ขนมต้มชาไทย

ขนมต้มชาไทย: Thai Tea Glutinous Rice Dumplings Recipe

Introduction

ขนมต้มชาไทย is a delightful fusion of classic Thai street dessert and the beloved Thai tea flavor. These soft, chewy glutinous rice dumplings are infused with fragrant Thai tea and filled with sweet palm sugar or coconut, then rolled in toasted shredded coconut. Perfect for beginners and home cooks, this recipe walks you through each step to make authentic-tasting ขนมต้มชาไทย at home. Makes about 12–16 dumplings — a great snack or dessert to share.

Ingredients for ขนมต้มชาไทย

• 200 g (1 2/3 cups) glutinous (sweet) rice flour
• 50 g (1/3 cup) tapioca starch (optional, for extra chew)
• 2 tbsp Thai tea powder (or 3–4 Thai tea bags)
• 220–250 ml (3/4–1 cup) warm coconut milk or a mix of coconut milk + warm water
• 50 g (1/4 cup) granulated sugar (adjust to taste)
• Pinch of salt
• 100 g (3.5 oz) palm sugar or brown sugar, chopped into small chunks (for filling)
• 150 g (1 1/2 cups) shredded coconut, toasted (for coating)
• 1–2 tsp vegetable oil (for hands)
• Optional: extra coconut cream for drizzling or a few drops of orange food coloring for a brighter Thai tea color

Instructions: How to Make ขนมต้มชาไทย

1. Prepare Thai tea infusion: If using loose Thai tea or tea bags, steep the tea in 150 ml (2/3 cup) near-boiling water for 5 minutes. Strain and press to extract liquid. If using powder, mix powder with a little of the warm coconut milk to dissolve.
2. Combine liquids: Mix the strained Thai tea concentrate with the remaining coconut milk (total about 220–250 ml). Leave a little liquid reserved in case dough is too dry.
3. Mix dry ingredients: In a bowl, whisk together glutinous rice flour, tapioca starch, sugar, and salt until evenly combined.
4. Form dough: Gradually pour the warm Thai tea–coconut mixture into the dry ingredients, stirring with a spatula or wooden spoon until a shaggy dough forms. When cool enough to handle, knead briefly until smooth and pliable. If dough is too sticky, add a little more glutinous rice flour; if too dry, add a teaspoon or two of warm liquid. The dough should be soft but not sticky.
5. Prepare filling and coating: Keep the palm sugar pieces ready for filling. Toast shredded coconut in a dry pan over medium heat until lightly golden, stirring constantly. Let cool.
6. Shape dumplings: Divide dough into 12–16 equal pieces. Flatten each piece into a small disc, place a small chunk of palm sugar in the center, and carefully wrap the dough around the filling to form a sealed ball. Lightly oil your hands to prevent sticking.
7. Boil: Bring a large pot of water to a rolling boil. Gently drop dumplings into the boiling water, stirring gently to prevent sticking. When the dumplings float, continue to cook for 2–3 minutes to ensure the dough is cooked through and the filling has melted slightly.
8. Coat in coconut: Using a slotted spoon, transfer cooked dumplings to a bowl of cold water for 30 seconds to firm up, then drain well. Roll each dumpling in the toasted shredded coconut until fully coated.
9. Serve: Arrange ขนมต้มชาไทย on a plate and serve warm. Optionally drizzle with extra coconut cream or sprinkle with a little extra toasted coconut for texture.

Cooking Tips for Perfect ขนมต้มชาไทย

– Dough consistency: Aim for a pliable, slightly tacky dough. It should hold together without cracking. Adjust with small amounts of flour or liquid as needed.

– Thai tea flavor: For a more intense Thai tea taste, use concentrated tea or increase the tea powder by 1 teaspoon. If using powdered mix that contains condensed milk, reduce added sugar.

– Filling options: If you prefer a different filling, try sweetened mung bean paste, chocolate, or sesame paste. For a vegan option, use coconut sugar or mashed sweet coconut filling.

– Prevent sticking: Lightly oil your hands and work surface. Keep extra flour nearby to dust if the dough becomes too sticky.

– Storage: Store cooked dumplings in an airtight container in the refrigerator for up to 3 days. Reheat by steaming for 5–7 minutes or reheating gently in boiling water until warmed through.

Nutritional Information (Approximate)

Serving size: 1 dumpling (assuming 12 dumplings total)

• Calories: ~140–170 kcal
• Carbohydrates: ~28–34 g
• Fat: ~4–7 g (from coconut milk and toasted coconut)
• Protein: ~1–2 g
• Sugar: ~8–12 g (depends on filling and added sugar)

Note: These values are estimates and will vary based on exact ingredients, portion size, and filling choice.

Conclusion

ขนมต้มชาไทย brings together the comforting chew of glutinous rice and the bold, aromatic flavors of Thai tea in a simple, beginner-friendly dessert. With easy-to-follow steps and flexible filling options, this recipe is a great introduction to Thai desserts for home cooks. Try making ขนมต้มชาไทย for your next tea-time treat — warm, fragrant, and delightfully chewy.