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Cereals and bread from Thailand
The yellow flesh of ripe toddy-palm fruit is kneaded into wet rice flour and left in the shade until wild yeasts from the fruit make it bubble. Sugar and coconut are mixed in, and the batter is steamed in small cups into soft, spongy yellow cakes.
| Coconut milk40.80 % | Of the whole batter; heated to 50 ± 1 °C and the sugar dissolved in it[palida2015] |
| Sugar27.35 % | [palida2015] |
| Rice flour22.52 % | [palida2015] |
| Ripe toddy-palm flesh9.23 % | Rubbed off the fibres with water and hung in a cloth bag 12 h to thicken[palida2015] |
| Salt0.1 % | [palida2015] |
| Starter | spontaneous (wild yeasts in the ripe palm flesh); selected yeast starters have been tested |
Total time across the recorded steps: 17 h – 26 h
What changes: Palm flesh rubbed off the fibres drips through a cloth bag until thick
Ripe fruits are peeled and the flesh is rubbed off the fibres with water through a fine sieve. Output: thick palm-flesh paste.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
The yellow flesh of ripe toddy-palm fruit is kneaded into wet rice flour and left in the shade until wild yeasts from the fruit make it bubble. Sugar and coconut are mixed in, and the batter is steamed in small cups into soft, spongy yellow cakes. Made in 5 steps over 17 h – 26 h. The longest step, extract and drain the palm flesh, takes 12 h (Palida T 2015). Wild yeasts of ripe palm flesh and Saccharomyces, Candida, Kloeckera and Hanseniaspora, the yeast genera usually found in ripe palm flesh do most of the fermenting.
| Main step | 12 hReported[palida2015] | Extract and drain the palm flesh |
|---|---|---|
| Temperature | 36–38 °CReported[palida2015] | Knead in the palm flesh and let it rise |
| Acidity | pH 5.8 → 5.17Measured[palida2015] | Knead in the palm flesh and let it rise |
Khanom tan is leavened by wild yeasts carried in the ripe palm-fruit flesh itself. Most market cakes use little palm flesh, more flour and added yellow colour, and some add baking powder.
Steaming cooks the batter through. The cakes keep about 2 days.
Every number is labelled with how it is known. How this atlas is made
Palida et al. (2015) write that good khanom tan is now hard to find because fewer toddy palms are planted. Most cakes sold in markets use little palm flesh, more flour and added yellow colour, and some add baking powder, which costs them the palm aroma of the yeast-fermented cake.
