Thai Coconut Dumplings (Kanom Tom)

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!

Dough Ingredients:

• 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.

For the Dough:

• 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.

For the Cooking and Assembly:

• 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.