Khanom Tom - Thai Coconut and Pandan Dumplings

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. 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. 2.
   In a separate bowl, mix the grated coconut and palm sugar until well combined.
3. 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.
4. 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.
5. 5.
   Cut banana leaves into small squares and place each dumpling on a square of banana leaf.
6. 6.
   Steam the dumplings over medium heat for about 15-20 minutes, or until they become translucent and cooked through.
7. 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.