ขนมช่อผกาน้ำตาลโตนด

ขนมช่อผกาน้ำตาลโตนด — Easy Thai Palm Sugar Flower Dumplings

Introduction

ขนมช่อผกาน้ำตาลโตนด (Kanom Chor Phaka with palm sugar) is a charming Thai dessert that pairs soft, slightly chewy dough with a sweet, fragrant palm sugar filling. This beginner-friendly recipe captures the traditional flavors of coconut and น้ำตาลโตนด (palm sugar) and presents them as small flower-shaped dumplings ideal for parties or afternoon tea. Follow these clear steps to make about 18 delicate pieces at home.

Ingredients for ขนมช่อผกาน้ำตาลโตนด

• 120 g rice flour (about 1 cup)
• 60 g tapioca starch (about 1/2 cup)
• 200 ml coconut milk (about 3/4 cup + 1 tbsp)
• 50 ml warm water (about 3 tbsp)
• 2 tbsp vegetable oil (plus extra for molding)
• 1/4 tsp fine salt
• 2–3 pandan leaves or 1 tsp pandan extract (optional, for aroma)
• 150 g palm sugar (น้ำตาลโตนด), chopped or grated (about 2/3 cup)
• 50 g freshly grated coconut or desiccated coconut for filling (about 1/2 cup)
• 1 tbsp water for palm sugar syrup
• Toasted shredded coconut or sesame seeds for garnish (optional)

Instructions

1. Prepare the palm sugar filling: In a small saucepan, combine the chopped palm sugar, 1 tbsp water and grated coconut. Warm over low heat, stirring until the sugar melts and the mixture is sticky but not runny. Remove from heat and let cool to room temperature.
2. Make the dough: In a mixing bowl, whisk together rice flour, tapioca starch and salt. If using pandan leaves, bruise and simmer them in the coconut milk for 5 minutes, then strain; otherwise use pandan extract mixed into coconut milk.
3. Gradually add the warm coconut milk and 50 ml warm water to the flour mix, stirring until you form a soft, slightly sticky dough. Add 2 tbsp vegetable oil and knead briefly until smooth. The dough should hold together and be pliable; if too dry add 1 tsp warm water at a time, if too sticky dust with a little rice flour.
4. Portion the dough: Lightly oil your hands and a small bowl. Divide the dough into about 18 equal pieces (roughly 20–25 g each) and roll each into a small ball.
5. Fill and shape: Flatten each ball into a thin disc in your palm. Place about 1 tsp of the cooled palm-sugar-coconut filling in the center. Fold the edges up to enclose the filling and gently press the top to create a shallow flower or rosette shape. For a more floral look, use the back of a fork or a small set of kitchen scissors to make 4–6 shallow snips around the edge, then press gently to form petals.
6. Prepare steaming setup: Line a steamer basket with banana leaf, parchment paper or cheesecloth (pierce a few small holes in parchment to allow steam through). Arrange dumplings a little apart so they don’t stick.
7. Steam: Bring water to a boil in the steamer pot, place the basket over the boiling water and steam the dumplings for 10–12 minutes on medium-high heat. The dough will turn slightly translucent and firm up when done.
8. Finish and serve: Remove dumplings carefully. If desired, brush the tops with a little coconut milk and sprinkle toasted shredded coconut or sesame seeds. Serve warm or at room temperature.

Cooking Tips for ขนมช่อผกาน้ำตาลโตนด

– Dough texture: Aim for a soft, slightly tacky dough. Too dry and the dumplings will crack; too wet and they’ll be hard to shape. Adjust with small amounts of water or rice flour.

– Flavor boost: Use fresh pandan or pandan extract for an authentic floral aroma that complements น้ำตาลโตนด (palm sugar).

– Shaping shortcut: If you don’t want to hand-shape petals, simply make round stuffed dumplings; they will still taste wonderful.

– Steaming tips: Make sure water is boiling before you place the steamer basket. Keep the lid closed during steaming to maintain consistent steam and evenly cook the dumplings.

– Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat by steaming for 3–4 minutes to soften the dough.

Nutritional Information (approximate per piece)

Yield: about 18 pieces. Values are estimates and will vary with exact ingredients and sizes.

• Calories: 95–120 kcal
• Carbohydrates: 15–20 g
• Fat: 4–6 g (mainly from coconut milk)
• Protein: 1–2 g
• Sugar: 6–10 g (from น้ำตาลโตนด/palm sugar)
• Fiber: <1 g

Conclusion

ขนมช่อผกาน้ำตาลโตนด is a delightful, approachable Thai dessert that brings together the rich flavor of น้ำตาลโตนด (palm sugar) and creamy coconut in a pretty flower-shaped dumpling. This recipe is designed for beginners and home cooks—simple ingredients, easy shaping tips, and straightforward steaming produce an authentic-tasting treat you can proudly share. Enjoy making ขนมช่อผกาน้ำตาลโตนด at home, and tweak the filling or aroma to match your taste.