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Writer's pictureEco-Logic Resort

A Traditional Thai dessert: Kanom Koh:


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.



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