Thai Coconut Ball (Ka Nom Tom)

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READY IN: 20mins
SERVES: 6-8
YIELD: 20 balls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • First mix glutinous-rice, rice flour and white sugar together and gradually add warm water until the mixture starts making a dough.
  • Keep mixing the dough and add some pandan extract until the color is homogeneous. Leave the dough at room temperature for 10 minutes.
  • Then make a stuffing by melting brown sugar in the sauce pan and add 1 cup of coconut.
  • Lower the heat and keep stirring the mixture until the mixture start to be sticky. let it cool down or put in the fridge.
  • Make a small ball of coconut stuffing about hazel nut size.
  • Cover the stuffing with dough.
  • Boil water in the pot until it boils.
  • Put the prepared coconut balls into the water and boil until they float.
  • Take them out of the boiling water and rest on the sieve to remove excess water.
  • Put the boiled coconut ball into a cup of shredded coconut to coat the ball.
  • Serve them warm.
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