The Sweet And Creamy Delight Of Sai Mai: Recipe, Nutrition And More
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Road Tripping Ayutthaya Asia Pacific Travel Beat from eatsandretreats.com
Introduction
Sai Mai is a traditional Thai dessert that is sweet, creamy, and refreshing. It is a popular dessert that is usually served during festivals and special occasions. It is made of vermicelli noodles, also known as cellophane noodles, that are soaked in a sweet syrup made of sugar and coconut milk. Sai Mai is then garnished with crushed ice, roasted peanuts, and served with slices of fresh fruit. In this article, we will discuss the ingredients, instructions, and nutrition of Sai Mai.
Ingredients
The ingredients you will need to make Sai Mai are:
100g vermicelli noodles
100g sugar
400ml coconut milk
2 pandan leaves
1/4 tsp salt
crushed ice
roasted peanuts
sliced fresh fruit (optional)
Vermicelli Noodles
Vermicelli noodles are also known as cellophane noodles, glass noodles, or bean thread noodles. They are made from mung bean starch or rice flour and are translucent when cooked. They are often used in Asian cuisine for soups, stir-fries, and salads.
Sugar
Sugar is used to make the sweet syrup that the vermicelli noodles are soaked in. You can use white sugar, brown sugar, or palm sugar, depending on your preference.
Coconut Milk
Coconut milk is used to make the sweet syrup that the vermicelli noodles are soaked in. It adds a creamy and rich flavor to the dish.
Pandan Leaves
Pandan leaves are used to add a fragrant aroma to the sweet syrup. They are widely used in Southeast Asian cuisine and are also known as screwpine leaves.
Salt
Salt is used to balance the sweetness of the dish.
Crushed Ice
Crushed ice is added to the dish to make it more refreshing.
Roasted Peanuts
Roasted peanuts are added to the dish for a crunchy texture and nutty flavor.
Sliced Fresh Fruit
Sliced fresh fruit, such as mangoes, pineapples, or bananas, can be added to the dish for extra flavor and color.
Instructions
To make Sai Mai, follow these steps:
Soak the vermicelli noodles in cold water for 30 minutes to soften them.
Boil 100g sugar, 400ml coconut milk, 2 pandan leaves, and 1/4 tsp salt in a pot until the sugar dissolves.
Remove the pandan leaves from the pot.
Add the soaked vermicelli noodles to the pot and cook for 5 minutes until the noodles are translucent and tender.
Remove the pot from the heat and let it cool down to room temperature.
Refrigerate the pot for at least 2 hours to chill the sweet syrup and vermicelli noodles.
Crush some ice cubes and place them in a serving bowl.
Add the chilled sweet syrup and vermicelli noodles on top of the crushed ice.
Sprinkle some roasted peanuts on top of the dish.
Add some sliced fresh fruit (optional).
Serve and enjoy!
Nutrition
Sai Mai is a sweet and creamy dessert that is high in calories, fat, and sugar. Here is the nutrition information for one serving of Sai Mai:
Calories: 442
Protein: 4g
Fat: 22g
Carbohydrates: 57g
Sugar: 40g
Fiber: 1g
Sodium: 148mg
Calories
One serving of Sai Mai contains 442 calories, which is high compared to other desserts.
Protein
One serving of Sai Mai contains 4g of protein, which is low.
Fat
One serving of Sai Mai contains 22g of fat, which is high. Most of the fat comes from the coconut milk and roasted peanuts.
Carbohydrates
One serving of Sai Mai contains 57g of carbohydrates, which is high. Most of the carbohydrates come from the vermicelli noodles and sugar.
Sugar
One serving of Sai Mai contains 40g of sugar, which is high. The sugar comes from the sweet syrup and fresh fruit (if added).
Fiber
One serving of Sai Mai contains 1g of fiber, which is low.
Sodium
One serving of Sai Mai contains 148mg of sodium, which is low compared to other desserts.
Conclusion
Sai Mai is a sweet and creamy Thai dessert that is perfect for those who love desserts that are refreshing and light. It is easy to make and requires only a few ingredients. However, it is high in calories, fat, and sugar, so it should be consumed in moderation. Sai Mai is perfect for serving during festivals, special occasions, or simply as a treat after a meal.
