Directions

1. Put a large pot of water on to boil.

2. Heat sugar and 1 tablespoon water in a small saucepan over medium-high heat until the sugar has dissolved, 1 to 2 minutes. Add 1/2 cup coconut and cook, stirring frequently, until the coconut has absorbed most of the syrup and the syrup has darkened, 2 to 3 minutes. (Watch carefully as this can burn very quickly.) Immediately transfer the caramelized coconut to a bowl to cool.

3. Combine rice flour and the remaining 1/2 cup water in a medium bowl and knead into a soft dough. It should be slightly tacky but not wet, similar to Play-Doh. If necessary, add water, a tablespoon at a time, to get the right consistency. Cover with plastic wrap and let rest.

4. Dust a work surface with more rice flour. Using about 1 teaspoon each, shape the still-warm filling into 24 balls. Then pinch off a 1-inch chunk of the dough and flatten it into a disk about 1/4 inch thick. Place a coconut ball in the center and pinch the dough around it. Roll between your palms to create a round dumpling and seal the seams. Place the khanom tom on the flour-dusted surface. Repeat with the remaining dough and filling.

5. Spread the remaining 1 cup coconut in a shallow dish. Working in 2 or 3 batches, gently drop the khanom tom into the boiling water and cook until they float to the surface, 4 to 5 minutes. Remove with a slotted spoon to the shallow dish and immediately roll in the coconut. Transfer to a wire rack or plate.