Appon's Thai Food Recipes

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Coconut Salt Sweet Dumplings ( Ka Noom Sword Side )


Traditionally these steamed sweets are made in banana leaves, but greaseproof paper works just as well. In the photograph, you can see I've cut one open so you can see inside. They have 3 layers, at the centre is a sweet ground coconut, then a layer of sticky rice flour dough, and an outside coating of salty rice dough with coconut milk.


Ingredients for Coconut Sugar Filling
100 gms Ground Coconut
200 gms Palm Sugar (Or Brown Sugar)
70 ml Water

Ingredients for Middle Layer
200 gms Sticky Rice Flour
50 ml Warm Water

Ingredients for Outside
100 gms Rice Flour
200 gms Coconut Milk
4 Tablespoons Sugar
1 Teaspoon Salt

Greaseproof paper, or Banana Leaves to Wrap

1. Make the filling by mixing the water and sugar in a saucepan.
2. Stir until the sugar has dissolved, then add the ground coconut and boil until it forms a thick sticky sauce.
3. Remove from the heat and leave to cool a little, then take teaspoon sized lumps of the coconut mix and roll then into balls. You can get 20 balls from that mixture.
4. You can see these balls in the top left photograph.

5. Next to the middle layer, mix the sticky rice flour with warm water and mix it to form a smooth dough.
6. Pinch off pieces of the dough, roll them into balls, flatten the balls to a disc. Each one of these discs will be used to wrap around a coconut ball, so make sure the discs are big enough.
7. Wrap the disc around the coconut balls and roll them between the palms of your hands to make them into smooth balls. You can see this in the top right photograph.

8. Next to the outside, in a saucepan, mix the rice flour and coconut milk, sugar, and salt together. Heat gently stirring all the time, the mixture will form a thick white paste as it cooks. This takes 3-5 minutes of cooking. Remove from the heat.

9. Next assembly: Cut greaseproof paper into 4x8cm pieces. Spoon a little of the outer mixture onto the paper.
10. Place a rice ball onto this mixture, and spoon over more of the outer layer. You can see this in the bottom left photograph.
11. Fold up the paper into a small triangular packet and staple it shut, or tie with string, as in the botto right photograph.
12. Steam for 10 minutes in a Chinese steamer. Eat warm or cold.

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This page contains a single entry from the blog posted on May 17, 2006 9:49 AM.

The previous post in this blog was Thai Salt Doughtnuts ( Pa Torng Go ).

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