Petitchef

Khanom tan (toddy palm cake)

Appetizer
4 servings
15 min
15 min
Very Easy
Toddy Palm Cake they're kind of like sponge cake, a little sweet and different tasting than regular sugar.

Ingredients

Number of serving: 4
4 and ½ cup rice flour

1 cup ripe sugar palm fruit (squeeze the meat)

4 and ½ cup coconut milk

3 cup sugar

3 cup scraped coconut (overripe)

1 teaspoon salt

Preparation

  • 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.
  • Boil coconut milk with sugar. When it's boiling, turn off the fire and leave it cool off.
  • In a big bowl, mix sugar palm meat from step1 with rice flour and coconut milk from step2. Knead well. Make sure it is really soft. Leave it outside for 4 hours.
  • Put wet white cloth over top. Cut banana leave and make a small cup from it.
  • Pour the mix in banana cups or ceramic cups if you can't make one.
  • Mix scraped coconut with salt and dress it over top the cake.
  • Steam on boiling water for 15 minutes.

Observations:

Tips:
When the dough is ready, you will see bubbles on it. Make sure you don't leave the dough outside too long because it will be sour after you cook. Add 1 and 1/2 tablespoon . baking powder to safe time and make it fluffy.





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