I really love your posts about different Thai delicacies. This post beautifully showcases the effort and artistry behind traditional Thai desserts. I really appreciate how you explained the process step-by-step
From preparing both the Pla-Grim and Kai-Tao separately to combining them with the coconut milk and palm sugar syrup. It’s clear that every element plays a role in balancing the textures and flavors.

I also like how you mentioned the small detail of adding a bit of salt to enhance the coconut’s richness. It’s those little touches that really show how well this recipe is thought of. The dessert seems comforting yet refreshing, and it’s easy to imagine how each bite brings together that perfect mix of sweet, fragrant, and slightly savory flavor.

Thank you for sharing not just the recipe, but also a glimpse into your Thai culinary tradition. It’s always inspiring to see how simple ingredients like flour, coconut milk, and pandan can be turned into something so special and meaningful.