Pla Grim Kai Tao (Sweet and salty rice flour dumplings in creamy coconut milk
Preparation time
30
Minute
Cooking time
20
Minute
For
3-4
Serve
One of the most flavorful and well-rounded traditional Thai desserts, combining sweet, salty, and creamy notes, is none other than “Pla Grim Kai Tao”. This ancient Thai dessert features two colors and two distinct flavors in a fragrant coconut milk base that many of us are familiar with. Interestingly, in the past, “Pla Krim” and “Kai Tao” were separate desserts served individually, but they eventually became popular when eaten together and earned the nickname “Khanom Chaeng Ma” or “Khanom Chaeng Ma”.
The key ingredients of “Pla Grim Kai Tao” are rice flour and tapioca starch. For the Pla Krim, the flour is shaped into long pieces, boiled in water, and then simmered in palm sugar syrup. On the other hand, Kai Tao involves rolling the flour into small round shapes, boiling them in coconut milk, and balancing the flavor with a touch of salt. When served together in one bowl, the sweetness of Pla Krim blends harmoniously with the salty creaminess of Kai Tao, creating a perfect bite.
For this recipe, we’ll be using “Jasmine Rice Flour” and “Tapioca Starch” from the Fancy Carp brand. The smooth and delicate texture of the flours should pair wonderfully with the dual-flavored coconut milk, making this dessert even more delightful. Give it a try and savor a piece of Thai culinary history!
Raw material
How to cook
1
Add Fancy Carp Jasmine Rice Flour and Fancy Carp Tapioca Starch into a mixing bowl. Then add coconut milk and water.
2
Stir until the flour dissolves completely, then strain the mixture once using a fine sieve.
3
Pour the mixture into a pan and cook over medium-low heat, stirring constantly. When the mixture starts to clump, reduce the heat to low and continue stirring until the dough is fully cooked and forms a solid mass. Transfer it to a tray.
4
Dust the dough with a mixture of tapioca starch and jasmine rice flour to prevent it from sticking to your hands while kneading. Knead until the dough is smooth, then divide it into two portions.
5
Shape the first portion into long strips (for Pla Krim) and the second portion into small round balls (for Kai Tao).
6
Once both shapes are formed, sift them through a sieve to remove any excess flour.
7
Boil water in a pot until it reaches a rolling boil. Add the Pla Krim strips and Kai Tao balls to the boiling water. Once they float to the surface, cook for another 2 minutes. Remove and transfer them to a bowl of cold water to stop the cooking process.
8
To make the Pla Krim (sweet syrup), heat a pot over medium heat. Add water and palm sugar.
9
Add pandan leaves for fragrance and cook until the sugar dissolves. Once it boils, add coconut milk and bring it to a boil again. Add the Pla Krim strips, wait until it boils, then turn off the heat.
10
To make the Kai Tao (salty coconut sauce), heat coconut milk in a pot. Add salt and pandan leaves for fragrance. Stir until the coconut milk comes to a boil, but be careful not to let it curdle. Add the Kai Tao balls and cook until boiling. Turn off the heat.
11
Serve by combining the Pla Krim and Kai Tao together in a bowl for the perfect balance of sweet and salty flavors.
Products used in the formula
Rice Flour
Fancy Carp Brand Rice Flour is made from high-quality rice grains and processed using water milling, resulting in a soft, fine texture. It’s ideal for recipes that require a stable, crumbly texture without being too sticky. This flour is suitable for a variety of traditional Thai desserts.
Product details
Jasmine Rice Flour
Fancy Carp Brand
It is same kind of Rice Flour without Gluten. Suitable for Bakery menus to substitute Dough flour, some menu can substitute 100%. Good point is soft texture of Jasmine rice flour. Suitable for cooking Cakes, Pancakes, Waffles.
Product details
Tapioca Starch
Fancy Carp Brand
Tapioca starch is white texture and produced from good quality tapioca (export grade) when touch feeling slip hand. Suitable for cooking food and sweetmeat to increase viscosity such as Kanom Tub Tim Krob, Kanom Ping (baking dessert), Tao Suan (bean porridge with coconut milk).
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