ขนมขี้หนูน้ำกะทิ

ขนมขี้หนูน้ำกะทิ: Easy Thai Pandan Dumplings in Sweet Coconut Sauce

Introduction

ขนมขี้หนูน้ำกะทิ (khanom khii nuu nam gati) is a beloved Thai dessert of small pandan-flavored rice dumplings served with sweet coconut cream. Light, slightly chewy dumplings contrast perfectly with creamy, salty-sweet coconut sauce. This beginner-friendly recipe guides home cooks step-by-step so you can make ขนมขี้หนูน้ำกะทิ at home using common ingredients and easy steaming techniques.

Ingredients for ขนมขี้หนูน้ำกะทิ

• 1 cup (160 g) rice flour
• 1/2 cup (70–80 g) tapioca starch (or tapioca flour)
• 3/4 cup (150 g) granulated sugar (or 120 g palm sugar, finely chopped)
• 1 1/4 cups (300 ml) water
• 1/2 cup (120 ml) pandan juice (blend pandan leaves with a little water and strain) OR 1–2 tsp pandan extract
• 1/4 tsp salt
• 1/2 tsp baking powder (optional, for a slightly lighter texture)
• Light oil (for greasing molds)
• For the coconut sauce (น้ำกะทิ):
• 1 cup (240 ml) full-fat coconut milk
• 2–3 tbsp palm sugar or granulated sugar (adjust to taste)
• 1/4 tsp salt (or to taste)
• 1 tsp rice flour mixed with 2 tsp water (slurry, optional, to thicken sauce)
• Optional garnish: toasted shredded coconut or a sprinkle of toasted mung beans

Instructions to Make ขนมขี้หนูน้ำกะทิ

1. Prepare pandan juice if using fresh pandan: blend a handful of pandan leaves with 1/2 cup water, then strain. Measure 1/2 cup liquid; top up with plain water to reach 1 1/4 cups total liquid.
2. In a mixing bowl, whisk together rice flour, tapioca starch, sugar, salt, and baking powder (if using).
3. Slowly add the pandan-water mixture to the dry ingredients while stirring to form a smooth, lump-free batter. The batter should be pourable but slightly thick—similar to pancake batter. Adjust with a little more water if too thick.
4. Prepare your steamer: bring water to a rolling boil. Lightly oil small molds (mini cupcake tins, silicone molds, or use small banana-leaf cups).
5. Pour batter into each mold about 3/4 full. If you don’t have molds, you can steam the batter in a greased shallow dish and cut into bite-sized pieces after steaming.
6. Place molds in the steamer, cover, and steam over high heat for 6–10 minutes (depending on mold size). Mini molds: 6–7 minutes; slightly larger cups: up to 10 minutes. Dumplings are done when they turn translucent and hold their shape—test one with a toothpick to ensure no raw batter remains.
7. While dumplings are steaming, make the coconut sauce: combine coconut milk, sugar, and salt in a small saucepan over low heat. Stir until sugar dissolves. If you prefer a thicker sauce, whisk in the rice flour slurry and simmer gently for 1–2 minutes until slightly thickened. Do not boil vigorously or the coconut milk may split. Taste and adjust sugar/salt.
8. Remove dumplings from steamer and let cool for a minute. Serve warm: place dumplings in a bowl, spoon the warm sweet coconut sauce over them, and garnish with toasted shredded coconut or toasted mung beans if desired.

Cooking Tips for ขนมขี้หนูน้ำกะทิ

– Molds: Silicone mini cupcake molds work great for even steaming and easy removal. If using metal molds, lightly oil them to prevent sticking.

– Pandan flavor: If you can’t find fresh pandan, use pandan extract (1–2 tsp) or skip it and add a few drops of green food coloring for appearance only.

– Batter consistency: Aim for a batter that pours but still coats the back of a spoon. Too thin and dumplings will be flat; too thick and they may be dense. Add water a tablespoon at a time to adjust.

– Steaming: Keep the steamer covered tightly to prevent dripping water onto the dumplings. If your lid drips, wrap it with a clean towel before covering to avoid water spots.

– Coconut sauce: Use full-fat coconut milk for the creamiest result. Heat gently and never let the sauce boil hard to avoid separation.

– Make-ahead & storage: Store dumplings and coconut sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat gently—steam the dumplings or warm in a microwave; heat the coconut sauce over low heat, stirring until just warmed.

Nutritional Information for ขนมขี้หนูน้ำกะทิ (Estimated)

Values are approximate and will vary by exact ingredients and portion size. This estimate is for a serving of about 6 small dumplings with coconut sauce (one typical dessert portion).

• Calories: 320–420 kcal
• Total fat: 16–22 g (mostly from coconut milk)
• Carbohydrates: 45–60 g (includes sugars)
• Protein: 2–4 g
• Sugar: 20–35 g (depends on how much sugar you use)
• Sodium: 150–300 mg (depends on added salt)

To reduce calories and sugar: use light coconut milk or reduce added sugar in both batter and sauce. For a less sweet version, halve the sauce sugar and let people add sugar at the table.

Conclusion

ขนมขี้หนูน้ำกะทิ is a delightful, simple Thai dessert that’s perfect for beginners wanting to explore traditional flavors. With pandan-scented dumplings and creamy sweet coconut sauce, this treat is surprisingly easy to make at home with basic equipment and a steamer. Try this recipe for a weekend project or to impress friends with an authentic taste of Thailand—ขนมขี้หนูน้ำกะทิ is comfort food that’s both charming and delicious.