Khanom Tom Recipe (Thai Coconut Balls Dessert)
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Khanom Tom Recipe (Thai Coconut Balls Dessert)
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Enjoy this khanom tom recipe, a sweet and traditional Thai coconut balls dessert that’s vegan and fun to make for any gathering!
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Ingredients
FOR THE COCONUT FILLING
- 12.3 ounces grated coconut meat
- 8.8 ounces palm sugar
- 1/2 teaspoon salt
- 1/2 cup coconut water
FOR WHITE COLOR
- 3.5 ounces glutinous rice flour
- 1/3 cup coconut water
FOR GREEN COLOR
- 1/2 cup water
- 5 Pandan leaves
- 3.5 ounces glutinous rice flour
- 1/3 cup coconut milk
FOR PURPLE COLOR
- 1/2 cup water
- 5 butterfly pea flowers
- 1/2 lime
- 3.5 ounces glutinous rice flour
- 1/3 cup coconut milk
TOPPING
- 7 ounces grated coconut meat
- 1/2 teaspoon salt
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Instructions
PREPARE THE COCONUT FILLING
- Finely shred the coconut flesh.
- 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.
- Stir in the shredded coconut and continue to cook. Once bubbles surface, prolong the cooking until the mixture becomes sticky in texture.
- Add shredded coconut.
- Continue to cook and stir the mixture until the liquid is fully absorbed, ensuring it does not dry out completely.
- Once done, transfer the mixture to a baking dish and allow it to cool down.
PREPARE THE DOUGH
- Prepare the white dough by combining glutinous rice flour and coconut milk in a large mixing bowl, kneading the mixture until a dough forms.
- 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.
- 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.
SHAPE THE COCONUT BALLS
- Shape the filling into small balls.
- Pinch off a piece of dough and form it into a ball, then flatten it out.
- Place the ball-shaped filling at the center of the flattened dough.
- Fold the dough around the ball, sealing it.
BOIL THE COCONUT BALLS
- Fill a pot or a wok with water and place it over high heat.
- Gently lower the coconut balls into the boiling water. Once they float to the surface, cook for 5 more minutes.
TOP WITH SHREDDED COCONUT
- Mix salt with shredded coconut to prepare the filling.
- 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.
Notes
- Use the nutrition card in this recipe as a guideline.
- This recipe is gluten-free and vegan.
- Use more or less pandan extract, or more or less butterfly pea flowers & lime juice to alter the green and purple color.
Nutrition Information
Show Details
Calories
29kcal
(1%)
Carbohydrates
6g
(2%)
Protein
0.1g
(0%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.01g
Monounsaturated Fat
0.03g
Sodium
76mg
(3%)
Potassium
22mg
(1%)
Fiber
0.1g
(0%)
Sugar
4g
(8%)
Vitamin A
0.4IU
(0%)
Vitamin C
0.4mg
(0%)
Calcium
2mg
(0%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 40Serving
Amount Per Serving
Calories 29 kcal
% Daily Value*
| Calories | 29kcal | 1% |
| Carbohydrates | 6g | 2% |
| Protein | 0.1g | 0% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.01g | 0% |
| Monounsaturated Fat | 0.03g | 0% |
| Sodium | 76mg | 3% |
| Potassium | 22mg | 0% |
| Fiber | 0.1g | 0% |
| Sugar | 4g | 8% |
| Vitamin A | 0.4IU | 0% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 2mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
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