Sweet Boiled Coconut Balls with Palm Sugar

Prepare the filling: In a small saucepan, combine 100g palm sugar, 50g shredded coconut, 50ml coconut milk, and 1/4 tsp salt. Cook over medium heat, stirring constantly, until the palm sugar melts and the mixture thickens into a paste. Remove from heat and let it cool completely. Once cool, roll into small balls, about 1 cm in diameter.

Prepare the coconut coating: In a shallow dish, mix the remaining 200g fresh shredded coconut with 1/4 tsp salt. Set aside.

Prepare the dough: In a large bowl, gradually add 150ml water to 200g glutinous rice flour, mixing until a soft, pliable dough forms. Knead gently for a few minutes until smooth. If the dough is too dry, add a tiny bit more water; if too sticky, add a little more flour.

Form the coconut balls: Take a small piece of dough (about 2 cm in diameter) and flatten it into a disc in your palm. Place one palm sugar filling ball in the center, then carefully wrap the dough around it, sealing completely to form a smooth ball. Repeat with the remaining dough and filling.

Boil the balls: Bring a large pot of water to a rolling boil. If using, add pandan leaves to the boiling water for aroma. Gently drop the prepared coconut balls into the boiling water. They will sink at first.

Cook and coat: Once the balls float to the surface, let them cook for another 1-2 minutes to ensure they are thoroughly cooked. Using a slotted spoon, remove the cooked balls and immediately transfer them to the dish with the salted shredded coconut. Roll them gently to coat evenly.

Serve: Serve the Khanom Tom warm or at room temperature. Enjoy your delicious homemade Thai dessert!