Khanom Tan
Khanom tan steams palm-scented rice batter in banana leaf cups, creating fluffy golden Thai cakes topped with coconut for a fragrant market-style sweet. The cakes are light enough for snacking yet aromatic from coconut and palm sugar.
π Recipe adapted from Wikidata (Dessert)
π¨βπ³ Instructions
Blend palm pulp or palm sugar with coconut milk until smooth.
Stir in rice flour, a pinch of salt, and leavening to make a thick batter.
Fold banana leaves into small cups and arrange them in a steamer.
Fill the cups and steam until the cakes are puffed and springy.
Top with shredded coconut and sesame before serving warm.
π· Perfect Pairings
Complete your meal with these
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment