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TL;DR: Kanom Tang Thai. Highlights include Made from ripe Thai melon instead of banana or palm fruit, giving it a unique aroma and soft, moist texture.

Kanom Tang Thai

Kanom Tang Thai North food menu There is a method to make similar to Kanom Kluay and Kanom Tan, but change from ripe bananas. Juice from the pulp of ripe palm fruit is a Thai melon.

Ingredient

- 900 g of ripe melon

- 3/4 cup sugar

- 1/4 teaspoon salt

- Coconut Garnish

- 1 grated shredded coconut

- 1/4 teaspoon salt

- 3/4 cup coconut milk

- 2 cups of rice flour

- 1/3 cup tapioca flour

Cooking process (Northern food, Northern recipe)

1. Prepare the Thai melon, mash the Thai melon meat. Add both flour, coconut milk, sugar, salt and mix well. Then pour it into a tray or prepared pan.

2. Mix salt and coconut all over, sprinkle over the dessert, bring to steam, use high heat, boiling water for about 25-30 minutes until cooked.

3. Add sugar as you like. It depends on the sweetness of the melon too. Use ripe melons. If the melon is more ripe, it will make the dessert more fragrant.

Name	Khanom Tang Thai (Thai Melon Steamed Dessert)
Category	Thai Dessert, Northern Thai Snack, Traditional Lanna Cuisine
Local Name	Khao Nom Ba Tang (Northern dialect)
Main Ingredients	Ripe Thai melon, rice flour, tapioca flour, coconut milk, sugar, salt, grated coconut
Flavor Profile	Sweet, fragrant, slightly creamy with a hint of saltiness from the coconut topping
Highlights	Made from ripe Thai melon instead of banana or palm fruit, giving it a unique aroma and soft, moist texture
Preparation Method	Mix mashed melon with flour, coconut milk, sugar, and salt, pour into molds or trays, top with salted coconut, and steam for 25–30 minutes
Texture	Soft, moist, and slightly chewy
Difficulty Level	Easy
Serving Style	Cut into bite-sized pieces or served in banana leaf cups as a snack or dessert
Storage	Refrigerate for 1–2 days; reheat before serving for best texture
Related Desserts	Khanom Kluay (banana cake), Khanom Tan (palm cake), pumpkin steamed cake

Frequently Asked Questions (FAQ)

Q: What is Khanom Tang Thai?

A: Khanom Tang Thai is a traditional Northern Thai dessert made from ripe Thai melon mixed with flour and coconut milk, then steamed until soft and fragrant.

Q: How is it different from banana or palm desserts?

A: It uses ripe Thai melon instead of banana or palm fruit, giving it a lighter, more fragrant aroma and a softer, more moist texture.

Q: What does it taste like?

A: It has a naturally sweet and aromatic flavor from the melon, balanced with a creamy richness from coconut milk and a slight saltiness from the coconut topping.

Q: Why should ripe melon be used?

A: Ripe melon provides natural sweetness and a stronger aroma, which enhances the overall flavor without needing excessive sugar.

Q: How long does it take to steam?

A: It typically takes about 25–30 minutes using high heat and boiling water to ensure the dessert cooks evenly.

Q: Can the recipe be adjusted?

A: Yes, you can adjust sugar levels, coconut milk, or flour ratios depending on preference, but balance is important to maintain the correct texture.

Q: How should it be stored?

A: It can be stored in the refrigerator for 1–2 days. Reheating before serving helps restore its soft and moist texture.

Q: When is this dessert usually eaten?

A: It is commonly enjoyed as a snack or dessert, especially during the season when Thai melon is ripe and widely available.

Category: ●Travel Articles, Recipes