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These little squash cakes are inspired by khanom tan (ขนมตาล), a traditional Thai dessert made of rice flour, the pulp of the toddy palm fruit, palm sugar, and coconut milk. The batter, traditionally made with no leavening agent other than the wild yeast that comes with the fruit, is left to ferment in the sun for a couple of hours to create the natural “sourdough” effects. After that, they get steamed in little cups made from fresh banana leaves. Continue Reading →