Sugarcane Dumplings

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Kanom Ko - Palm Sugar Dumplings

Kanom Ko

Serves 2 Cooks in 30 minutes Difficulty Easy

Sugarcane dumplings, commonly known as Kanom Ko here in Thailand is a traditional Southern Thai dessert. You wouldn’t typically see this on a Thai menu when eating out, you would have to go to a local Thai market to find Kanom Ko.

As the main ingredient is glutinous rice flour it is actually gluten free and also vegan.

I have been eating this dessert since I was a child and am really happy to share my recipe for Kanom Ko with you. Anyone from the South of Thailand will miss this when they travel north or abroad.

You should be able to source all the ingredients from an Asian supermarket. Do not worry if you can not get pandam leaves, they are mainly used as a colouring and to given a slight variation of taste with the green dumplings. You can easily make this dessert just rolling the white dumplings. Also if you can not get blocks of sugarcane you can use coconut sugar instead.

Ingredients

  • 8 pandam leaves
  • 100ml water
  • 200g glutinous rice flour
  • 3 blocks of sugarcane
  • A pinch of salt
  • 250g coconut flakes
What you will need

Method

Blend the pandam leaves
Blend the pandam leaves
Pour through a sieve keeping the liquid
Chop the sugarcane
Mix the flour
Mix the flour
Make small discs from the dough
Add the sugar cane filling
Make all the dough into dumplings
Make all the dough into dumplings
Carefully drop the dumplings into boiling water
Remove from the water draining well
  1. Blend the pandam leaves and 100ml of water in a blender. Pour the mix through a sieve keeping the liquid.
  2. In a bowl mix the pandam liquid with 100g of rice flour until it forms a soft green dough.
  3. In another bowl mix 100g of rice flour with 75ml of water until it forms a soft white dough.
  4. Cut the sugar cane into small chunks approximately 1/2cm squares.
  5. Starting with one colour of flour, make small discs approximately 3cm in diameter and 1/2cm thick. Place a piece of sugarcane in the middle and wrap the disc around and roll into a ball. Repeat using all one colour of flour and then complete with the other colour.
  6. Boil some water in a medium sauce pan and carefully drop in the dumplings. When they all float, remove draining all excess water. Whilst the are still hot, toss the dumplings with the coconut flakes and salt so they are all evenly coated in the flakes.

To Serve

Serve the Kanom Ko on a plate as a delicious snack to enjoy with a Thai iced tea or as a dessert after your Thai meal.

Hope you enjoy Kanom Ko by Apple 🍎 Riverside Thai Cooking in Khao Lak.

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