Khanom ko

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.