Snack · 40 min · thai

Khanom Tom

Thai flavors, weeknight effort. Glutinous rice flour meets grated coconut in a 40-minute snack worth keeping in rotation.

✓ USDA-verified nutrition data

Ingredients

• 2 cups Glutinous rice flour
• 2 cups Grated coconut
• 3/4 cup Palm sugar
• 1/2 tsp Salt
• 4 Pandan leaves

Steps

1. Simmer the pandan leaves in water 10 minutes for a fragrant green-tinted liquid; discard the leaves.
2. Knead the glutinous rice flour with the warm pandan water into a soft, pliable dough.
3. Mix half the coconut with the palm sugar and a pinch of salt into a crumbly, caramel-sweet filling.
4. Flatten a walnut of dough, wrap it around a teaspoon of filling, and seal into a smooth ball.
5. Boil in batches 4 minutes until the balls float — floating means the dough is cooked through.
6. Roll the hot balls in the remaining salted coconut until thickly coated.
7. Serve warm or at room temperature; the chewy shell against the molten palm-sugar center is pure joy.

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