Steamed Coconut Balls ( Ka Noom Tom )

This post is for Kamee, I hope you and your mom will have fun in making this.

Coconut Balls

200 gms (1.5 cups) Sticky Rice Flour
1 Tablespoon Cassava Starch Flour
100 ml (3.4 Fluid oz) Warm Water
100 gms (0.47 Cups) Palm Sugar
3 Tablespoons Water
50 gms (1.8 oz) Ground Coconut
100 gms (3.5 oz) Grated Coconut
1/4 Teaspoon Salt
4 Tablespoons Sugar

1. Mix all the flours together, add the water and mix to a paste.
2. Take the paste and roll into 2cm balls. This will form the outside of these balls.
3. Mix 3 tablespoons water, with the palm sugar in a saucepan and bring it to the boil. Add the ground coconut and stir until its mixed, then removed from the heat.
4. Once it has cooled you can take some of this paste and roll it into 1 cm balls in you hands. These smaller balls will form the center.
5. Take a sticky rice ball, flatten it in your hand to form a disc. Put a ground coconut ball in the center of the disc, fold up the edges and crimp closed. You can then roll it between your two hands to round off the ball.
6. Boil a pan of water, drop the balls into the water to cook for 3 minutes, then remove and drain.
7. For the outside, mix the grated coconut, salt, and sugar together and roll the ball in that coating.



  1. Wah! Thanks so much for finding it and posting the recipe! We will definitely try this out this coming weekend!

  2. This looks yummy!

    This is like an Asian coconut macaroon, except made with cassava flour. And it doesn’t look too difficult to make either.

    • Cambree, I ate the steamed coconut balls this past Sunday, it was yummy. I think this is one of the easiest desserts to make, you can even use the real cassava instead of the flour, just put it in a blender, then steam.

  3. I went to my mom’s house the other day and she made some! it was very yummy!!!! Thanks for the recipe, I’ll make for myself later!!!

    • mozemoua, if you do get to make it, please do blog about it because I would love to see how successful your batch is from this recipe.

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