← Nouns Cooking · Thai

Ingredients

• 200 g freshly grated coconut (or frozen grated coconut)
• 150 g Palm sugar, grated
• 80 ml coconut water or plain water
• 1 pinch Salt
• 200 g Glutinous rice flour
• 80 ml Coconut milk
• 80 ml water or pandan juice, as needed
• 100 g freshly grated coconut
• ¼ tsp Salt

Method

1. Cook the filling coconut, palm sugar, coconut water and salt in a pan over medium-low heat for 12–15 min, stirring, until dark, sticky and almost dry. Cool, then roll into 1.5 cm balls.
2. Mix the rice flour with the coconut milk and add water a little at a time, kneading until you have a soft, smooth dough like play-dough.
3. Flatten a walnut-sized piece of dough in your palm, put a filling ball in the middle, wrap and roll smooth. Repeat, keeping the rest covered.
4. Mix the coating coconut with the salt. If using fresh coconut, steam it for 5 min first so it keeps longer.
5. Drop the balls into a large pan of gently boiling water in batches. When they float, cook for 1 minute more, then lift out with a slotted spoon.
6. Roll the hot balls straight away in the salted coconut and serve warm or at room temperature.

Tips

• Colour the dough green with pandan juice or blue with butterfly pea tea for a pretty mixed plate.
• Best eaten the day they are made; the dough hardens in the fridge.

Sources

Written in our own words after cross-checking these recipes:

Hungry in Thailand Lion Brand