You don't have to but i have to do this from scratch. I can't find coconut meat. So i bought an old coconut (maprao tuentuk, as Thais call) not too old or it will be chewy. Pick light color one.
Ok! Here's the nightmare for people, who're so stubborn, like me, to buy the whole coconut not the shredded meat ones. Half your coconut with the end of Chinese knife. Mind your hands.
Make a hole first. Why? Cos there's a by product here! The coconut juice can be sour in some case if your coconut is really old. The fresh is still ok tho.
I put some juice, mix with 1/4 cup of simple syrup pour on to a tray and freeze it up. Et voila! Granita! Sorry, no picture yet. Here's my juice anyway.
Wait! 1,2,3,4,5,6,7,8,9,10 ok! my fingers are still here. Now, Clean the mess inside with water.
Take out the fresh
100 g rough one and 100 g fine one
Wash a few pandant leaves.
Add 1/3 cup of water add cut leaves and bzz away
With cloth take out the leave, now u have pandant extract. You'll need 1/4 cup of this. Variations: use butterfly pea juice instead, u'll get purple colour.
Add 1/4 teasp salt to coconut
This one as well
Mix and nuke this finely shredded one for 1 min. (It prolong the life of the dish)
As u go on the sugar will become watery
Stir until sticky. Turn off the heat.
Make little filling balls, while still warm.
This was sent to me after i made the batch. It's the aroma candle Thais use to infuse flowery smells on to the coconut filling. You don't need to, but it's nicer with the aroma.
Put ur fillings in a ceramic container with lid. Place a smaller bowl on top of ur fillings. Light up both ends of the candle. Close the container lid. The fire will go off from lack of O2.
Keep the smoke in there for 30 mins or overnight, then process on. These candles are quite hard to buy tho. Therefore, i just skip this step this time.
Add pandant extract and coconut milk to the flour
Until u get this soft dough.
Place the filling and roll
Round like this
Boil! It's done when it floats to the surface.
Put in fine coconut bowl and roll.
Voila! Kanom tom. Enjoy and spread the love by sharing. 💗💗💗
Oh! Don't forget the by product.
- 200.0g Shredded coconut meat
- 4.0 Pandant / butterfly peas
- 100.0g Palm sugar
- 1.0c Glutinous rice flour
- 2.0Tbsp Coconut milk