Pla krim khai tao (rice pearls in coconut milk)

Directions

1. Sift the three flours together, mix them, sift again, and pour them into a saucepan. ≈ 4 min
2. Pour: Pour the boiling water over the flour and mix with a spatula. ⏱ ≈ 10 min
3. Once the dough has warmed, knead it by hand until it is soft and smooth. ⏱ ≈ 20 min
4. Let it rest for half an hour under a damp cloth. ⏱ ≈ 20 min
5. In a saucepan, combine coconut milk, sugar, salt, and a little jasmine water: this is the sauce for the “turtle eggs”. ≈ 4 min
6. In a separate saucepan, combine coconut milk, sugar, and jasmine water to create the sauce for the “fish”. ≈ 4 min
7. Divide the dough in half: roll one half into small, elongated sausages (the fish) and the other into small balls (the turtle eggs). ≈ 10 min
8. Poach them separately in boiling water, then immediately plunge them into cold water to prevent them from sticking together. ⏱ ≈ 10 min
9. Heat the salty sauce, add the balls, and let it simmer. ⏱ ≈ 10 min
10. Heat the sweet sauce, add the sausages, and let them cook. ⏱ ≈ 10 min
11. Serve the “fish” in bowls, topped with “turtle eggs” and shredded coconut. ≈ 2 min