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khanom tan (toddy palm cake)


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Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 4


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Step 1

Crush the sugar palm fruit with water in a bowl. Put all of juice in a filter cloth bag and squeeze. Leave it in the refrigerator for 24 hours.

Step 2

Boil coconut milk with sugar. When it's boiling, turn off the fire and leave it cool off.

Step 3

In a big bowl, mix sugar palm meat from step1 with rice flour and coconut milk from stepKnead well. Make sure it is really soft. Leave it outside for 4 hours.

Step 4

Put wet white cloth over top. Cut banana leave and make a small cup from it.

Step 5

Pour the mix in banana cups or ceramic cups if you can't make one.

Step 6

Mix scraped coconut with salt and dress it over top the cake.

Step 7

Steam on boiling water for 15 minutes.