The Thai sweet made with pandan-flavored glutinous rice flour dough wrapped around a sweet palm-sugar filling is khanom tom. These bite-sized boiled dumplings are usually finished with a coating of freshly grated coconut.
Khanom tom is traditionally prepared by cooking shredded coconut with palm sugar until it becomes a fragrant, sticky filling. The filling is shaped into small portions, enclosed in dough made from glutinous rice flour, and boiled until the dumplings float. Pandan juice or extract can tint the dough green and add its distinctive floral aroma.
The finished sweets are soft and chewy outside, molten or caramel-like inside, and pleasantly coconutty on the surface. The name khanom tom is often translated as “boiled sweet,” referring to the cooking method rather than the appearance.
Recipes vary by region and by color. Some versions use butterfly-pea flowers or other natural ingredients for blue or purple dough. Khanom tom is also related to khanom kho, a Southern Thai dumpling that more commonly encloses a piece of palm sugar directly; Central Thai khanom tom is especially associated with a caramelized coconut filling. That regional distinction does not change the intended answer here.