Thai Coconut Dumplings (Kanom Tom)
Soft, chewy, and fragrant with pandan and coconut, these traditional Thai Coconut Dumplings (Kanom Tom) are a delightful bite-sized treat. Each dumpling wraps a warmly sweet coconut–palm sugar filling inside a tender glutinous rice dough, then gets rolled in freshly grated coconut for the perfect finish.
- 100 g glutinous rice flour (green dough)
- 100-125 ml pandan juice (green dough)
- 100 g glutinous rice flour (white dough)
- 100-125 ml coconut water (white dough)
- Filling Ingredients:
- 125 g grated coconut
- 80 g palm sugar approximately
- 3 tbsp coconut water
- 1 pinch salt
- Topping Ingredients:
- 200 g grated white coconut
- 1 pinch salt
- 2 tbsp white sesame seeds toasted
- For the Filling:
- Heat palm sugar, coconut water, and salt in a pan over low heat until melted. Stir over low heat until dissolved.
- Add the grated coconut and cook until the mixture thickens and becomes sticky enough to shape.
- Let the mixture cool, then roll into small balls and set aside.
Simple yet charming, they’re a classic Thai dessert that highlights the beauty of minimal ingredients and authentic technique. This recipe comes from Chef Lyn, a talented chef and instructor at the Siam Culinary Academy in Bangkok.
Known for her structured yet approachable teaching style, Chef Lyn brings together professional culinary insight and a deep love for traditional Thai flavors. Her take on Kanom Tom is both accessible and true to its roots, making it a wonderful introduction to Thai sweets for cooks of any level.
Enjoy!
For the green dough, sift 100 g glutinous rice flour into a bowl. Add pandan juice gradually (you may not need it all) and knead until smooth.
Repeat the same process for the white dough using coconut water.
Take a small piece of dough, flatten it, and place a coconut filling ball in the center. Wrap the dough around the filling and roll into a smooth ball.
Bring a pot of water to a gentle boil and cook the dumplings until they float.
While still warm, roll them in grated coconut mixed with a pinch of salt, then sprinkle with toasted sesame seeds before serving.
