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Recipe
Khanom Tom - Thai Coconut and Pandan Dumplings
Heavenly Delights: Thai Coconut and Pandan Dumplings
4.6 out of 5
Indulge in the exquisite flavors of Thai cuisine with Khanom Tom, a traditional dessert that combines the richness of coconut and the aromatic essence of pandan. These delightful dumplings are a true representation of Thai culinary artistry.
Metadata
Preparation time
20 minutes
Cooking time
20 minutes
Total time
40 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegan, Vegetarian, Gluten-free, Dairy-free, Nut-free
Allergens
N/A
Not suitable for
Paleo, Keto, Low-carb, High-protein, Atkins
Ingredients
-
1 cup (150g) glutinous rice flour 1 cup (150g) glutinous rice flour
-
1/2 cup (120ml) pandan juice 1/2 cup (120ml) pandan juice
-
1 cup (100g) grated coconut 1 cup (100g) grated coconut
-
1/2 cup (100g) palm sugar, grated 1/2 cup (100g) palm sugar, grated
-
Pinch of salt Pinch of salt
-
Banana leaves, for steaming Banana leaves, for steaming
Nutrition
- Calories (kcal / KJ): 250 kcal / 1046 KJ
- Fat (total, saturated): 8g, 7g
- Carbohydrates (total, sugars): 42g, 20g
- Protein: 3g
- Fiber: 2g
- Salt: 0.1g
Preparation
-
1.In a mixing bowl, combine the glutinous rice flour, pandan juice, and a pinch of salt. Knead the mixture until it forms a smooth dough.
-
2.In a separate bowl, mix the grated coconut and palm sugar until well combined.
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3.Take a small portion of the dough and flatten it in the palm of your hand. Place a teaspoon of the coconut and palm sugar filling in the center of the dough.
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4.Gently fold the edges of the dough over the filling, sealing it to form a small dumpling. Repeat this process until all the dough and filling are used.
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5.Cut banana leaves into small squares and place each dumpling on a square of banana leaf.
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6.Steam the dumplings over medium heat for about 15-20 minutes, or until they become translucent and cooked through.
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7.Remove the dumplings from the steamer and let them cool slightly before serving.
Treat your ingredients with care...
- Pandan juice — If fresh pandan leaves are not available, you can use pandan extract or pandan paste as a substitute. Adjust the quantity according to the strength of the flavor.
- Grated coconut — Freshly grated coconut is preferred for its natural sweetness and texture. If unavailable, you can use frozen grated coconut or desiccated coconut as an alternative.
Tips & Tricks
- To prevent the dumplings from sticking to the banana leaves, lightly brush the leaves with oil before placing the dumplings on them.
- If you prefer a sweeter filling, you can increase the amount of palm sugar in the grated coconut mixture.
- Serve the Khanom Tom warm for the best taste and texture.
Serving advice
Serve the Khanom Tom as a delightful dessert on its own or pair it with a cup of hot Thai tea for a truly authentic experience.
Presentation advice
Arrange the steamed Khanom Tom on a platter lined with fresh banana leaves for an eye-catching presentation. Sprinkle some grated coconut on top for an added touch of elegance.
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