Petitchef

Pla krim-khai tao (vermicelli in coconut milk syrup)

Other
2 servings
25 min
15 min
Very Easy

Ingredients

Number of serving: 2
50 gms Sticky Rice Flour

25 gms Rice Flour

1 Tablespoons Cassava Starch

50 ml flower Water

200 gms Palm Sugar

250 ml Water

200 ml Coconut Milk

A Pinch of Salt

Water for Boiling

A Bowl of Cool Water

Preparation

  • Mix the rice flour, sticky rice flour and cassava starch together.
  • Add enough of the flower water to form a stiff dough and knead it a little.Bring a pot of water to the boil.
  • Pinch off small pieces of the dough and roll them into worm shapes and drop them into the boiling water to cook.
  • They cook quickly, typically one or two minutes depending on size. Scoop out of the hot water and drop into the cool water to cool down.
  • Make palm sugar syrup by adding the sugar, to water. Add just enough water to cover the sugar, then heat until the sugar is light brown and just dissolved and leave to cool.
  • Add the Vermicelli in the pot. This will make vermicelli absorb the syrup. To make a salty coconut milk, put coconut milk on the heat, add a pinch of salt and just warm it till steam starts coming off, you just want to warm it.
  • To serve spoon the vermicelli in a bowl and pour the warm coconut milk over it.





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