Sweet Rice Cakes Stuffed with Yellow Beans

These are khanom tom in Thai tradition: small, chewy rice flour dumplings filled with sweet yellow mung beans, boiled, then double-coated in shredded coconut and sesame-sugar. They’re a classic Thai dessert and a textural masterpiece, with the slightly chewy rice exterior contrasting against the soft bean filling and the crunchy sesame coating.

The rice flour dough is the trickiest part. Knead it until it reaches “the consistency of pie crust” as the directions describe: smooth, pliable, just slightly tacky. Add water in small splashes if it feels dry, or extra flour by the tablespoon if it’s too sticky. Glutinous (sticky) rice flour produces a chewier dumpling than regular rice flour, which is what you want.

The boiling step is fast. Four or five minutes is enough, and the dumplings tell you they’re ready by floating to the surface. Pull them with a slotted spoon the moment they bob up. Overboiled rice cakes turn gummy.

The double-coating sequence (coconut first while hot, sesame-sugar last) is what creates the dish’s signature finish. The hot exterior steams the coconut-salt slightly so it sticks, and the sesame-sugar coats over top for that final sweet crunch.

Serve hot for the best texture, but they keep in the fridge for 2 to 3 days.

Chef Tips

• Toast the sesame seeds until they smell nutty, not just lightly browned. Untoasted seeds taste raw.
• Cook mung beans until completely tender. Undercooked beans stay grainy and won’t smash into a smooth filling.
• Use unsweetened desiccated coconut for the savory coating. Sweetened coconut tips the balance too far.
• Work in batches. The hot coating step needs to happen immediately after boiling, so don’t pre-shape too many dumplings ahead.

Variations

• Sweeten the mung bean filling with palm sugar for a more authentic Thai flavor.
• Use black sesame seeds instead of white for visual contrast.
• Add a few drops of pandan extract to the dough for the classic green color and floral aroma.