Thai Khao Tom Matai (Rice Flour Sweet Dumplings)
Khao Tom Matai are delicate Thai steamed dumplings with a slightly chewy rice flour exterior and a creamy coconut-palm sugar filling. These bite-sized treats are popular as a morning snack or dessert, and are often served warm with a sprinkle of toasted sesame seeds for nutty depth. The dough is soft and pliable, making them a satisfying plant-based indulgence.
- Prep
- 20 min
- Cook
- 15 min
- Wait
- 10 min
- Total
- 45 min
- Makes
- 12 dumplings (2–3 per serving)
Steps
Before you start
- Fill and bring a steamer pot or bamboo steamer with water to a boil
- Prepare parchment or banana leaf squares (about 2 inches) to prevent sticking
- Have all filling ingredients measured and ready before you start shaping
Toast sesame seeds
- In a dry skillet over medium heat, toast the sesame seeds for the filling until fragrant and lightly golden, about 2–3 minutes, stirring often.
- Pour onto a plate to cool.
- Toast the remaining sesame seeds for serving separately in the same way.
- Set both aside.
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Ready when: sesame seeds are light golden and fragrant
Tip: Don't skip toasting—it releases the nutty flavor and ensures the filling is dry enough to stay inside the dumplings.
Mix filling
- In a small bowl, combine the grated palm sugar, shredded coconut, and cooled toasted sesame seeds from the filling batch.
- Stir until evenly blended.
- You should have a moist, crumbly mixture that holds together slightly when squeezed.
- Set aside.
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Ready when: ingredients are evenly distributed
Tip: If the filling feels too wet, spread it on a plate for a few minutes to let excess moisture evaporate.
Make dough
- In a mixing bowl, whisk together the sweet rice flour, sugar, and salt.
- Slowly pour in the stirred coconut milk while stirring with a spoon or chopsticks until a soft, smooth dough forms.
- The dough should be slightly tacky but not sticky—if it's too dry, add a splash more coconut milk; if too wet, dust in a little more rice flour.
- Knead gently for 1 minute until smooth and pliable.
- Let rest for 2 minutes.
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Ready when: dough is smooth, pliable, and slightly tacky
Tip: Don't overwork the dough—gentle mixing keeps the dumplings tender. The dough should feel a bit like soft playdough.
Shape dumplings
- Divide the dough into 12 equal pieces (about the size of walnuts; roughly 1 tbsp each).
- Roll each piece between your palms into a smooth ball.
- Gently flatten it into a thin disc about 2 inches wide and ¼ inch thick.
- Place ½ tsp of filling in the center.
- Fold the edges up and over to seal, pleating slightly to enclose the filling completely.
- Gently roll between your palms to smooth out any cracks and reshape into a ball.
- Place each dumpling on a parchment or banana leaf square as you finish.
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Ready when: dumplings are sealed and smooth-surfaced
Tip: Wet your hands lightly if the dough sticks; don't use flour, which will make them dry. The filling should be fully enclosed or it will leak out during steaming.
Steam dumplings
- Arrange the dumplings on their parchment/banana leaf squares in the steamer basket in a single layer, leaving a little space between each (they don't expand much, but air circulation helps).
- Bring the water in the steamer pot to a rolling boil.
- Place the steamer basket over the boiling water, cover with the steamer lid, and steam for 8–10 minutes.
- The dumplings should look slightly glossier and feel tender when pressed very gently—they won't change color dramatically.
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Ready when: dumplings are glossy, soft to the touch, and cooked through
Tip: If your steamer is small, batch them—they hold warm well. Don't let the water touch the dumplings or they'll become soggy.
Serve warm
- Transfer the dumplings to a serving plate (you can keep them on their leaves or remove them).
- Sprinkle generously with the toasted sesame seeds.
- Serve warm or at room temperature.
- They're best enjoyed within a few hours of steaming.
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Tip: Sesame seeds add a final nutty crunch and authentic Thai flavor—don't skip them. The dumplings are most tender when warm.
Good to know
Tips
- Toast all your sesame seeds beforehand—toasting brings out the nutty flavor that makes these dumplings special and ensures the filling stays dry.
- Don't overmix the dough. Gentle stirring and minimal kneading keep the dumplings tender and delicate; overworking develops gluten and makes them tough.
- Wet your hands with water (not flour) when shaping to prevent sticking. The dough should feel like soft playdough—if it's too sticky, add rice flour ½ tsp at a time.
- Make sure the filling is fully enclosed when you seal each dumpling, or it will leak into the steamer and make a mess. Pinch and pleat the edges carefully.
Make ahead
You can prepare the dough and filling 2–3 hours ahead, cover separately, and keep at room temperature. Shape and steam just before serving for the best texture.
Storage & reheating
Store leftovers in an airtight container at room temperature for up to 1 day, or refrigerate for up to 3 days. Reheat by steaming for 2–3 minutes over simmering water, or microwave briefly. Freeze shaped (unsteamed) dumplings on a tray, then transfer to a freezer bag for up to 1 month; steam from frozen, adding 2–3 extra minutes to the cooking time.
Substitutions
- palm sugar (grated or crumbled) → light brown sugar or grated jaggery. Palm sugar has a deeper caramel-like sweetness, but brown sugar or jaggery will work and may be easier to find. The flavor will be slightly less complex but still delicious.
- unsweetened shredded coconut (dried or fresh) → finely chopped roasted peanuts or cashews. Nuts add a different but equally pleasant crunch and richness. Use about the same amount and toast them beforehand.
- unsweetened coconut milk (full-fat, canned or fresh) → light coconut milk diluted with water (1:1), or whole milk. Full-fat coconut milk gives the most authentic flavor and richest dough, but lighter alternatives work if that's what you have on hand.
- sweet rice flour (glutinous rice flour) → all-purpose flour mixed with 1 tsp tapioca starch per ¼ cup flour. Sweet rice flour is ideal for the chewy texture, but all-purpose flour plus tapioca starch will mimic it reasonably well, though the texture will be slightly less tender.
