Khanom Tian (Thai Coconut Rice Dumplings)

Instructions

Melt the first measure of palm sugar in a pan with the coconut milk, then let the mixture cool to room temperature.

Stir the glutinous rice flour into the cooled coconut milk until you have a smooth, slightly sticky dough. Cover it and leave it for 3 hours or overnight.

For the filling, simmer the second measure of palm sugar with the water in a pan until it is dry enough to hold together. Add the coconut and keep simmering until the mixture turns sticky, then let it rest for 10 to 15 minutes.

Oil your hands. Roll a 3-cm piece of dough into a ball and flatten it into a circle. Set a ball of filling in the middle, fold the dough around it, and pinch the seams shut. Put the filled dough balls in a greased dish so they do not stick.

Wash the banana leaves and cut them into rounds with scissors, some 16 to 18 cm across and some 12 to 14 cm across. Pair a large piece with a small one, dull sides facing each other, so each wrapper is doubled and stronger.

Fold one end of a doubled leaf into a cone and drop in a dough ball. Fold over the shorter side of the cone, then fold both sides of the leaf over, perpendicular to the cone seam.

Tuck the long tail into the small slot, then fold over whatever tail remains and push it into the slot too. Crease the edges of the pyramid lightly so it holds its shape.

Arrange the dumplings in a single layer in a steamer and steam for 20 to 30 minutes. Let them cool slightly before unwrapping and eating.