Thai Coconut Dumplings (Kanom Tom)
Soft, chewy Thai coconut dumplings filled with sweet palm sugar and rolled in fresh grated coconut. A classic Thai dessert that's easy to make and irresistibly delicious.
Ingredients
Dough Ingredients:
- 100 g glutinous rice flour (green dough)
- 100-125 ml pandan juice (green dough)
- 100 g glutinous rice flour (white dough)
- 100-125 ml coconut water (white dough)
Filling Ingredients:
- 125 g grated coconut
- 80 g palm sugar approximately
- 3 tbsp coconut water
- 1 pinch salt
Topping Ingredients:
- 200 g grated white coconut
- 1 pinch salt
- 2 tbsp white sesame seeds toasted
Instructions
For the Filling:
- Heat palm sugar, coconut water, and salt in a pan over low heat until melted. Stir over low heat until dissolved.
- Add the grated coconut and cook until the mixture thickens and becomes sticky enough to shape.
- Let the mixture cool, then roll into small balls and set aside.
For the Dough:
- For the green dough, sift 100 g glutinous rice flour into a bowl. Add pandan juice gradually (you may not need it all) and knead until smooth.
- Repeat the same process for the white dough using coconut water.
For the Cooking and Assembly:
- Take a small piece of dough, flatten it, and place a coconut filling ball in the center. Wrap the dough around the filling and roll into a smooth ball.
- Bring a pot of water to a gentle boil and cook the dumplings until they float.
- While still warm, roll them in grated coconut mixed with a pinch of salt, then sprinkle with toasted sesame seeds before serving.
Notes
Tried this recipe?Let us know how it was!