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Khanom Niao, small, sticky rice cakes flavored with coconut and palm sugar.

Khanom Niao, small, sticky rice cakes flavored with coconut and palm sugar.

Desserts

A simple Thai dessert: steamed squares of sticky rice dough, rolled in shredded coconut, and drizzled with a thick syrup made from palm sugar.

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Recipe from Geonuch, Pitpisit, Chai Saengpetch and 1 other contributors, adapted by Recette de cuisine · · updated on

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Steamed glutinous rice paste becomes soft and elastic. Rolled in coconut and drizzled with palm sugar syrup, it can be eaten warm or at room temperature.

Ingredients and directions

  • Prep time20 min
  • Cook time25 min
  • Total45 min
  • DifficultyEasy
  • Cooking methodsteam
  • Vegetarian
  • Vegan
  • Gluten-free

Ingredients

6 people
  • $3.67
  • $0.00

Directions

  1. Mix the glutinous rice flour with water until you have a smooth, even paste. ≈ 10 min
  2. Spread it out to a thickness of slightly more than one centimetre, then cut it into squares. ≈ 8 min
  3. Steam the squares for about 15 minutes.
  4. Cook the shredded coconut for a few minutes over steam, then roll the warm squares in it.
  5. Mix the palm sugar with a little water until you have a thick syrup.
  6. When serving, drizzle the squares with syrup. ≈ 2 min

Equipment

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Before you start

Ingredients

  • 2 cups of glutinous rice flour
  • 10 tablespoons of water
  • 1 1/4 cups of shredded coconut
  • 1 1/2 cups of palm sugar
  • A little water, for the syrup.

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