Kanom Tan

Kanom Tan It is a Thai dessert with a method similar to banana dessert. Just change from ripe banana juice to juice from ripe palm fruit. and the ingredients are fermented After kneading the ingredients together. to make the flour fluffy and appetizing

 

Kanom Tan, an ancient Thai dessert, the texture is dark yellow flour. It is also soft and fluffy. will smell sweet Nowadays, it is difficult to find good taste because the amount of sugar palm planting has decreased. which candies sold in the market The operators usually add a little sugar and add yellow flour instead. until the sugar candy has a hard texture It doesn't smell good and the process of making it is difficult.

 

- 1 kg rice flour

- 2 taps of tapioca starch

- Beef tamarind, 6 dashes completely dry

- 1 tablespoon of salt

- 2 tsp dry yeast

- 3 teaspoons of baking powder

- Coconut milk, crushed curry, 1 kg (use coconut milk as well)

- 8 - 9 tablespoons of granulated sugar

 

1. In the first step, mix the rice flour, tapioca flour, yeast, salt together, then slowly add the coconut milk little by little, knead until combined. or until the coconut milk runs out, about 30 minutes. Wait until the dough is formed into a sifted oil from the container.

 

2. Step 2 When the dough can be used, leave it for 15 minutes, then mix the sugar. Knead until well combined, it will start to run a bit.

 

3. Step 3 When the flour and sugar are mixed well, add the sugar and knead until the sugar is completely dissolved. Then try to drop the powder to make it look as sticky as Thong Yod. That is, try to drop it and become a child. It can be used. Leave it for at least 3-4 hours, if at night 5-6 hours.

 

4. When the dough rises well, dissolve the baking powder with about 3-4 dashes of coconut milk to make bubbles. Then pour it in and stir well and leave it for 10 minutes to steam.

 

5. The process of dropping into a cup or steaming Krathong Do not leave it for a long time to appreciate. Do not overlap. Steam on high heat for 10 minutes, medium heat for 5 minutes. Do not open the lid until it is cooked.

 

6. Should be coconut if scraping by cat's hands It should be mixed with a little salt and steamed separately. If you use a rabbit or buy white grated coconut, drop it into the dessert and steam it at the same time.

 

If you can follow this formula Guarantee that it's delicious, soft, fluffy and definitely not sour. because of the sour dessert caused by the flour growing too long If the hard candy is caused by inability to massage or if the dessert is not fluffy due to insufficient time Because if it's up but the face doesn't crack, it's because the powder is too clear. and if the sugar candy is broken but soft for a moment caused by the dough being too sticky.

 

 

A: Khanom Tan is a traditional Thai dessert made from ripe palmyra palm pulp, mixed with flour and coconut milk, then fermented and steamed to achieve a soft and fluffy texture.

 

A: Fermentation allows yeast to produce gas, which helps the batter rise and creates the soft, airy texture that defines this dessert.

 

A: A sour taste occurs when the batter is fermented for too long, causing over-fermentation and acid buildup.

 

A: This usually happens when the fermentation time is insufficient or the yeast is inactive, preventing the batter from rising properly.

 

A: A hard texture often results from improper kneading or excessive flour, leading to dense and less airy batter.

 

A: Authentic palm pulp provides the signature aroma and flavor. Using artificial coloring or minimal pulp reduces both fragrance and quality.

 

A: Steam over high heat initially and avoid opening the lid during cooking to ensure a well-risen structure and beautifully cracked tops.

 

A: It is best consumed within 1 day. When refrigerated, it can last 2–3 days, but the texture will be less soft and fluffy.