Khanom Taeng Thai or Khaonom Ba Taeng or Khanom Taeng Lai is made in the same way as Khanom Kluay and Khanom Tan. Variations are found in the type of fruit used. (Taksanan Anakhapruet, personal communication, July 5, 2007)
1. Peel the muskmelon and remove the seeds. In a bowl mix the melon with the rice flour.
2. Stir in the coconut milk.
3. Mix by hand while squeezing the melon into small pieces.
4. Add sugar and blend to dissolve.
5. Make cones from 6 wide pieces of banana leaves and secure with small toothpicks.
6. Fill the cones with the batter.
7. Place one cone each in the holes in the steamer.
8. Top with grated coconut and steam 20 minutes.
Select soft and ripe muskmelons that have a sweet aroma.
