Khanom Tan or Khaonom Batan is made in the same way as Khanom Kluay which is made from bananas (Sapientum). But, Khanom Tan needs to be left to ferment to get a soft spongy texture (Taksanan Anakhapruet, personal communication, July 5, 2007)
1. Peel off palm shell and soak the palm in water. Scrub off the pulp and put in a cloth bag to completely drain. Mix the pulp with rice flour and blend well.
2. Add coconut milk.
3. Add sugar and knead to blend well.
4. Cut banana leaves into a circle 4 in diameter. Secure the four corners with small toothpicks to form a cup.
5. Scoop the batter in until the cups are full.
6. Top with grated coconut.
7. Steam 20 minutes.
Let the batter ferment at a high temperature or place it in the sun to make it rise well and puffy.
Select well ripened palm fruit that are yellow and have a sweet aroma.
