Khanom Tom (Thai coconut balls)
Khanom Tom are delicious Thai balls made of glutinous rice dough, filled with soft palm sugar and then generously rolled in grated coconut. This traditional dessert is soft, sweet, and exotic, with a surprising flavour that is perfect as a dessert or with tea as a sweet snack.
Servings balls
Ingredients
- 150 g glutinous rice flour
- 3 tbsp coconut milk
- 50 ml water
- 1 food coloring (optional, 1-2 drops, colour of your choice)
- 150 g grated coconut
- 150 g palm sugar
Instructions
Preparation
- Put 150 g glutinous rice flour, 3 tbsp coconut milk, and 50 ml water in a bowl. Optionally, add 1-2 drops of 1 food coloring for colour. Mix everything until you have a smooth dough, cover, and let rest for 30 minutes.
Cooking
- Divide the dough into small balls of ±15-20 g. Make a small indentation in each ball, fill with a small cube of 150 g palm sugar, and then carefully close into a ball.
- Bring water to a boil in a pan and cook the balls in batches; once they float to the top, cook for 1-2 more minutes. Remove them with a slotted spoon.
To serve
- Roll the cooked khanom tom balls immediately through 150 g grated coconut so they are nicely coated. Serve warm or at room temperature.
Notes
These khanom tom balls become softer as they cool; therefore, it is better to serve them the same day.
Nutrition
Calories: 102kcalCarbohydrates: 14gProtein: 1gFat: 5gSaturated fat: 4gSugars: 5g
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