ขนมต้มสีรุ้ง

ขนมต้มสีรุ้ง — Rainbow Thai Sweet Dumplings (Easy Recipe for Home Cooks)

Introduction to ขนมต้มสีรุ้ง

ขนมต้มสีรุ้ง (kanom tom see roong) are colorful Thai sweet dumplings made from glutinous rice flour and filled with sweet coconut. This beginner-friendly version uses natural colorings—like butterfly pea, pandan, beetroot, and pumpkin—to create a rainbow of chewy, tender balls rolled in shredded coconut. Perfect for festivals, parties, or a fun weekend project with kids, ขนมต้มสีรุ้ง combines traditional Thai flavors with a bright, modern look.

Ingredients for ขนมต้มสีรุ้ง

• 300 g glutinous rice flour (about 2 1/2 cups)
• 240 ml hot water (1 cup) + extra as needed
• 120 ml coconut milk (1/2 cup)
• 100 g granulated sugar (1/2 cup) — for dough (optional small amount)
• Pinch of salt (for dough)
• 200 g freshly grated coconut or desiccated unsweetened coconut (about 1 1/2 cups) — for coating
• For the filling:
  • 150 g grated coconut (about 1 1/4 cups)
  • 100 g palm sugar or brown sugar (about 1/2 cup), grated
  • 1/4 tsp salt
  • 1 tbsp water
• Natural colorings (adjust small amounts to get desired hues):
  • Blue: butterfly pea tea concentrate (steeped, reduced)
  • Green: pandan extract or blended pandan water
  • Pink/red: beetroot juice (small amount)
  • Orange/yellow: carrot or pumpkin puree, or a pinch of turmeric
• Optional: a little extra toasted shredded coconut for garnish

Instructions for ขนมต้มสีรุ้ง

1. Prepare the filling: In a small pan, combine 150 g grated coconut, grated palm sugar, 1/4 tsp salt, and 1 tbsp water over medium heat. Stir constantly until the sugar melts and the mixture becomes thick and slightly dry (about 6–8 minutes). Remove from heat and let cool. Roll into small pea-sized balls (about 8–10 g each). Set aside.
2. Make the base dough: In a large bowl, mix glutinous rice flour and a pinch of salt. Heat 240 ml water and 120 ml coconut milk together until just hot (do not boil). Gradually add the hot liquid to the flour, stirring with a spoon or spatula until it forms a rough dough. When cool enough to handle, knead until smooth. If dough is too dry, add 1 tbsp hot water at a time; if too sticky, add a little more flour.
3. Divide and color the dough: Portion the dough into 4–6 equal pieces, depending on how many colors you want. For each portion, add a small amount of natural coloring (butterfly pea, pandan, beetroot, pumpkin, etc.). Knead until the color is even. Use only a few drops of juice/puree at a time to avoid making the dough too wet—add extra flour if needed to restore texture.
4. Shape the dumplings: Pinch off a piece of colored dough about 20–25 g (roughly walnut-sized). Flatten into a small disc, place one filling ball in the center, then gently fold and roll to seal into a smooth ball. Make sure there are no gaps so the filling stays inside while cooking. Repeat with remaining dough and filling.
5. Cook the ขนมต้มสีรุ้ง: Bring a large pot of water to a rolling boil. Lower the dumplings into the boiling water in batches so they don’t stick together. Stir gently to prevent sticking. The dumplings are cooked when they float to the surface and then boil for an additional 2–3 minutes to ensure the center is heated through. Remove with a slotted spoon and drain.
6. Coat in shredded coconut: While still warm, roll each dumpling in the shredded (preferably lightly salted or toasted) coconut until evenly coated. The coconut will stick best when the dumplings are slightly damp.
7. Serve: Arrange ขนมต้มสีรุ้ง on a plate. They can be enjoyed warm, at room temperature, or chilled. Store leftovers in an airtight container in the refrigerator for 2–3 days. Reheat gently by steaming for a few minutes to restore chewiness.

Cooking Tips for ขนมต้มสีรุ้ง

– Dough consistency: The dough should be pliable but not sticky. If dough sticks to your hands, dust with a little more glutinous rice flour. If it cracks while shaping, moisten your hands with a little water or coconut milk.

– Natural coloring: Use concentrated natural extracts or juiced/pureed vegetables sparingly. Butterfly pea gives a bright blue; pandan yields green; beetroot gives gentle pink/red; pumpkin or carrot gives orange. Reduce liquid by simmering juices slightly to concentrate color without adding too much moisture.

– Filling tips: Make sure the coconut filling is fairly dry and cohesive—if it’s too wet it will leak during cooking. Sautéing until slightly caramelized helps flavor and texture.

– Cooking batches: Don’t overcrowd the pot. Boil in small batches and stir gently so dumplings don’t stick to each other or to the bottom.

– Serving: For a glossy finish, brush dumplings lightly with a teaspoon of warm coconut milk before coating in shredded coconut. Serve with extra toasted coconut on the side.

Nutritional Information for ขนมต้มสีรุ้ง (Approximate)

Note: These values are estimates and will vary by exact ingredients and portion sizes. The recipe yields about 20 dumplings.

• Serving size: 3 dumplings (approx.)
• Calories: ~280 kcal
• Carbohydrates: ~45 g
• Fat: ~9 g (mainly from coconut)
• Protein: ~3 g
• Fiber: ~1–2 g
• Sugar: ~18–22 g (from palm/granulated sugar and coconut)
• Allergens: Contains coconut. Glutinous rice is naturally gluten-free but check labels if cross-contamination is a concern.

Conclusion — Make ขนมต้มสีรุ้ง at Home

ขนมต้มสีรุ้ง is a joyful, colorful Thai dessert that’s surprisingly simple to make at home. With a soft glutinous rice exterior, sweet coconut filling, and a rainbow of natural colors, it’s a hit with kids and adults alike. Try this recipe to celebrate a special occasion or to add a bright, authentic Thai treat to your baking repertoire. If you make ขนมต้มสีรุ้ง, leave a comment sharing your favorite color combination or any variations you tried!