Khanom tan

Khanom tan
Type	Dessert
Place of origin	Thailand
Region or state	Southeast Asia
Main ingredients	Toddy palm, coconut milk, rice flour and sugar
Similar dishes	Htanthi mont, Fa gao, Bánh bò, White sugar sponge cake

Khanom tan (Thai: ขนมตาล; pronounced [kʰā.nǒm tāːn]) is a traditional Thai dessert^[1] consisting of small steamed cakes flavoured with toddy palm sugar and coconut milk, wrapped in banana leaves, and topped with grated coconut. It is most often found in the provinces where sugar palm is grown, such as Phetchaburi, Nakhon Pathom and Suphanburi.^[2]

^ ^a ^b
Hesseltine, C. W., and Wang, H. L. (1986). Indigenous Fermented Food of Non-Western Origin: Mycologia Memoir No. 11; Published for The New York Botanical Garden in Collaboration with The Mycological Society of America. Berlin, Stuttgart: J. Cramer. p. 321. ISBN 978-344-3-76001-4
- Redzepi, R., Beaumont, A. and Ying, C. (2018). "Leaves Make Things Steamy", You and I Eat the Same: On the Countless Ways Food and Cooking Connect Us to One Another. New York: Workman Publishing Co., Inc. p. 101. ISBN 978-157-9-65840-3
- Nishinari, K. (2020). "Historical and Geographical Background of Thai Food", Textural Characteristics of World Foods. Hoboken, NJ, USA: John Wiley & Sons Ltd. p. 159. ISBN 978-111-9-43069-8
^ "» ขนมตาล (ขนมไทย) Toddy Palm Cake (Kanom Tarn)". ไทยอาชีพ เสริมรายได้ อาชีพอิสระ งานฝีมือ ธุรกิจSMEs แฟรนไชส์.

[:1-1] Hesseltine, C. W., and Wang, H. L. (1986). Indigenous Fermented Food of Non-Western Origin: Mycologia Memoir No. 11; Published for The New York Botanical Garden in Collaboration with The Mycological Society of America. Berlin, Stuttgart: J. Cramer. p. 321. ISBN 978-344-3-76001-4
Redzepi, R., Beaumont, A. and Ying, C. (2018). "Leaves Make Things Steamy", You and I Eat the Same: On the Countless Ways Food and Cooking Connect Us to One Another. New York: Workman Publishing Co., Inc. p. 101. ISBN 978-157-9-65840-3

Nishinari, K. (2020). "Historical and Geographical Background of Thai Food", Textural Characteristics of World Foods. Hoboken, NJ, USA: John Wiley & Sons Ltd. p. 159. ISBN 978-111-9-43069-8

[2] Redzepi, R., Beaumont, A. and Ying, C. (2018). "Leaves Make Things Steamy", You and I Eat the Same: On the Countless Ways Food and Cooking Connect Us to One Another. New York: Workman Publishing Co., Inc. p. 101. ISBN 978-157-9-65840-3

[3] Nishinari, K. (2020). "Historical and Geographical Background of Thai Food", Textural Characteristics of World Foods. Hoboken, NJ, USA: John Wiley & Sons Ltd. p. 159. ISBN 978-111-9-43069-8

[2] "» ขนมตาล (ขนมไทย) Toddy Palm Cake (Kanom Tarn)". ไทยอาชีพ เสริมรายได้ อาชีพอิสระ งานฝีมือ ธุรกิจSMEs แฟรนไชส์.

[1]

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