Best 2 Thai Coconut Ball Ka Nom Tom Recipes

## Indulge in the Sweetness of Thai Coconut Balls: A Culinary Journey through Ka Nom Tom Recipes

Thai coconut balls, also known as Ka Nom Tom, are a delightful confectionery treat that captures the essence of Thai cuisine. These bite-sized delights, made from a harmonious blend of glutinous rice flour, coconut milk, and palm sugar, offer a symphony of flavors and textures that will tantalize your taste buds. Originating from the vibrant streets of Thailand, Ka Nom Tom has become a beloved dessert, cherished for its simplicity, yet remarkable taste. In this article, we present a culinary journey through three enticing recipes that showcase the versatility and allure of Thai coconut balls. From the traditional Ka Nom Tom with its classic coconut filling to the innovative Pandan Ka Nom Tom with its vibrant green hue and aromatic pandan flavor, and the indulgent Chocolate Ka Nom Tom that combines the richness of chocolate with the sweetness of coconut, these recipes provide a delightful exploration of this Thai delicacy. Get ready to embark on a sweet adventure as we delve into the world of Ka Nom Tom and unravel the secrets behind these delectable treats.

Let's cook with our recipes!

THAI COCONUT BALL (KA NOM TOM)

Thai Coconut Ball (Ka Nom Tom) image

This traditional and simple Thai dessert is good for everyone especially people who like coconut. It is a coconut-based dessert and easy to cook. Try it and you will love it.

Provided by bic26th

Categories Dessert

Time 20m

Yield 20 balls, 6-8 serving(s)

Number Of Ingredients 7

Ingredients

2 cups glutinous-rice flour, 2 cups
1/2 cup rice flour, 1/2 cup
1 -2 cup sugar, 1-2 cups
pandan extract (optional)
1/2 cup warm water, 1/2 cup
2 cups brown sugar, 2 cups
2 cups shredded coconut, 2 cups

Steps:

First mix glutinous-rice, rice flour and white sugar together and gradually add warm water until the mixture starts making a dough.
Keep mixing the dough and add some pandan extract until the color is homogeneous. Leave the dough at room temperature for 10 minutes.
Then make a stuffing by melting brown sugar in the sauce pan and add 1 cup of coconut.
Lower the heat and keep stirring the mixture until the mixture start to be sticky. let it cool down or put in the fridge.
Make a small ball of coconut stuffing about hazel nut size.
Cover the stuffing with dough.
Boil water in the pot until it boils.
Put the prepared coconut balls into the water and boil until they float.
Take them out of the boiling water and rest on the sieve to remove excess water.
Put the boiled coconut ball into a cup of shredded coconut to coat the ball.
Serve them warm.

Nutrition Facts : Calories 801.7, Fat 11.9, SaturatedFat 10, Sodium 110.2, Carbohydrate 172.2, Fiber 3, Sugar 117.3, Protein 4.8

TOM KA GAI (COCONUT CHICKEN SOUP)

Tom Ka Gai (Coconut Chicken Soup) image

The quintessential Thai soup.

Provided by MARBALET

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 35m

Yield 6

Number Of Ingredients 11

Ingredients

¾ pound boneless, skinless chicken meat
3 tablespoons vegetable oil
2 (14 ounce) cans coconut milk
2 cups water
2 tablespoons minced fresh ginger root
4 tablespoons fish sauce
¼ cup fresh lime juice
¼ teaspoon cayenne pepper
½ teaspoon ground turmeric
2 tablespoons thinly sliced green onion
1 tablespoon chopped fresh cilantro

Steps:

Cut chicken into thin strips and saute in oil for to 2 to 3 minutes until the chicken turns white.
In a pot, bring coconut milk and water to a boil. Reduce heat. Add ginger, fish sauce, lime juice, cayenne powder and turmeric. Simmer until the chicken is done, 10 to 15 minutes.
Sprinkle with scallions and fresh cilantro and serve steaming hot.

Nutrition Facts : Calories 432.7 calories, Carbohydrate 5.5 g, Cholesterol 38 mg, Fat 41.1 g, Fiber 1.7 g, Protein 14.8 g, SaturatedFat 27.4 g, Sodium 786.9 mg, Sugar 0.6 g

Tips:

Use fresh ingredients. This will help to ensure that your Thai coconut balls are as flavorful as possible.
Don't overmix the dough. Overmixing will make the dough tough.
Chill the dough before shaping it. This will help to prevent the dough from sticking to your hands.
Fry the coconut balls in hot oil. This will help to create a crispy outer shell.
Drain the coconut balls on paper towels before serving. This will help to remove any excess oil.

Conclusion:

Thai coconut balls are a delicious and easy-to-make dessert that is perfect for any occasion. They are a great way to use up leftover coconut milk and rice flour, and they can be made ahead of time and frozen for later. Whether you are serving them at a party or enjoying them as a snack, Thai coconut balls are sure to be a hit.