Thai Food Dessert: Sugar Palm Cake (Khanom Taan)

Sugar Palm Cake, in Thai, Khanom Taan

Prepare:

4 and 1/2 cup rice flour
1 cup ripe sugar palm fruit (squeeze the meat)
4 and 1/2 cup coconut milk
3 cup sugar
3 cup scraped coconut (overripe)
1 tsp. salt

 

Cooking Instructions:

1. Crush the sugar palm fruit with water in a bowl. Put all of juice in a filter cloth bag and squeeze. Leave it in the refrigerator for 24 hours.

2. Boil coconut milk with sugar. When it’s boiling, turn off the fire and leave it cool off.

3. In a big bowl, mix sugar palm meat from step1 with rice flour and coconut milk from step2.

4. Knead well. Make sure it is really soft. Leave it outside for 4 hours. Put wet white cloth over top.

5. Cut banana leave and make a small cup from it. Pour the mix in banana cups or ceramic cups if you can’t make one.

6. Mix scraped coconut with salt and dress it over top the cake.

7. Steam on boiling water for 15 minutes.

 

Tips:

When the dough is ready, you will see bubbles on it. Make sure you don’t leave the dough outside too long because it will be sour after you cook. Add 1 and 1/2 tbsp. baking powder to safe time and make it fluffy, with this amount you can make 130 small cups of sugar palm cake.

Have fun! 🙂

Sawasdee Ka - Joy

Author: Joy B

Sawasdee Ka! I'm Joy, the owner of Joy's Thai Food Recipe & Cooking blog. I have been cooking since I was little with my mom and aunts in northeast Thailand. I want to share my childhood Thai recipes with you. Please help me make this the best site I can by completing my survey! :) Joy To contact me use the email address below, or find me at Google+.

1 thought on “Thai Food Dessert: Sugar Palm Cake (Khanom Taan)”

  1. Where I live there is no fresh palm sugar, only can one soak in sugar water. Do you have alternative recipe for palm sugar recipe.

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