Sumptuous Recipes

Khanom Kho-Nam (Black rice balls with coconut filling)

Ingredients for coconut filling:
2 cups coconuts, finely shredded
1 cup palm sugar
Ingredients for rice balls:
1 1/2cups Nine-Star-Bear brand black glutinous rice flour
3 tbsp Double-Bear brand rice flour
3 tsp salt
1/3 cup sugar
1/2 kg coconuts, finely shredded

Directions for making filling:
1. Mix shredded coconuts with palm sugar over medium-low heat till the mixture is dry. Add 1 tbsp. glutinous rice flour for more sticky texture (optional). Set aside till warm.
2. Using 1/2 tsp of the mixture in step 1 at a time, roll them into balls.
3. Smoke the filling with Thai scented candle.
Directions for making rice balls:
1. Add lukewarm water to black glutinous rice flour. Knead well. Then add 1/4 tsp salt and continue kneading till the dough is soft. Using 1 tsp of dough at a time, form small balls, then flatten them so that they are thin enough to wrap around the filling balls obtained earlier.
2. Toss the rice balls into boiling water. Remove when they float to the surface. Immediately put them in cold water to prevent them from sticking. After a moment, drain and set them aside.
3. Extract about 5 cups of coconut milk from 1/2 kg of finely shredded coconuts. Dissolve rice flour, sugar and salt in coconut milk and strain the mixture through cheesecloth.
4. Bring the mixture to a boil over low heat and constant stirring to prevent clumping. Remove when boils.
5. Add rice balls to coconut mixture and serve