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

Ingredients

• 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

You may like

Sea bream simmered in coconut milk - the fish dish you will love

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.

Report a mistake in the recipe text