Khanom Keng, a delightful Thai dessert, is a must-try for those seeking a unique and satisfying sweet treat. These delicate, chewy balls boast a captivating blend of textures and flavors, stemming from a simple yet elegant recipe passed down through generations. The irresistible combination of sweet coconut milk and sticky rice creates a dessert that is both comforting and celebratory, often enjoyed during special occasions like Chinese New Year. Its subtle sweetness and satisfying chewiness make it a perfect ending to any meal or a delightful snack on its own. The subtle hint of pandan adds an aromatic complexity that elevates the experience beyond the ordinary.
This incredibly versatile dessert can be customized to your liking, with variations incorporating toasted sesame seeds or a drizzle of honey. Ready to embark on a culinary adventure and create your own batch of these irresistible treats? Let's dive into the easy-to-follow, step-by-step instructions below to make your own delicious Khanom Keng.
Tools Needed
- Pleated cup
- Knife
- Fine sieve
- Steamer
- Pot
- Chopsticks
Ingredients
- Banana leaves
- Flour
- Sugar
- Soda water
- Water
- Vegetable oil
- Red food coloring
Step-by-Step Instructions
Step 1. Prepare Ingredients and Banana Leaf Cups
- Clean and soften them by briefly passing them over a fire. Cut into 4.5-inch diameter circles.
- Place a banana leaf circle in a pleated cup to form a cup shape.
- Combine flour and sugar thoroughly.
- Alternate adding soda water and kneading until the dough is smooth.
- Knead until a smooth, soft dough forms.
- Pass the mixture through a fine sieve for a smoother texture.
- Lightly grease the inside of the banana leaf cups with vegetable oil to prevent sticking.
Step 2. Fill, Steam, and Color Khanom Keng
- Spoon batter into prepared banana leaf cups. Don't overfill.
- Steam over medium heat for 30 minutes or until cooked.
- While still hot, use chopsticks to dot the center of each Khanom Keng with red food coloring.
Step 3. Cool and Unmold
- Allow to cool completely before carefully removing from the banana leaf cups.
Read more: Crispy Thai Corn Fritters: Easy Party Snack Recipe
Tips
- Adjust sugar to your preference. White sugar, brown sugar, or coconut sugar can be used.
- The Khanom Keng will remain soft and chewy even after a day.
Nutrition
- N/A
FAQs
1. Can I make Khanom Keng ahead of time?
Yes! Khanom Keng keeps well in the refrigerator for 2-3 days, covered. They may become slightly firmer, but still taste delicious.
2. What can I substitute for pandan extract?
If you don't have pandan extract, you can omit it or try a very small amount of vanilla extract for a subtle alternative flavor.
3. Why are my Khanom Keng not chewy enough?
This is often due to insufficient cooking time or not enough sticky rice flour. Make sure the mixture is thoroughly cooked and the right ratio of ingredients is used.
So there you have it – your very own batch of delicious, chewy Khanom Keng! This traditional treat is sure to impress your family and friends, adding a touch of sweetness and tradition to your celebrations. Happy cooking, and happy Chinese New Year!