Khanom tom

Method

1. 1 Simmer the grated coconut with palm sugar over low heat until dry and sticky, then let cool.
2. 2 Shape the coconut filling into small balls.
3. 3 Knead the glutinous rice flour with pandan leaf water until the dough is pliable and has a light green color.
4. 4 Wrap the dough around the filling, then roll it into a ball and seal the seam.
5. 5 Boil until the dumplings float to the surface, then remove and immediately roll them in fresh grated coconut.