Authentic Thai Steamed Coconut Dumplings: Soft, Chewy, & Delicious Recipe

Updated at: 22/05/2025

Dive into the delightful world of Thai desserts with Khanom Tom Ma Phrao, also known as steamed coconut dumplings. These delicate morsels offer a captivating blend of textures and flavors – soft, chewy, and subtly sweet, with the fragrant warmth of coconut milk permeating every bite. Imagine the delicate dance of the fluffy rice flour dough against your palate, balanced perfectly by the richness of the coconut filling. This traditional Thai treat is surprisingly easy to make, promising a rewarding culinary experience for both novice and experienced cooks.

This recipe unveils the secrets to crafting authentic Khanom Tom Ma Phrao On, guiding you through each step to achieve perfectly textured dumplings bursting with coconutty goodness. From preparing the delicate dough to mastering the steaming technique, we’ll equip you with everything you need to recreate this cherished Thai dessert in your own kitchen. Follow along for a detailed, step-by-step guide to making these irresistible steamed coconut dumplings.

Tools Needed

  • grater or electric screwdriver
  • steamer
  • pot
  • bowl
  • tray
  • candles (for smoking)
  • smoke oven (optional)

Ingredients

Step-by-Step Instructions

Step 1. Prepare Coconut Filling and Dough

  • Prepare the coconut meat. Use a grater or electric screwdriver to scrape the flesh of young coconuts (2-2.5 layers of flesh) into thin strips.
  • thicker, harder pieces and finer, younger coconut.
  • Mix the finer coconut with salt to taste.
  • Steam the salted coconut until hot and cooked.
Prepare the coconut meat. Use a grater or electric screwdriver to scrape the flesh of young coconuts (2-2.5 layers of flesh) into thin strips.Separate the grated coconut into two parts: thicker, harder pieces and finer, younger coconut.Mix the finer coconut with salt to taste.Steam the salted coconut until hot and cooked.
Prepare Coconut Filling and Dough
  • In a pan, combine coconut sugar (or brown sugar), salt, and water. Stir-fry over medium heat until the sugar dissolves and caramelizes.
  • Add the steamed coconut to the caramelized sugar mixture and stir-fry until dry and the water is completely evaporated. This prevents a soggy filling.
  • Let the filling cool completely.
  • Gradually add water to Amarintip sticky rice flour, kneading until a smooth, elastic dough forms.
Prepare the filling: In a pan, combine coconut sugar (or brown sugar), salt, and water. Stir-fry over medium heat until the sugar dissolves and caramelizes.Add the steamed coconut to the caramelized sugar mixture and stir-fry until dry and the water is completely evaporated. This prevents a soggy filling.Let the filling cool completely.Prepare the dough: Gradually add water to Amarintip sticky rice flour, kneading until a smooth, elastic dough forms.
Prepare Coconut Filling and Dough

Step 2. Assemble and Cook Dumplings

  • Shape the filling into small balls.
  • Roll out small portions of dough into thin circles, place a filling ball in the center, and wrap tightly, sealing all edges to prevent water from entering during boiling.
  • Boil water in a pot, add pandan leaves. Once boiling, gently add the dumplings. They are done when they float to the surface (approximately 3-5 minutes).
  • Remove the dumplings and immediately toss them with the remaining, coarsely grated coconut. Serve warm.
Shape the filling into small balls.Roll out small portions of dough into thin circles, place a filling ball in the center, and wrap tightly, sealing all edges to prevent water from entering during boiling.Boil water in a pot, add pandan leaves. Once boiling, gently add the dumplings. They are done when they float to the surface (approximately 3-5 minutes).Remove the dumplings and immediately toss them with the remaining, coarsely grated coconut. Serve warm.
Assemble and Cook Dumplings

Step 3. Optional: Enhance Flavor with Smoking

  • Smoke the dumplings using candles in a covered container for added aroma. Repeat this process 2-3 times for a stronger fragrance.
Optional: Smoke the dumplings using candles in a covered container for added aroma. Repeat this process 2-3 times for a stronger fragrance.
Optional: Enhance Flavor with Smoking

Read more: Fresh Thai Steamed Fish: A Simple, Flavorful Recipe

Tips

  • Use young coconuts with thick flesh for the best results.
  • Steamed dumplings can be stored for a day without spoiling.
  • Add a pinch of salt to the filling to enhance the sweetness.
  • Don't over-knead the dough; it should be soft and pliable.
  • If the filling is too soft, refrigerate it to firm up before wrapping.
  • Keep the dumplings from sticking together by dusting the tray or steamer with extra flour.

Nutrition

  • N/A

FAQs

1. Can I use a different type of flour instead of rice flour?

While rice flour is traditional and gives the best texture, you can experiment with a blend of rice flour and tapioca starch for a slightly chewier dumpling. However, using solely all-purpose flour will significantly alter the texture and taste.

2. How do I know if my dumplings are cooked through?

The dumplings are done when they are firm to the touch and no longer sticky. You should also see a slight translucent quality to the dough.

3. Can I make the dough and filling ahead of time?

Yes! The dough can be made a day in advance and stored in the refrigerator. The filling can also be prepared ahead, but it's best to assemble and steam the dumplings just before serving for optimal texture.


With a little patience and these simple steps, you’ve mastered the art of making authentic Thai steamed coconut dumplings. Enjoy the delightful taste of these delicate treats, perfect for a special occasion or a simple afternoon indulgence. Now go forth and impress your friends and family with your newfound culinary skill!