Khanom Sod sai (Filled Coconut Cream)

 Chapter Introduction and Photo by Thai Street Food

This is one of those surprise desserts that you buy wrapped in a banana leaf. You will need to ask what is inside unless you like lucky dip! This one is called "khanom sod sai" though sometimes you might hear it being called "khanom sai sai". The brown filling in this one is shredded coconut though you will sometimes find alternatives. The pudding is sticky rice with a topping of coconut cream and rice flour. This is then wrapped in a banana leaf and put in a steamer.

Ingredients of filling
  • 1 kg. palm sugar 
  • 1.2 kg. grated coconut meat
  • 1/2 cup water
  • 3 measuring cups maltose syrup
  • Mix palm sugar with grated coconut meat. 
  • Put the mixture into the pan. 
  • Stir over medium heat till thick, and then add maltose syrup. 
  • Stir. Leave to cool. Form the mixture into 1/2 cm balls.
  • Put into the tightly closed container filled with candle smoke.
Ingredients of filling covers
  • 2 cups black sticky rice flour
  • 2 cups white sticky rice flour
  • 1/2 cup water
  • Mix the two flours together. Gradually add in water and knead well.
  • Form the mixture into 1-cm balls. Spread the balls to cover the prepared fillings.
Ingredients of topping:
  • 2 cups and 6 tbsp. rice flour
  • 8 tbsp. tubular flour (Pang Thao grandmother blacken)***
  • 3 tbsp. and 1 tbp. salt
  • 4 tbsp. sugar
  • 8 cups thick coconut cream
  • 4 cups thin coconut milk
  • Mix the two flours together. 
  • Add sugar, salt, and coconut cream. Stir well.
  • Heat the pan. Put the mixture. Stir till thick. Remove from heat.
  • Put the filling in the middle of prepared banana. 
  • Drop the topping onto the filling till the topping covers the filling. 
  • Fold banana leaf into high triangular shape.
  • Put the dessert into the steamer. Steam for 10 minutes.
  • Outer banana leaves should be 2 1/2 inches wide, 7 1/2 inches long. 
  • Cut both ends into oval shape.
  • Inner banana leaves should be 2 inches ride, 5 1/2 inches long. 
  • Cut both ends into oval shape.
  • Use 1/2 inch wide, 12 inches long coconut leaf to secure the pack of the dessert.
 *** if cannot find "tubular flour" You can use "Cassava Flour" instead.



sangeeta said…
this one looks nice, i have seen it on planet food n wanted to make it then........but the ingredients are not available here.......a similar recipe is made in india though....will come up in my blog sometime..
vincent said…

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Michelle said…
Can someone tell me what is "tubular flour"? Can I find it under a different name in the States? Thanks!!!
Anonymous said…
Can someone let me know what tabular flour is? Is it called something else in the States? Thanks!!
Tan.wiratchada said…
Dear Michelle and Anonymous,

I guest these the same person. Let's I explain "Tubular Flour" is something called for a long time for this ingredient is "Pang Thao grandmother blacken" the flour made from head Thao grandmother blacken the head was collected once a year. Making it expensive flour. Nature of the powdery white powder with a small rectangular piece. The dessert looks clear As "flour beans" when cooked with water with agitation to medium low heat. Easily done, easily soluble starch when cooked will be clear In the shadow powder. Sticky medium When cool then. Total starch agglomeration. Nylon from the container well. If you cannot find you can use "Cassava Flour" instead.

Hope this help!
Tan ;)
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