Khanom Recipe

Embark on a journey of taste and tradition with Khanom. This Thai delicacy encapsulates the heart of our culinary heritage, inviting you to create moments of culinary magic in your own kitchen. Share the delight by sharing this recipe and subscribing to our blog. Let's celebrate the flavors, stories, and culture that make Khanom a cherished part of Thai cuisine.

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Course: Desserts

Cuisine: Thailand

Keyword: Thai cuisine

CookingStyle: Steaming

Prep Time: 30

Cook Time: 25

Total Time: 55

Servings: people

Calories: 750kcal

Author: Nazia Cooks

Cost: $10

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Equipment

1 bowl

1 electrical beater

1 blender

1 Steamer

Ingredients

3 tablespoon Cornstarch
Salt, as required
2 tablespoon Fresh chopped chives
2 cups Full-fat coconut milk
3/4 cup Unsweetened shredded coconut
2 cups Rice flour
1/2 cup Sugar
3 tablespoon White rice (cooked)
Canola oil, as required

Instructions

In a large bowl add the coconut milk.
With the help of an electrical beater, beat the coconut milk for approximately ten minutes.
You will see that after ten minutes, the coconut milk would be fluffy.
In a grinder, add the white rice and unsweetened shredded coconut.
Grind your ingredients into a fine paste without any granules.
Now add this mixture into the beaten coconut milk.
Fold your mixture well.
Add the rice flour, cornstarch and sugar into the mixture.
The mixture will become a little heavier but remember not to beat the mixture, rather fold it so the air spaces are kept intact.
Mix all the left ingredients into the coconut milk mixture.
In a muffin tray, add your coconut milk mixture.
Grease the muffin tray with canola oil.
Steam your mixture for approximately ten to fifteen minutes.
When your khanom is cooked, dish it out.
Your dish is ready to be served.

Video

Notes

Variety of Fillings: Khanom can be filled with a wide array of ingredients, from mung beans to shredded coconut and palm sugar. Feel free to experiment with your favorite fillings to create unique flavor combinations.
Traditional Techniques: Embrace the traditional method of steaming Khanom using bamboo or Thai steamers for authentic results that capture the essence of Thai cuisine.
Texture and Consistency: The Khanom dough should have a slightly sticky consistency, making it pliable enough for folding and shaping. Adjust the amount of water as needed to achieve the desired texture.

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Nutrition

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.