Thai cuisine · Desserts & Sweets

Khanom Tom

Boiled glutinous rice balls with a liquid palm sugar core, rolled while still warm in fresh grated coconut.

Ingredients · for 6 servings

• 200 g glutinous rice flour
• 150 ml water
• 120 g palm sugar
• 150 g grated coconut
• 4 pandan leaves
• 1 tsp salt
• 3 tbsp coconut milk

Instructions

1. For the filling, simmer the palm sugar with 50 g grated coconut and the coconut milk over low heat for 6–8 min until a sticky mass forms that pulls away from the bottom of the pan; let cool and shape into 24 small balls.
2. Cut two pandan leaves small, puree with the water, press through a cloth, and gradually knead the green extract into the glutinous rice flour until a soft, non-sticky dough forms.
3. Divide the dough into 24 equal pieces, flatten each, place a sugar ball inside, and carefully seal the dough all around – any gap will let the filling leak out.
4. Mix the remaining grated coconut with the salt and steam with the rest of the pandan leaves over boiling water for 8 min so it keeps and becomes fragrant.
5. Bring plenty of water to a boil, add the balls in batches and let them poach for 4–5 min until they rise to the surface, then float for another 1 min.
6. Lift the balls out with a slotted spoon, roll immediately in the steamed grated coconut, and serve warm.