Khanom tan (Thai: ขนมตาล; pronounced [kʰā.nǒm tāːn]) is a traditional Thai dessert[1] consisting of small steamed cakes flavoured with toddy palm sugar and coconut milk, wrapped in banana leaves, and topped with grated coconut. It is most often found in the provinces where sugar palm is grown, such as Phetchaburi, Nakhon Pathom and Suphanburi.[2]
 | |
| Type | Dessert |
|---|---|
| Place of origin | Thailand[1] |
| Region or state | Southeast Asia |
| Main ingredients | Toddy palm, coconut milk, rice flour and sugar |
| Similar dishes | Htanthi mont, Fa gao, Bánh bò, White sugar sponge cake |
History
editKhanom Tan is a dessert that dates from the Sukhothai period. During that time, the main ingredients used in preparing desserts were rice flour, sugar and coconut, in contrast to desserts from the later Ayutthaya period, which are based on a mixture of eggs and sugar. Today, Khanom Tan is not well known among younger generations due to its disappearance from street markets, but it is still a popular Thai dessert outside of the Bangkok area.[3]
Preparation
editKhanom tan is made using a similar technique to the steamed dessert khanom kluay, the key difference being that khanom tan requires the batter to be fermented to achieve a spongy texture.[4] Khanom tan is made from coconut milk, rice flour, a raising agent and toddy palm fruit (palm sugar).[4] Toddy palm fruit is rich in vitamins A and C, has a strong smell when crushed, and is juicy and soft, similar to lychee.[5]
See also
edit- Thai cuisine
- List of Thai desserts
- List of Thai dishes (includes names in Thai script)
References
edit- ^ a b Hesseltine, C. W., and Wang, H. L. (1986). Indigenous Fermented Food of Non-Western Origin: Mycologia Memoir No. 11; Published for The New York Botanical Garden in Collaboration with The Mycological Society of America. Berlin, Stuttgart: J. Cramer. p. 321. ISBN 978-344-3-76001-4
- Redzepi, R., Beaumont, A. and Ying, C. (2018). "Leaves Make Things Steamy", You and I Eat the Same: On the Countless Ways Food and Cooking Connect Us to One Another. New York: Workman Publishing Co., Inc. p. 101. ISBN 978-157-9-65840-3
- Nishinari, K. (2020). "Historical and Geographical Background of Thai Food", Textural Characteristics of World Foods. Hoboken, NJ, USA: John Wiley & Sons Ltd. p. 159. ISBN 978-111-9-43069-8
- ^ "» ขนมตาล (ขนมไทย) Toddy Palm Cake (Kanom Tarn)". ไทยอาชีพ เสริมรายได้ อาชีพอิสระ งานฝีมือ ธุรกิจSMEs แฟรนไชส์.
- ^ "ประวัติขนมตาล". Retrieved 2 March 2018.
- ^ a b "Khanom tan - Lanna Food | Northern Thai Information Center, Chiang Mai University Library". library.cmu.ac.th. Archived from the original on 2020-06-16. Retrieved 2016-01-11.
- ^ "ประโยชน์ของลุกตาล". Retrieved 2 March 2018.