ขนมตือคาโคงาดำ

ขนมตือคาโคงาดำ (Black Sesame Tue Kha Khao) — Easy Thai Dessert for Home Cooks

Introduction

ขนมตือคาโคงาดำ is a charming Thai sweet — chewy rice-dough dumplings filled with fragrant black sesame paste and rolled in fresh coconut. This beginner-friendly recipe walks you through each step, using simple ingredients and clear techniques so you can make authentic-tasting ขนมตือคาโคงาดำ at home. Perfect for afternoon tea, a dessert plate, or sharing with friends.

Ingredients for ขนมตือคาโคงาดำ

• 250 g glutinous rice flour (ข้าวเหนียวบด)
• 50 g tapioca starch (or tapioca flour)
• 1/2 tsp fine salt
• 300–350 ml full-fat coconut milk, warmed
• 2 tbsp granulated sugar (optional, for slightly sweet dough)
• 100 g black sesame seeds, toasted
• 80 g palm sugar or brown sugar (for filling)
• 1 tbsp coconut oil (or neutral oil, for sesame paste)
• 150 g freshly grated coconut (or unsweetened desiccated if fresh unavailable)
• 1 tbsp sugar and a pinch of salt (for coating coconut)
• Water for boiling
• Oil for greasing hands (optional)

Instructions: How to make ขนมตือคาโคงาดำ

1. Prepare the black sesame filling: Toast the black sesame seeds in a dry pan over medium heat for 3–5 minutes until fragrant. Let cool slightly, then grind to a coarse paste in a food processor or spice grinder. Add the palm sugar and coconut oil and pulse until the mixture forms a sticky paste. Shape into about 20 small balls (roughly 10–12 g each) and chill briefly to firm up.
2. Make the dough: In a large bowl, whisk together glutinous rice flour, tapioca starch, salt, and 2 tbsp sugar (if using). Gradually pour in the warmed coconut milk while stirring with a spatula until the mixture comes together into a soft, pliable dough. Dough should be slightly tacky but not wet; adjust with a little more flour or coconut milk as needed.
3. Shape dumplings: Lightly grease your hands with a bit of oil. Divide the dough into 20 equal pieces. Flatten each piece into a small disc (about 5–6 cm across), place one chilled sesame ball in the center, and carefully wrap the dough around the filling, pinching to seal and rolling gently into a smooth ball.
4. Cook the dumplings: Bring a large pot of water to a gentle boil. Lower the heat to a simmer and drop the dumplings in batches. Stir gently to prevent sticking. When dumplings float to the surface, simmer for an additional 2–3 minutes to ensure the dough is cooked through. Remove with a slotted spoon and drain briefly.
5. Coat with coconut: Mix the grated coconut with 1 tbsp sugar and a pinch of salt. While the dumplings are still warm, roll each one in the coconut mixture until fully coated. The warm surface helps the coconut adhere.
6. Serve: Arrange on a platter and serve warm or at room temperature. Enjoy ขนมตือคาโคงาดำ with hot tea or coffee.

Cooking Tips

Follow these tips to get the best ขนมตือคาโคงาดำ texture and flavor:

• Toast sesame seeds gently — watch closely so they don’t burn; toasted seeds give a deeper, nuttier filling.
• If the dough is too sticky, dust your hands and work surface with a little glutinous rice flour. If too dry and crumbly, add a teaspoon of warm coconut milk at a time.
• Make the sesame filling a day ahead and chill it — firmer filling is easier to wrap and less likely to break the dough.
• Use fresh grated coconut for the best texture. If you must use desiccated coconut, rehydrate slightly with a tablespoon of warm coconut milk.
• To add a subtle sheen, lightly brush finished dumplings with a touch of melted coconut oil before serving.

Nutritional Information

Estimated nutritional values per serving (1 dumpling, recipe makes ~20):

• Calories: ~110–150 kcal
• Carbohydrates: ~18–22 g
• Fat: ~4–7 g (mainly from coconut milk and sesame)
• Protein: ~2–3 g
• Fiber: ~1–2 g

Note: These are approximate values. Exact nutrition will vary by ingredient brands and portion sizes. For lower calories, reduce the sugar in the filling or use lighter coconut milk.

Conclusion

Now you can enjoy homemade ขนมตือคาโคงาดำ — tender, chewy dumplings with a rich black sesame core and a fragrant coconut coating. This beginner-friendly Thai dessert is rewarding to make and impressive to serve. Try this recipe for a cozy weekend project or to introduce friends to the lovely flavors of ขนมตือคาโคงาดำ.