Photograph of the finished Khanom ko

Thailand · Viên nếp chiên áo dừa Khanom ko

Khanom ko

45 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Glutinous rice flour Glutinous rice flour 1.1 lb
  • Photograph of Shredded coconut Shredded coconut 12.7 oz
  • Photograph of Palm sugar Palm sugar 11.3 oz
  • Photograph of Coconut milk Coconut milk 1 ⅓ cups
  • Photograph of Oil Oil 3 cups
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Pandan leaves Pandan leaves 12 leaves
  • Photograph of Roasted sesame seeds Roasted sesame seeds 2.1 oz

Method

  1. 1 Simmer grated coconut with palm sugar and salt for 12 minutes to make a chewy, dry coconut filling.
  2. 2 Stir until the filling separates from the sides of the pan; if the filling is still wet, the balls will burst when fried.
  3. 3 Knead the glutinous rice flour with warm coconut milk and pandan leaf extract for 8 minutes until a soft dough is formed.
  4. 4 Wrap the coconut filling in the dough and roll it into a tightly sealed ball, leaving no gaps.
  5. 5 Fry in warm oil at 150 degrees, gradually increasing the temperature to 170 degrees for 7 minutes until the balls expand evenly.
  6. 6 Remove from the water, drain, then roll in fresh grated coconut and roasted sesame seeds while still warm.

With an appliance

  • Air fryer 44 min

    Replace step 5: spray oil evenly on the wrapped glutinous rice balls, fry in an air fryer at 150 degrees for 7 minutes, then increase to 170 degrees for another 5 minutes, flipping at the 7th minute; step 6 still rolls in coconut and sesame seeds while still warm.

Start cooking