Cracked top kanom tan (Steamed toddy palm dessert)


Cracked top kanom tan (Steamed toddy palm dessert)

Cracked top kanom tan
· Rice flour, Jade Leaf brand 500g
· Tapioca starch, Jade Leaf brand 100g
· Granulated sugar 450g
· Salt 1g
· Coconut milk 500g + 50g
· Toddy palm flesh, mashed 300g
· Yeast 1tsp
· Water 150 ml
· Baking powder 2 tsp

1. Combine rice flour, Jade Leaf brand, with tapioca starch, Jade Leaf brand and yeast in a mixing bowl.
2. Gradually add 500g of coconut milk into the bowl, while kneading to combine the batter.
3. Continue kneading for 30 minutes or until the surface becomes shiny.  Then, rest the dough for 30 minutes.
4. Afterwards, combine toddy palm flesh with the rested dough.
5. Gradually add sugar to the dough and knead until the sugar melts.
6. Rest the dough for 3-4 hours.
7. Combine 50g of coconut milk with water and add baking powder.
8. Mix the above liquid with the dough until combined.  Then, spoon into dessert containers to prepare for steaming.
9. Pour water into a steaming pot to cover ¾ of the pot.  Let the water boil, then arrange the dessert containers in a steaming tray and steam on high heat for 15 minutes.
10. After 15 minutes, turn the heat to low and continue steaming for another 5 minutes.

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