Recipes / Thai

Kanom tom

A traditional sweet served at Thai weddings to guests and monks, and a favourite Thai dessert from my childhood, and from my mother’s.  These are soft and chewy balls made of glutinous rice flour, with sweet shredded coconut inside.

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For the outer layer:

125g of sticky rice flour

1 cup of water

Natural colouring if desired – you can slice a small piece of beetroot and add a couple of spoons of water to make pink colouring

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Add water to the flour, 1/2 a cup at first, and knead to form a ball, then add the remaining water, including your beetroot water if using, in several stages to make a soft dough.  Leave to rest.

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For the filling:

1 coconut

2 Tbsp coconut cream

Pinch of sea salt

1 Tbsp of honey

3 Tbsp of unrefined sugar

Divide a whole coconut in half and using a coconut grater, scoop out and grate the flesh.  Place in a steamer and steam for about 5 minutes.  This will help the coconut last longer if you plan to keep some of the kanom tom for tomorrow.  If eating on the same day this step isn’t necessary.

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Take half of this steamed coconut and add the coconut cream, a pinch of sea salt, the honey and sugar and warm through on a low heat until the liquid is absorbed and the mixture is sticky.  When cool, roll into thumb sized balls.

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To form:

Take 1 Tbsp of the dough, roll into a ball, then flatten into a disc large enough to enclose the coconut filling.  Squeeze to close, making sure there are no gaps, then roll into a ball again to seal and reshape.

Drop into boiling water for roughly 5 minutes.  The balls will float to the surface. Once they have done this, leave them a little longer to make sure the dough appears swollen and cooked through.

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Once cooked, roll them in the rest of the grated coconut and serve.  Yumsville!

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