Khanom Tom Recipe (Thai Coconut Balls Dessert)

Nguyên liệu

• 2 1/2 cups grated coconut meat
• 1 1/4 cup palm sugar
• 1/2 teaspoon salt
• 1/2 cup coconut water
• 3/4 cup glutinous rice flour
• 1/3 cup coconut water
• 1/2 cup water
• 5 pandan leaves
• 3/4 cup glutinous rice flour
• 1/3 cup coconut milk
• 1/2 cup water
• 5 dried butterfly pea flowers
• 1/2 lime
• 3/4 cup glutinous rice flour
• 1/3 cup coconut milk
• 1 cup grated coconut meat
• 1/2 teaspoon salt

Cách làm

1. 1

   Finely shred the coconut flesh.

2. 2

   Place a wok or skillet over medium heat and combine coconut water, palm sugar, and salt. Cook until the mixture begins to bubble and thicken.

3. 3

   Stir in the shredded coconut and continue to cook. Once bubbles surface, prolong the cooking until the mixture becomes sticky in texture.

4. 4

   Add shredded coconut.

5. 5

   Continue to cook and stir the mixture until the liquid is fully absorbed, ensuring it does not dry out completely.

6. 6

   Once done, transfer the mixture to a baking dish and allow it to cool down.

7. 7

   Prepare the white dough by combining glutinous rice flour and coconut milk in a large mixing bowl, kneading the mixture until a dough forms.

8. 8

   For the green dough, blend pandan leaves with water and strain the mixture through a sieve cloth to remove impurities and extract the pandan juice. In a mixing bowl, combine 2 tablespoons of the pandan extract, coconut milk, and glutinous rice flour, kneading them together to form a dough.

9. 9

   Set a pot on medium heat and add water along with butterfly pea flowers. The water will turn blue; once it does, introduce fresh lime juice until the liquid changes to purple. In a mixing bowl, combine 2 tablespoons of this purple liquid, coconut milk, and glutinous rice flour, kneading them together to form a dough.

10. 10

    Shape the filling into small balls.

11. 11

    Pinch off a piece of dough and form it into a ball, then flatten it out.

12. 12

    Place the ball-shaped filling at the center of the flattened dough.

13. 13

    Fold the dough around the ball, sealing it.

14. 14

    Fill a pot or a wok with water and place it over high heat.

15. 15

    Gently lower the coconut balls into the boiling water. Once they float to the surface, cook for 5 more minutes.

16. 16

    Mix salt with shredded coconut to prepare the filling.

17. 17

    Spread some of the coconut filling on a tray. As soon as the coconut balls finish cooking, place them over the filling, making sure each ball is topped with the shredded coconut.