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Recipe for :

Sodsai - Coconut Balls wrapped in Banana Leaves

This recipe has been published with the permission of the Blue Elephant Cooking School in Bangkok, Thailand. This is an example of the type of dish you can learn to cook at the School.

Located in the heart of Bangkok, the Blue Elephant Cooking School is housed in a dazzling century old mansion where you can discover and experience the culinary wonders of Royal Thai Cuisine.

The Blue Elephant Cooking School has fully equipped facilities offering you the chance to put your hand to practicing Thai Cuisine. A typical day commences with a visit to the morning market. Accompanied by your instructor, you will learn to select and buy Thai ingredients for your personal cooking lesson. Classes are followed by a meal in the delightful Blue Elephant restaurant where you sample your own cooking as well as additional Thai dishes.

Somewhat elaborate to make, these attractive banana leaf parcels can be prepared and steamed in advance and will keep up to three days in a refrigerator. Reheat them for 2 minutes in a steamer or briefly in a microwave oven.


200g / 7oz palm sugar
100g / 3 1/2oz grated coconut (preferably fresh)
400g / 14oz glutinous rice flour
1.2 litres / 2 pint / 5 cups coconut milk
150g / 5oz regular rice flour
1 tsp salt
1 whole banana leaf

  • Bring 100ml / 3 1/2 fl oz water to the boil, dissolving the sugar in it. Add the grated coconut and cook for 15 minutes, stirring all the time until the mixture becomes sticky. Set aside to cool. Make about 20 little balls with the mixture, using a large heaped teaspoon for each one.
  • Make a dough with the glutinous rice flour and 350ml / 12 fl oz / 1 1/2 cups water. Cover the coconut balls with this dough and set aside on a dish or tray.
  • Mix together the coconut milk, rice flour and salt and simmer for 15 minutes, allowing it to thicken. Set aside.
  • Cut 20 oval shapes about 23 cm / 9 in long and 16 cm / 6 in wide and 20 rectangles about 12cm / 4 1/2 in by 8 cm / 3 in from the banana leaf. Cut 3 strips of banana leaf about 27 cm / 11 in long and 1.5 cm / 1/2 in wide.
  • Place the rectangles lengthways over the ovals to give two thicknesses of banana leaf in the centre, then place one of the prepared balls on top. Pour a generous 1 1/2 tbsp coconut milk sauce over the ball. Make a parcel with the banana leaves fasten it at the top with the banana leaf strip and a toothpick. Put the parcels in a steamer for 10 minutes.
  • Serve the parcels warm.

Makes about 20

© Blue Elephant Cooking School