Kanom Tan Thai Dessert

Kanom Tan Thai Dessert It is a traditional Thai royal dessert. The texture is dark yellow, soft, fluffy, with a sweet brown aroma. Kanom Tan is made from the pulp of the ripe sugar cane. The process uses rice flour, coconut milk and sugar mixed together according to the process. Then put the banana leaf krathong. Sprinkle with grated coconut and steamed until cooked Then, the meat of the palm fruit, which is an ingredient in making sugar candy. It is obtained from the ripening of sugar cane until yellow and black. The flesh inside is yellow with a strong odor, most of which fall from the plant itself. come peel off Bring to rub with clean water until the yellow color. Put the brewed water in a cloth bag. tied to the waterfall, leaving only the flesh of the palm fruit at present It's hard to find good-tasting sugar candy. due to the decrease in sugarcane planting volume Most of the sugar candies are sold in the market. Entrepreneurs tend to put less sugar. Add flour and dope saffron instead. This makes Kanom Tan have a hard texture, not sweet and not delicious.

 

- 400 g of granulated sugar

- 400 g of cooked palm fruit

- 500 grams of rice flour

- 3 cups coconut milk

- a pinch of salt (for dipping the coconut)

- 1 tbsp of baking powder

- 2 cups shredded coconut

 

1. In the first step, dissolve the sugar in the coconut milk together, then add the sugar cane pulp, stir well, then add the flour and baking powder. Stir until smooth.

 

2. The next step is to filter the ingredients. Set aside for about 10 minutes until the buns rise, then add water to the steamer. Arrange the pinwheel cups, turn on the medium heat and prepare by scooping the mixture into the pinwheel cup until the cup is full. Sprinkle with salt tossed coconut, steam for 15-20 minutes, remove from the oven, let cool from the cup and ready to eat.

 

 

A: Khanom Tan is a traditional Thai steamed dessert made from ripe palm fruit, rice flour, coconut milk, and sugar. It has a soft, fluffy texture and a fragrant aroma.

 

A: The aroma comes from ripe palm fruit, which has a strong and distinctive fragrance.

 

A: Because palm trees are less common today and real palm fruit is harder to obtain, many sellers reduce the amount of palm or use artificial coloring instead.

 

A: The batter must be rested to allow it to rise properly, and the correct amount of baking powder and steaming temperature must be controlled.

 

A: It is served in small cups or banana leaf containers, topped with grated coconut mixed with a little salt.

 

A: It is best eaten warm, when the texture is soft and the aroma is most noticeable.