Khanom thian - Lanna Food | Northern Thai Information Center, Chiang Mai University Library

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Chiang Mai University Library in collaboration with Information Technology Service Center

The cooking method is similar to that of Khanom Kluea. When cooked, it will form a brown color of the molasses. Serve with shredded coconut. The wrapping cam be in a rectangular shape like Khanom Kluea. (Taksanan Anakhaprueth, personal communication, July 5, 2007; Rattana Phromphichai, 1999, p. 822)


1.	Rice flour	500	Gm.
2.	Brown sugar	200	Gm.
3.	Salt	1	Tsp.

1	2	3
4	5

1. Mix together the flour and molasses and salt.
2. Blend well.
3. Stir continuously on a low fire.
4. Make banana leaves into a cone shape and fill with the batter. Fold open end and secure with toothpicks.
5. Steam 20 minutes.

Keep stirring in the same direction on a low fire to prevent flour from sticking or forming lumps.

Rattana Phromphichai. (1999). Khaonom Thian. in Saranukrom wattanatham thai phak nuea (V.2, p.822). Bangkok: Thai Cultural Encyclopedia Foundation, Siam Commercial Bank.


Lanna Food by Northern Thai Information Center (NTIC), Chiang Mai University Library, Chiang Mai University is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.