Khanom Sai Sai (Steamed Coconut Dumplings)
Why this recipe works
- Soft outside, chewy centre: The rice flour batter sets into a tender wrapper while the coconut filling stays dense, sweet, and slightly chewy.
- Deep coconut sweetness: Palm sugar gives the filling a warm caramel note, balanced by coconut milk in the batter and a small amount of salt.
- Gentle steaming: Steaming cooks the dumplings evenly without drying them out, preserving their soft, delicate texture.
Get the most out of this recipe
Texture tips
- Keep the batter smooth: Whisk the batter again just before filling the cups, as rice flour settles quickly and can make the texture uneven.
- Avoid a rubbery set: Steam at a steady simmer rather than a hard boil so the batter sets gently and stays soft.
Timing notes
- Cool the filling before shaping: Let the coconut filling cool until it can be handled comfortably, which helps the balls hold their shape.
- Rest before serving: A short rest after steaming helps the dumplings firm slightly, making them easier to lift from the cups.
Ingredient notes
- Palm sugar gives the best flavour: Palm sugar brings a rounded caramel sweetness that suits coconut particularly well; light brown sugar is a practical substitute.
- Coconut milk affects the set: Using a lighter coconut milk beverage will produce a softer, less rich dumpling than full coconut milk.
Make-ahead tips
- Best on the day: The dumplings are at their softest and most delicate on the day they are steamed.
- Reheat by steaming: Warm chilled dumplings gently in a steamer until heated through rather than microwaving, which can toughen the texture.
Equipment you'll need
Ingredients
Filling
Batter
Instructions
- Make the filling: put the palm sugar, water and a pinch of fine sea salt in a saucepan over low heat. Cook, stirring, until the sugar dissolves into a glossy syrup, 2 to 3 minutes. Stir in the desiccated coconut and cook for 2 to 3 minutes until the mixture is thick and holds together.
- Tip the filling onto a plate and leave until cool enough to handle. Roll into 12 small balls, pressing firmly so they hold their shape. Set aside while you prepare the batter.
- Set up a steamer over simmering water and keep the heat at a steady simmer. Lightly oil 12 small heatproof cups or ramekins if you have them, or plan to steam in small batches in a lightly oiled shallow heatproof dish. Keep the steamer covered so it stays hot.
- Make the batter: whisk the rice flour with a pinch of fine sea salt in a mixing bowl. Whisk in the coconut milk, then the water, until smooth and pourable. Let the batter stand for 2 minutes, then whisk again to re-suspend any settled flour.
- Pour a thin layer of batter into each cup, then place a coconut filling ball in the centre. Spoon over more batter to just cover the filling. Tap the cups gently to level the batter.
- Steam until the dumplings are set and slightly translucent, 10 to 12 minutes. They should feel firm at the edges but still soft in the middle. Remove from the steamer and leave for 5 minutes before lifting out to serve warm or at room temperature.
Recipe notes
Tips
- Keep the steamer at a steady simmer rather than a rolling boil so the batter sets smoothly without bubbling.
- Whisk the batter again just before portioning, as rice flour settles quickly.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, ensure the dumplings are steamed until fully set and piping hot throughout.
Substitutions
- Replace palm sugar with light brown sugar for a similar caramel sweetness.
- Replace coconut milk with coconut milk beverage for a lighter batter, but expect a softer set.
Storage
- Refrigerate up to 2 days
- Store in a sealed container in the fridge. Reheat by steaming for 3 to 5 minutes until warmed through, or let come to room temperature before serving; the texture is best on the day.
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Recipe overview
- Servings: 12 pieces
- Yield: steamed coconut dumplings
- Total time: 1h (35min active)
- Difficulty: Medium
- Cuisine: Thai
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