O-aew
Thai dessert made from shaved ice and jelly
O-aew (Lua error in package.lua at line 80: module 'strict' not found. ) is a traditional Thai dessert originating from Phuket, a province in southern Thailand. This refreshing dessert is particularly popular in the hot and humid climate of the region, offering a cool and sweet treat to locals and tourists alike.
Ingredients and Preparation
O-aew is primarily made from shaved ice, which forms the base of the dessert. The key ingredient that gives O-aew its unique texture is a jelly made from the seeds of the O-aew plant, a type of fig native to the region. The seeds are soaked and then strained to produce a jelly-like substance.
The dessert is typically served with a variety of toppings, which can include red beans, grass jelly, and palm seeds. A sweet syrup, often flavored with pandan or rose water, is drizzled over the top to enhance the flavor. Some variations may include coconut milk or evaporated milk for added richness.
Cultural Significance
O-aew is more than just a dessert; it is a part of the cultural heritage of Phuket. It reflects the island's diverse culinary influences, which include Chinese, Malay, and Thai traditions. The dessert is often enjoyed during local festivals and is a staple in the bustling street food scene of Phuket.
Serving and Consumption
O-aew is typically served in a bowl, with the shaved ice forming a mound over which the jelly and toppings are artfully arranged. It is a popular choice for dessert after meals or as a refreshing snack during the day. The combination of textures—from the smooth jelly to the crunchy ice—and the balance of sweet and slightly savory flavors make it a beloved treat.
Variations
While the traditional O-aew is made with the specific jelly from the O-aew plant, modern variations have emerged to cater to different tastes and preferences. Some versions incorporate fruit toppings such as mango or lychee, while others may use flavored syrups like strawberry or chocolate. These variations highlight the adaptability of the dessert to contemporary palates.
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Contributors: Prab R. Tumpati, MD