Kanom Ko (Sugar Dumplings)

• Rest_dough dough for 30 minutes

Nutrition values are AI-estimated based on ingredients.

• 2 cups glutinous rice flour
• 1 cup chopped pandan leaves
• 1/2 cup water
• 1 cup chopped palm sugar
• 1 cup dried shredded coconut
• 1/4 cup hot water
• 1/4 teaspoon salt

1. 1Chop pandan leaves, blend with water, and strain to make pandan juice.
2. 2In a bowl, gradually add pandan juice to glutinous rice flour, kneading by hand until a soft, pliable, light green dough forms.
3. 3Cover the dough with plastic wrap and let it rest for 30 minutes.
4. 4Chop palm sugar pucks into small, roughly 1/4-inch cubes for the filling.
5. 5Rehydrate dried shredded coconut with hot water dissolved with salt for the coating.
6. 6Pinch off small pieces of rested dough, flatten, place a piece of chopped palm sugar in the center, seal, and roll into a smooth ball.
7. 7Boil the formed dumplings in bubbling hot water until they float to the surface.
8. 8Immediately scoop out the warm dumplings and toss them in the prepared salted coconut mixture until evenly coated.

These instructions are our analysis of the original video. Watch on YouTube →