Flour Mixture
• Rice flour 110 g
• Glutinous flour 110g
• tapioca flour 55 g+ for face powder
• hot water 290ml

Salted coconut milk
• Coconut milk 250ml
• sugar 30g
• Salt 2 teaspoons
• Corn Flour 1 teaspoon

Sweeten coconut milk
• Coconut milk 250ml
• Cane sugar 60g
• Corn flour 1 teaspoon

1. To make the flour, combine all 3 types of flour carefully add small amount at a time of the hot water. Use the wooden spoon to stir. When flour mixture started to hold each other reduce the temperature by using hand to knead the flour mixture.
2. Rest the dough about 20 minutes then divided into 2 parts. Use the tapioca flour to dash on your hand and dash on surface then shape it as a small oval shape, for the “Kai Tao” part. Another part, shape it as a long line and flatten it. And cut it in ½ cm width and 3cm length, for the “Pagrim”
3. Separately, bring 2 flours mixture to the boil. (Reason to separate is that, they both have a different consistency, different time to cook). If the flour float to the water surface spoon it up and immediately soak in the cold water, this will also help to non stick the flour.
4. Boil both type of coconuts milk. After boil, add the flour mixture, for “Kai Tao” in a salted coconut milk and “Pagrim” in a sweeten coconut milk. Add the corn flour which has been dissolve in the small amount of water to thicken the milk. Then remove from heat.
5. For serving, have Pagrim Kai Tao part as favor.