Khanom Khon, a delightful Thai dessert, offers a taste of creamy coconut bliss with a fascinating texture. This traditional treat, often served during special occasions, features delicate, layered pancakes soaked in a rich, fragrant coconut milk infused with palm sugar. The subtle sweetness and satisfying chewiness create a truly unforgettable culinary experience. Its appearance, reminiscent of layered clouds, adds to its ethereal charm, making it a visually stunning addition to any dessert spread. The simple elegance of Khanom Khon belies the rewarding flavour within.
This easy-to-follow recipe simplifies the traditional method, making it achievable for home cooks of all levels. Forget complicated techniques and lengthy preparation; this version captures the essence of Khanom Khon without the fuss. Ready to embark on a culinary journey and create your own batch of this irresistible Thai delight? Let's dive into the step-by-step process!
Tools Needed
- Pan
- Bowl
- Stove
Ingredients
- White sesame seeds: 1-2 tablespoons
- Young coconut palm
- Coconut cream: 500 grams
- Salt: 1 teaspoon
- Sugar: 5 tablespoons
- Pandan leaves: 2
- Coconut sugar: 250 grams
- Water: 1-2 tablespoons
- Grated coconut: 100 grams
- Young coconut (grated): 150 grams
- Glutinous rice flour: 200 grams
- Cooked purple sweet potatoes: 100 grams
- Warm water
Step-by-Step Instructions
Step 1. Prepare the Coconut Milk and Filling
- Combine coconut cream, salt, sugar, and pandan leaves. Simmer over low heat until sugar dissolves and mixture slightly boils.
- Stir-fry coconut sugar with a little water until dissolved. Add grated coconut and young coconut, stir-frying until combined and slightly soft. Avoid over-drying.
Step 2. Make and Shape the Khanom Khon
- Mix glutinous rice flour and cooked purple sweet potatoes. Gradually add warm water, mixing with hands until a soft, slightly sticky dough forms. Let it rest for 10 minutes.
- Shape the filling into small balls.
- Roll out small portions of dough, wrap each filling ball, and shape into a smooth ball.
Step 3. Cook the Khanom Khon
- Boil the wrapped dough balls in water until they float to the surface, indicating they are cooked through.
Step 4. Serve the Khanom Khon
- Roast white sesame seeds over low heat until the color changes slightly. Set aside to cool.
- Serve the cooked Khanom Khon in cups. Pour coconut milk over the dessert, and sprinkle with roasted sesame seeds.
Read more: Crispy Thai Corn Fritters: Easy Party Snack Recipe
Tips
- Use fresh coconut milk for a richer, more fragrant flavor.
- Don't overcook the filling, or it will be too dry and hard to mold when cool.
- For the dough, you can use only glutinous rice flour or mix it with other ingredients like pumpkin or sweet potatoes.
Nutrition
- N/A
FAQs
1. Can I use regular sugar instead of palm sugar?
While palm sugar gives the most authentic flavor, you can substitute it with granulated sugar. However, keep in mind the flavor will be slightly different. Start with a little less than the recipe calls for and adjust to your sweetness preference.
2. What if my Khanom Khon pancakes don't come out perfectly layered?
Don't worry, it takes a little practice! Ensure your pan is lightly oiled and heated evenly. Pour the batter thinly and cook it until lightly golden before adding the next layer. If they still stick together a little, that's okay—the soaking process will help soften them and create a delightful texture.
With its delicate layers and irresistible coconut flavor, your homemade Khanom Khon is sure to impress. This recipe proves that authentic Thai desserts can be surprisingly accessible and enjoyable to make. Now, share your delightful creation with friends and family – enjoy the sweet rewards of your culinary adventure!