ขนมต้ม

ขนมต้ม (Khanom Tom) — Easy Thai Sweet Rice Balls Recipe for Beginners

Introduction

ขนมต้ม (Khanom Tom) is a classic Thai dessert of soft glutinous rice balls filled with sweet mung bean paste and rolled in fresh grated coconut. Simple, fragrant, and comforting, ขนมต้ม is perfect for home cooks and beginners who want an authentic Thai sweet without complicated techniques. In this recipe you’ll learn step-by-step how to make the dough, prepare the filling, and finish the balls so they are tender, slightly chewy, and delightfully coconutty.

Ingredients for ขนมต้ม

• Glutinous (sweet) rice flour — 250 g (about 2 cups)
• Hot water — 200–220 ml (about 3/4–1 cup), adjust as needed
• Granulated sugar (for dough) — 30 g (2 tbsp)
• Salt — 1/4 tsp (for dough)
• Mung beans, split and husked (for filling) — 150 g (3/4 cup dry)
• Granulated sugar (for filling) — 80–100 g (1/3–1/2 cup), adjust to taste
• Coconut milk (for filling) — 60 ml (1/4 cup)
• Grated fresh coconut (for coating) — 150–200 g (about 1 1/2–2 cups) — or frozen grated coconut, thawed
• Pinch of salt (for coating coconut)
• Optional: pandan leaves or pandan extract (a few drops) for color and aroma
• Optional: sesame seeds or lightly toasted shredded coconut for garnish
• Vegetable oil (1 tsp) — for smoothing dough surface (optional)

Instructions

1. Prepare the mung bean paste: Rinse the mung beans and soak them in water for 30 minutes to 1 hour to shorten cooking time. Drain, then steam or simmer with just enough water to cover until very soft (about 20–30 minutes). Drain any excess water.
2. Mash and sweeten the mung beans: Place the cooked mung beans into a saucepan, add sugar and coconut milk, and cook over medium heat, stirring constantly, until the mixture thickens and forms a soft, cohesive paste (about 6–8 minutes). Taste and add more sugar if desired. Let the paste cool slightly, then divide into small portions about 10–12 g each (about 1 tsp) and shape into small balls. Set aside.
3. Make the dough: In a mixing bowl, combine glutinous rice flour, sugar (30 g), and 1/4 tsp salt. Slowly add hot water (200–220 ml) a little at a time while stirring with a spoon until a shaggy dough forms. When it cools enough to handle, knead with clean hands until smooth and pliable. If the dough feels too dry, add a teaspoon of hot water at a time. If too sticky, add a little more glutinous rice flour.
4. Form the ขนมต้ม balls: Pinch off pieces of dough about 15–18 g each (roughly the size of a walnut). Flatten each piece into a small disk, place one mung bean ball in the center, then carefully wrap and seal the dough around the filling. Roll gently between your palms to make a smooth ball. Repeat until all dough and filling are used. Keep finished balls covered with a damp cloth to prevent drying.
5. Boil the rice balls: Bring a large pot of water to a rolling boil. Add the ขนมต้ม balls in batches, stirring gently at first so they don’t stick to the pot. When the balls float to the surface, continue cooking for an additional 1–2 minutes to ensure the filling is heated through. Use a slotted spoon to remove the cooked balls and transfer directly to a bowl of lightly salted grated coconut for coating.
6. Coat with coconut: Toss the hot rice balls in the grated coconut (mix the coconut with a pinch of salt beforehand) so each ball is evenly coated. The warmth helps the coconut adhere. Serve warm or at room temperature.
7. Optional finishing: Sprinkle with toasted sesame seeds or lightly toast some shredded coconut and roll some balls in the toasted coconut for extra flavor and color contrast.

Cooking Tips for Perfect ขนมต้ม

These practical tips will help you get tender, well-filled ขนมต้ม every time:

• Use glutinous rice flour (sweet rice flour) — regular rice flour will not give the same chewy texture.
• Hot water helps hydrate the flour quickly for a smooth dough. Add water gradually to avoid a sticky mess.
• Keep the dough covered with a damp cloth while working to prevent it from drying out and cracking.
• Make the mung bean filling slightly drier than you would for a paste so it holds its shape inside the dough without leaking.
• If the balls crack while boiling, the dough may be too dry — add a small amount of water when kneading next time.
• Roll the cooked balls in coconut while they are still warm so the coconut sticks well.
• For a fragrant twist, add a few drops of pandan extract to the dough or use pandan-infused water when mixing.
• To store: keep cooked ขนมต้ม in an airtight container in the refrigerator for up to 3 days. Reheat by steaming for 3–4 minutes to restore chewiness. You can freeze cooked balls; thaw and steam before serving.

Nutritional Information (Approximate)

Below are rough estimates for one serving. This recipe yields about 24 small ขนมต้ม balls. Exact values depend on portion size and specific ingredients used.

• Serving size: 2 small ขนมต้ม balls (about 40–50 g)
• Calories: ~200 kcal per serving (2 balls)
• Carbohydrates: ~36 g
• Fat: ~6–8 g (mainly from coconut and coconut milk)
• Protein: ~4–5 g
• Fiber: ~1–2 g

Note: These values are estimates. For precise nutritional information, use exact ingredient labels and portion weights in a nutrition calculator.

Conclusion

ขนมต้ม is a simple, comforting Thai dessert that’s ideal for home cooks and beginners. With a soft glutinous rice exterior, sweet mung bean filling, and fragrant grated coconut coating, ขนมต้ม brings authentic Thai flavors to your kitchen without complicated techniques. Try this easy recipe for your next gathering, snack time, or a sweet homemade treat — and enjoy the delicate balance of chewiness, sweetness, and coconut aroma that make ขนมต้ม so beloved.