Khanom Taln. Steamed Toddy Palm Cake

Toddy Palm is one of the natural homegrown palm species
that are widely known in South East Asia. With the unique taste
and beautiful amber yellow color, the toddy palm are usually
used to produced the wines and beverages in some companies.
They also play the main role in Thai dessert consuming culture.
If you have a chance to visit This Land of Smile,  don't miss!

This chubby lady on left was found lying in front of my house, she fell from the tree (I think) 1 day ago (luckily, I wasn't standing there or I wouldn't be able to sit here to share the recipe :P ). I picked this beautiful toddy palm up and brought her with me...cut her open a little bit and tasted...hmmm sweet (erm..)

So! Let's get started 

Make the delicious "Steamed Toddy Palm Cake"

If you would like to try this recipe but the toddy palm is difficult to find where you live, you can also use the canned one, this way you will save almost 4-5 hours of cooking period

* If you use the canned toddy palm meat, you can only prepare for the tools by checked list.

"THE SWEET OF NATURE"





1.Squeezed Toddy Palm meat....2/3 cup

2.Coconut cream...............1 cup

3.Coconut juice...............1 cup

4.Rice flour..................2+1/2 cup

5.Sugar.......................1+1/2 cup

6.Baking soda.................1tsp.

7.Shredded overripe coconut...1 cup

8.Salt........................1 tsp.

1. * You can skip this step to # step number 5 if using the canned toddy palm
First of all, if you use the fresh toddy palm, you will need to rip the whole palm to big pieces and squeeze by rubbing it through the sieve to get the creamy yellow palm meat.

2.Pour the squeezed palm meat into the strain cloth and sqeeze the toddy palm meat through the cloth, you now have the puree, then put it back to the cloth, grab and  hang it for 3-4 hours

Rub - Squeeze - grind...grrrrrr

Toddy Palm Puree

Strain Cloth

Hang the palm puree up
for 4 hours to get the meat

3. After 4 hours, you should get the pure toddy palm meat (also this step the palm will process the natural yeast which makes the texture of cake become fluffy and soft)

5. In the blow, mix the coconut cream, coconut juice, sugar and heat up on the stove or microwave(just to make the sugar completely dissolved)...mix a little bit :)

6. In the bigger bowl, combine the flour with the toddy palm meat. and squeeze the mixture by using your hand.

Squeeze and squeeze

Rice Flour + 

Toddy palm meat

Squeeze and Squeeze...

5.Gently and slightly adding the coconut mixture in to the flour mixture and stir well until completely mixed.

Once the mixture is ready, cover the bowl with the plastic wrap or keep in the airtight container, and leave it sit in the room temperature for 6 hours (can't skip). During this time, you can prepare the shredded coconut.  

6. While waiting for the mixture to be ready, use the coconut scrapper or grater to make the sprinkle (if you don't want to have your cake cover with the coconut, you can skip this)

 7. After 6 hours, open the wrap and check the mixture, there should be the air bubbles cover up the whole mixture (don't worry it's not spoiled, another step to product the yeast). Add the baking powder and stir well until completely mixed

8. Put 6-7 cups of tap water in the steamer base and bring to boil, once the water starts to boil, put the heat proof molds or cup in the steamer and cover the lid for 5 minutes (preheat the cup just like you preheat the over)

    9. After 5 minutes, open the lid and gently pour the mixture into each cup, and steam for 15 minute, no peeking they won't fluff!, once they are cooked , you can continue on doing this until all done.

  10. Take the cake out and let them cool, top with the prepared shredded coconut. Serve and Enjoy!

   TRY THIS RECIPE AND DON'T FORGET  TO SHARE WHAT YOU THINK! 

- Thank you  ^^-