Thai-style sticky rice flour dumplings filled with delicious palm sugar and covered with shredded coconut is actually eaten as a breakfast dish in Thailand.
Most people know this sweet from markets, where the can be in different colors. Green: colored by pandan leaf, blue: colored by butterfly pea flower.
Originally this is a recipe from Southern Thailand, but you will find it everywhere in Thailand.
VEGAN KANOM KOH
Prep : 10 min Cook: 20 min Ready in: 30 hours Makes: 70 pieces
INGREDIENTS
250 gram Glutinous rice flour
200-250 gram Coconut milk,
Pandan water (for green kanom koh) or Butterfly tea (for blue kanom koh)
50 grams Coconut sugar
200 grams Shredded coconut
salt
Water for boiling
EQUIPMENT
Mixing bowl
Tea towel
Pot for boiling
PREPARATION
Make your own coconut milk
Make the pandan tea or butterfly tea (highly concentrated). let it cool down
Crumble the coconut sugar
METHOD
In a bowl mix the flour with the coconut milk and the green or blue tea
Kneed until soft
Roll into small balls (ca. 2,5 centimeter), cover with a tea towel to prevent drying out
For the filling: push down a dough ball and spread it thinly, add a bit of coconut sugar. Wrap the dough around the filling and mold it into a small bowl again
Fill a pot with water. Heat the pot over high heat.
Place the filled rice balls in the boiling water and boil for ca. 10 minutes
In a bowl mix the shredded coconut with a bit of salt
Remove the balls from the pot, drain them
Roll the balls after draining through the coconut/salt mix
Place on a serving plate
Serve and enjoy
This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND.
Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley!
A MEAL WITH A VIEW.