Coconut Dumplings in Sweet Coconut Milk
Preparation time
30
Minute
Cooking time
20
Minute
For
3-4
Serve
Coconut Dumplings in Sweet Coconut Milk, also known as Khanom Ko or Khanom Hua Lan (Bald-Headed Dessert), is a traditional dessert from Phetchaburi, Thailand. It’s similar to Khanom Tom Khao, made with soft glutinous rice dough filled with sweet coconut and served in coconut milk. This dessert has a gentle sweetness and a smooth texture, thanks to the glutinous rice flour. Traditionally, it was naturally colored with herbal extracts and filled with either sweet coconut and sugar or a savory mung bean filling. The sweet, creamy coconut milk makes it a great choice for anyone who enjoys Bua Loy.
Our Khanom Ko Kati recipe uses Fancy Carp Glutinous Rice Flour, which is water-milled for a soft, smooth dough. We guarantee that our Khanom Ko Kati will be tender and silky. Plus, it’s gluten-free, making it perfect for anyone with wheat allergies, both kids and adults.

Raw material
How to cook

1
Prepare the filling ingredients: shredded coconut, coconut sugar, coconut water, and sea salt.

2
Place a pot on medium heat. Add the coconut sugar, followed by the coconut water and salt. Stir until fully dissolved, then bring to a boil. Add the shredded coconut and stir until the mixture is dry and fragrant. Remove from heat and let cool completely.

3
For the dough, divide the glutinous rice flour into two equal portions. Mix each portion with one of the liquids: pandan water and coconut water. Knead until the dough is smooth and no longer sticky.

4
Now, you have both the dough and filling ready for shaping.

5
Take a small handful of dough and roll it into a ball. Flatten it to about 2 mm thick. Take a small portion of the filling (smaller than the dough piece), shape it into a small ball, and place it on the dough. Wrap the dough around the filling, forming a round ball. Place on a tray and repeat until all the dough and filling are used.

6
Place a pot of water on medium heat and bring to a boil. Drop the prepared dough balls (Khanom Ko) into the boiling water. When they float to the surface, they are done. Remove and place them in cold water to prevent sticking.

7
Place a pot on medium heat again and pour in the thick coconut milk. Add the sea salt, sugar, and pandan leaves. Stir until the sugar dissolves and the mixture comes to a boil. Remove the pandan leaves, sprinkle in the toasted white sesame seeds, and take the pot off the heat.

8
To serve, place the Khanom Ko in a bowl, drizzle with the prepared coconut milk, and sprinkle with toasted white sesame seeds. Enjoy!
Products used in the formula

Black Glutinous Rice Flour
Fancy Carp Brand
Produce from black glutinous rice seed 100%, fine texture and can substitute for white glutinous rice flour 100%. Black glutinous rice flour has more nutritious than rice flour. Suitable for cooking Kanom Tien, Kanom Keng, Bua Loy
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