice flour. It has a unique shape and several colors. Always serve with palm sugar syrup. Step to make it is :

1. Combine water and rice flour. the dough is encased in thin linen. Steam for ten minutes.

2. Gradually combine the dough with the hot water while stirring to ensure even mixing.

3. Separate the dough into three equal halves, one of which should be dyed green, the other red, and the third part should stay white.

4. Press parts of the mixture onto banana leaves after placing them in the pressing mold.

5. After preheating the steamer, cook the dough for 15 minutes.

6. For Sauce, combine all ingredients and bring to a boil over medium heat while continually stirring.

7. Provide sauce when serving the putu mayang.

Cendol

Cendol is a green rice flour jelly dessert served with ice, palm sugar syrup, and coconut milk. It is commonly found in Southeast Asia. Ingredients are rice flour, pandan paste, palm sugar, and coconut. The step to make cendol is :

1. Prepare pandan juice by blending 14 g of pandan leaves with 265 g of water.
2. Sift the mixture into a sauce saucepan after thoroughly mixing the green bean starch and cornstarch with the salt, lye water, and pandan juice.
3. Prepare a sizable dish of very cold water. Cook until completely transparent over medium heat.
4. Place the cooked mixture in a large, drilled stainless steel strainer. While still heated, press the silicone spatula into the cold water. The cendol jellies can now be consumed.
5. Rinse with hot water to soften after draining the soaking water. Rinse with cold water after draining hot water, then soak one more. Before serving, remove the water.