The sticky sweetness of tamarind, a taste synonymous with carefree childhood summers, holds a special place in Vietnamese hearts. For many, the memory of Tuoi Tho Tamarind Ice – literally "childhood tamarind ice" – is a potent blend of tangy refreshment and joyful simplicity. This isn't just any ice treat; it's a nostalgic journey back to simpler times, a reminder of shared moments and the irresistible allure of homemade goodness. The vibrant purple hue, the satisfyingly tart flavor, and the cool relief on a sweltering day all contribute to its enduring appeal.
This beloved Vietnamese treat, far from being a forgotten relic, is surprisingly easy to recreate. Ready to recapture those cherished childhood memories and experience the magic of Tuoi Tho Tamarind Ice firsthand? Let's dive into the simple, step-by-step instructions to make your own batch of this deliciously refreshing dessert.
Tools Needed
- Pot
- Stove
- Knife
- Cutting board
- Pan
- Basket
- Jars
- Refrigerator
Ingredients
- Tamarind cubes: 1.3 kg
- Pineapple: 1.7-2 kg
- Jackfruit: 400g
- Gooseberries: 400g
- Peanuts: 0.5 kg
- Sugar: 3-4 kg
- Water: 4 liters
- Salt: 1.5 tablespoons
Step-by-Step Instructions
Step 1. Tamarind Preparation & Sweetening
- Boil 4 liters of water in a pot. Add tamarind cubes and let it simmer. Ensure you source tamarind from reputable places for the best quality.
- Once the water with tamarind is boiling, reduce heat and simmer. Press the tamarind to extract the pulp. Add 2.5 kg of sugar and another tablespoon of salt. Adjust sugar according to the tamarind's sourness. Simmer for 40 minutes.
Step 2. Pineapple Cooking & Flavor Infusion
- Peel and finely chop 1-2 kg of pineapple. Remove the hard core. Don't chop too finely to retain texture.
- In a separate pan, combine 1 kg of chopped pineapple, 1 kg of sugar, and half a tablespoon of salt. Stir until the pineapple absorbs the sugar. Cook over medium heat until the pineapple softens.
- Add the cooked pineapple to the tamarind mixture. Stir well and simmer for another 40 minutes until the tamarind mixture thickens and turns a deep caramel color. Add jackfruit (optional).
Step 3. Nut Roasting & Mixture Thickening
- Roast peanuts in a pan with a little salt until golden brown and fragrant. Remove shells after roasting.
Step 4. Cooling, Storage, and Serving
- Let the tamarind mixture cool completely. Store in airtight jars in the refrigerator for long-term storage (or at room temperature for 2-3 weeks).
- Scoop the tamarind mixture into glasses. Add crushed ice, top with remaining pineapple, jackfruit, and plenty of roasted peanuts. Stir well before serving.
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Tips
- Use high-quality tamarind from reputable sources.
- Don't chop the pineapple too finely to maintain its texture.
- Remove all foam from the pineapple mixture while cooking for a better taste and longer shelf life.
- Stir frequently while cooking to prevent burning.
- Adjust sugar according to your preference and the sourness of the tamarind.
- Use finely crushed ice for a smoother, more refreshing texture.
Nutrition
- N/A
FAQs
1. Can I use store-bought tamarind paste instead of fresh tamarind?
Yes, absolutely! Store-bought paste is a convenient alternative. Just adjust the sweetness according to the paste's tartness.
2. How can I make the tamarind ice less tart?
Add more sugar to your liking! Start with the suggested amount and gradually increase until you achieve your preferred sweetness level.
3. How long does the tamarind ice last in the freezer?
It should last for about a week in an airtight container in the freezer. However, it's best enjoyed fresh for optimal flavor and texture.
So, gather your ingredients and embark on this simple yet rewarding culinary journey. With each refreshing lick of homemade tamarind ice, you'll not only beat the heat but also unlock a flood of cherished childhood memories. Enjoy the sweet taste of nostalgia!