Desserts

Khanom tom (ขนมต้ม)

Small rice flour dumplings filled with coconut and palm sugar, boiled in water and then rolled in grated coconut. A soft, sweet treat, served at the end of a meal or at any time of day.

40 min
4 servings
Medium
Moderate
🇹🇭 Thailand

Made it? Rate this recipe

Save to favorites Add to my shopping list

Instructions

Mix the rice flour, salt and half the coconut milk to make a soft dough.
Knead for 5 minutes until smooth and no longer sticky to the fingers.
Heat the palm sugar with the remaining coconut milk and the grated coconut to make a thick filling, then let it cool.
Shape small balls of dough and hollow them out to slip in a spoonful of filling.
Close the ball and roll it between your hands to smooth it.
Bring water to the boil with the pandan leaf, drop in the dumplings and let them rise to the surface, about 5 minutes.
Drain them, roll them in the sweetened coconut and serve warm or at room temperature.