DISH RESEARCH · Dessert
Khanom tan
Chiang Mai University Library’s selected khanom tan steams a ripe-palmyra-pulp, rice-flour, coconut-milk and sugar batter in banana-leaf cups beneath grated coconut.
About Khanom tan
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Chiang Mai University Library’s selected khanom tan makes small steamed cakes with ripe palmyra palm pulp. Its Lanna-food account connects fermentation with the cakes’ soft, spongy texture.
The palm shell is removed and the fruit soaked so that the pulp can be scrubbed off. The pulp drains in a cloth bag before being blended with rice flour.
Coconut milk is mixed into the pulp-and-flour mixture, followed by sugar. The account describes fermentation as part of the preparation that makes the batter rise.
Banana leaves are shaped into small cups, which are filled with the batter. Grated coconut covers the top before the cakes are steamed.
The selected ripe palm fruit is yellow and sweet-smelling. Its flavour and the coconut topping sit within a soft cake served in the folded leaf cup.
Ingredients in Khanom tan
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Cuisines & regions
Cuisine and regional connections are still being added.
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Countries & places
- Thailand
- Cooking traditions
- Northern Thai-style