Type Dessert | Place of origin Thailand | |
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Main ingredients Toddy palm, coconut milk, rice flour and sugar Similar Khanom mo kaeng, Khanom chan, Thong yip, Ovos Moles de Aveiro, Khao tom mad | ||
Khanom tan (Thai: ขนมตาล; [kʰā.nǒm tāːn]) is the local popular thai desserts which can found in the provinces that have sugar palm, such as Phetchaburi, Nakhon Pathom and Suphanburi. Khanom tan made in the same way as Khanom Kluay. Khanom tan made from a part of banana and coconut milk, rice flour, yeast, toddy palms (palm sugar). Toddy palm has a strongly smell so when you bring it flesh for crush. Also today palm have a very rich in vitamins A and C, which are juicy and sift similar like lychees. But the special way to make khan tan need to left to ferment to get it soft and tasty. It’s look like a circle small bun with yellow fluffy, strong taste and sweet smells.
Contents
Ingredients
Khanom tan is made from rice flour, ripe sugar palm fruit, coconut milk, scraped coconut, sugar and salt.
Preparation
Ripe sugar palm fruit is used to make Khanom tan by peeling off the palm shell and scraping off the palm pulp. The pulp is mixed with water and put in a cloth bag to completely drain. Then, the pulp is mixed with rice flour and coconut milk is added. The mixture is then left outside and steamed with boiling water.
