This is a general guide. Always check ingredients and preparation with the restaurant.
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Origin
Thai-style clear ice water originated in Siam during the late 19th century, developed by street vendors and old-fashioned dessert shop owners using natural ingredients such as brown sugar, pandan water, and ice made from clean water. Over time, it became a beloved traditional snack passed down through generations.
Appearance and Taste
Thai clear ice has a fine, transparent, crystalline texture, served in paper cups or glasses. Topped with boiled red beans, boiled mung beans, black sticky rice, or boiled corn. The taste is softly sweet with a pleasant fragrance from pandan water or brown sugar, offering a refreshing chill that effectively cools down hot weather.
Ingredients
- Finely crushed clear ice
- Brown sugar
- Pandan water
- Boiled red beans
- Boiled mung beans
- Black sticky rice
- Boiled corn
How to Serve
Slowly eat the clear ice along with the beans and fruits using a spoon or straw to fully appreciate the diverse and juicy flavors. Consume immediately after preparation to preserve the ice’s crispness and cold freshness.