ขนมต้มงาดำ

ขนมต้มงาดำ (Black Sesame Khanom Tom) — Easy Thai Sweet Rice Dumplings

Introduction

ขนมต้มงาดำ is a beloved Thai sweet: soft glutinous rice dumplings filled with fragrant black sesame paste, boiled until tender, and traditionally rolled in shredded coconut. This beginner-friendly recipe walks you through making ขนมต้มงาดำ at home with simple ingredients and clear steps. Preparation time is about 30–40 minutes, cooking time 10–15 minutes, and yields roughly 18–24 bite-sized dumplings—perfect for sharing or serving as a comforting dessert.

Ingredients

• 200 g glutinous rice flour (sweet rice flour)
• 180–200 ml boiling water (adjust as needed)
• 1–2 tbsp caster sugar (optional, for slightly sweet dough)
• Pinch of salt
• 100 g black sesame seeds
• 50–70 g palm sugar or brown sugar (adjust to taste) for the filling
• 1–2 tbsp coconut oil (or unsalted butter) to bind the filling
• 100–120 g freshly grated coconut (or desiccated coconut) for coating
• Pinch of salt for the shredded coconut (to taste)
• Extra water for boiling
• Optional: 1 tbsp tapioca starch (for slightly chewier dough)

Instructions

1. Prepare the black sesame filling: Toast 100 g black sesame seeds in a dry pan over medium heat, stirring frequently, until fragrant (2–4 minutes). Cool slightly, then grind the seeds in a food processor or spice grinder until almost paste-like.
2. Add 50–70 g palm sugar (or brown sugar) and 1–2 tbsp coconut oil to the ground sesame. Process until it forms a thick, slightly sticky paste. Taste and adjust sweetness. Scoop the paste into small balls (about 8–12 g each), place on a tray, and chill in the fridge to firm up while you make the dough.
3. Make the dough: Place 200 g glutinous rice flour (and optional 1 tbsp tapioca starch) into a mixing bowl. Add 1–2 tbsp sugar and a pinch of salt. Carefully pour 180 ml boiling water into the flour while stirring with a wooden spoon or spatula. Mix until it comes together into a shaggy dough.
4. Knead the dough: When cool enough to handle, knead the dough on a clean surface for 2–3 minutes until smooth and pliable. If the dough feels dry, add a teaspoon of warm water at a time; if too sticky, dust with a little more glutinous rice flour.
5. Assemble the dumplings: Divide the dough into 18–24 equal pieces (about 12–14 g each). Flatten each piece into a small disc, place one chilled sesame filling ball in the center, then wrap and seal the dough around the filling. Roll gently between your palms to form smooth balls. Make sure there are no cracks.
6. Boil the dumplings: Bring a large pot of water to a rolling boil. Gently drop the dumplings into the boiling water in batches to avoid crowding. Stir gently to prevent sticking. Once dumplings float to the surface, let them cook for an additional 2–3 minutes to ensure the filling is heated through.
7. Prepare the coconut coating: While dumplings cook, mix freshly grated coconut with a pinch of salt. If desired, lightly steam the coconut for a minute to soften, or toast it briefly for extra aroma (do not overtoast if you want a traditional fresh coconut taste).
8. Coat and serve: Use a slotted spoon to remove cooked dumplings and briefly drain. Roll each warm dumpling in the grated coconut until evenly coated. Serve ขนมต้มงาดำ warm or at room temperature.

Cooking Tips

These simple tips will help you make perfect ขนมต้มงาดำ every time:

• Toast sesame seeds gently and cool before grinding to release fragrance without burning. A spice grinder or small food processor works best for a smooth paste.
• Chill the sesame filling so it’s firm—this prevents leaks when wrapping with dough.
• Adjust the boiling water carefully. Hot water helps the glutinous rice flour hydrate and creates a soft, pliable dough. Add water slowly until you reach a non-sticky, pliable texture.
• Work quickly when shaping dumplings to avoid drying out the dough; keep unused dough covered with a damp cloth.
• To test one dumpling before committing to the whole batch: boil one and check texture—then adjust water or kneading if needed.
• For vegan filling, use coconut oil and palm sugar. For a creamier filling, a small amount of butter can be used instead (not vegetarian).
• Leftovers can be gently reheated by boiling for 1–2 minutes until warmed through.

Nutritional Information

Approximate nutritional values per serving (4 dumplings). These are estimates and will vary by exact ingredient brands and portion sizes:

• Calories: ~320 kcal
• Carbohydrates: ~55 g
• Fat: ~10 g
• Protein: ~5 g
• Fiber: ~3 g
• Sugar: ~18 g

Allergens: This recipe contains sesame and coconut. It is naturally gluten-free if using pure glutinous rice flour (note: “glutinous” refers to sticky rice, not gluten).

Conclusion

ขนมต้มงาดำ is a comforting, aromatic Thai dessert that’s surprisingly easy to make at home. With a nutty black sesame filling, soft glutinous rice dough, and a coconut coating, ขนมต้มงาดำ delivers delightful textures and flavors in every bite. Try this straightforward recipe for your next gathering or as a weekend baking project—perfect for beginners and home cooks seeking a taste of traditional Thai sweets.