Hello everyone
Today, I would like to introduce everyone to a classic Thai dessert called "Pla-Grim Kai-Tao" Its distinctive features are its color and shape, which resemble turtle eggs and anchovies. The main ingredients are flour and coconut milk. It is often molded into the shapes of turtle eggs and anchovies and is served with coconut milk. This sweet treat has the characteristic sweet, rich, and fragrant coconut aroma that is iconic to traditional Thai desserts.
The texture of the Kai-Tao, made from pure glutinous rice flour, is chewy and elastic, while the Pla-Grim , made with tapioca starch, has a smoother and softer texture. Although they have different textures, when eaten together with the sweet coconut milk sauce, they complement each other perfectly.
Ingredients
Ingredients for the "Pla-Grim" (long strands)
- 100 grams of Glutinous rice flour
- 50 grams of Tapioca flour
- 80 ml (approximately) of Hot water
Ingredients for the "Kai-Tao" (small rounds)
- 200 grams of Glutinous rice flour
- 100 ml (approximately) of Water
Ingredients for the Seasoned Coconut Milk
- 500 ml of Coconut milk
- 1/2 teaspoon of Salt
- 1 tablespoon of Rice flour
Ingredients for the Palm Sugar Syrup
- 200 grams of Palm sugar
- 100 ml of Water
- 2-3 Pandan leaf (for added fragrance)
Instructions
For this dessert, I will make four separate parts according to the ingredients above. Each part, once finished, will be placed in separate containers. You can make any part first, or you can follow the steps below. Let's begin!
Making the "Pla-Grim"
Combine the glutinous rice flour and tapioca flour in a mixing bowl. Stir to mix.
Gradually add the hot water. Knead until the dough comes together into a ball.
Shape the dough into small, long, thin strands. Set aside.
Making the "Kai-Tao"
Place the glutinous rice flour in a mixing bowl.
Gradually add the water and knead until the dough is smooth and no longer sticky.
Shape the dough into small, equally-sized balls. Set aside.
Cooking the Pla-Grim and Kai-Tao
Pour water into a pot and bring to a boil over medium heat. Once boiling, add the Pla-Grim Cook until they float to the surface, then continue cooking for another 2 minutes. Remove and soak in cold water. Set aside.
Repeat the same process for the Kai-Tao, setting them aside separately.
Making the Seasoned Coconut Milk
Prepare a pot. Add the coconut milk, rice flour, and salt. Stir until the flour is completely dissolved with no lumps and pandan leaf.
Turn on the heat to low and simmer until the coconut milk thickens slightly and comes to a gentle boil.
Turn off the heat. Your seasoned coconut milk is ready. Set it aside.
(The small amount of salt I added helps to cut the richness and enhances the savory flavor of the coconut milk.)
Making the Palm Sugar Syrup
- Prepare a pot. Add the water, palm sugar, Turn the heat to low and simmer until it boils and thickens slightly. Turn off the heat, Set the syrup aside.
Serving Method
- Prepare a serving bowl. Add the Kai-Tao followed by the Pla-Grim.
- Pour the seasoned coconut milk and palm sugar syrup over the top. It can be served either hot or cold.
Tasting Experience
With the first spoonful, I experienced the rich, fragrant aroma of the perfectly simmered coconut milk. It had a pleasantly viscous and smooth texture that felt soft on the tongue. This was followed by a well-balanced, mellow sweetness, carrying the distinct, infused fragrance of pandan leaves. The sweetness wasn't sharp or overwhelming but harmonized perfectly with the fragrant richness of the coconut milk.
When everything comes together in a single bite, I get a complex and well-rounded flavor and texture profile: sweet, rich, slightly salty, chewy, soft, and aromatic.
Whether eaten warm to enjoy the coconut's fragrance and a comforting feeling, or eaten cold for a refreshing treat, this is a classic Thai dessert that provides such perfect happiness and deliciousness that you'll quickly find yourself going back for the next spoonful! 😃
Thanks you for visiting🥰