Hello everyone from Thailand! 🤗
- Many types of Thai desserts often incorporate root vegetables mixed with other ingredients like flour. This not only adds color, making them look more appetizing, but also significantly improves the taste and texture of the sweets, much more enjoyable than eating plain flour based desserts alone. Many Thai desserts get their richness from coconut milk or coconut meat, whether they are sweets served in coconut milk or those that have coconut meat added in.
- As for the dessert I made today, my mother used to make it for me since I was a child. She usually made it for ancestor worship ceremonies, and would make extra for the family to eat as well. We call it "Khanom Ko" , but its real, commonly known name among Thais is "Khanom Tom".
Khanom Tom
It consists of round flour balls with a filling made from coconut cooked with sugar. They are then boiled until cooked. Before eating, they are coated with grated coconut. When you bite into the soft dough, you encounter the sweet coconut filling.
The Khanom Tom I make, I also add purple sweet potato into the dough mixing step. Let's go look at the preparation method.
RECIPE : Khanom Tom
INGREDIENTS
Ingredients for Purple Sweet Potato Dough
- 70g Steamed purple sweet potato
- 50g Glutinous rice flour
- 40g Coconut milk
Ingredients for Coconut Filling
- 200g Grated coconut meat
- 100g Coconut palm sugar
- 20g Brown sugar
- 2 tbsp Water
- A pinch of salt
Here are the steps to make Khanom Tom
Method for Making the Dough
- Take the steamed purple sweet potato while it's still warm and knead it with the glutinous rice flour until well combined.
Gradually add the coconut milk and knead it into the flour mixture. I knead the dough for a while longer so the texture becomes chewy and soft, not tough and hard.
Knead until the mixture no longer sticks to your hands. Then, cover with a cloth and set this dough aside.
Method for Making the Coconut Filling
- Put the coconut palm sugar, brown sugar, salt, and water into a pan. Stir until dissolved and bring to a boil.
- Add the grated coconut and stir to mix well.
- Stir-fry until the filling has absorbed all the sugar liquid. Fry until the filling is dry but not too dry; it should still have some juiciness from the sugar so the coconut remains soft and not hard.
- Remove from heat. Let it cool slightly until warm, then form into small balls. Prepare these as the filling for the Khanom Tom.
Preparing the Grated Coconut for Coating
Steam the grated coconut until cooked (I steam it for about 10 minutes).
Let it cool, then place it on a tray. Sprinkle a little salt and mix well. Set aside.
Method for Making Khanom Tom
- Take a portion of the dough according to the size you want. Shape it into a round ball, then flatten it into a thin disc.
- Place the coconut filling in the center.
- Wrap the dough around the filling, sealing it completely. Roll it into a round ball.
- Repeat this process until all the dough and filling are used up.
Fill a pot with water and place it over medium heat. Add pandan leaves for fragrance. Bring the water to a boil.
Add the dessert balls to the boiling water. Cook until the dough is cooked and they float to the surface. Continue boiling for another 2 minutes.
- Use a sieve to scoop out the Khanom Tom, draining off the excess water. Then, place them into the prepared grated coconut for coating.
- Coat the Khanom Tom thoroughly so the coconut sticks to every piece. And it's done!
SERVING
- Arrange on a plate, ready to serve. The Khanom Tom has beautiful purple, chewy, soft dough that looks very delicious. The sweet, juicy coconut filling inside pairs perfectly and tastes wonderful.
- So, what do you think about the Thai dessert I made today? Thank you all for stopping by. Thank you for all the comments and votes. See you again next time! 😍
