Kanom Tian (Stuffed Dough Pyramid)

Kanom Tian or Stuffed Dough Pyramid Dessert is is home-made with coconut, rice-flour and sugar, a drop of rice-wine is an optional refinement I successfully experimented with. It's a communal activity before one of the many festivities in the local temple.

  • 1 kg. sticky rice flour
  • 3 cups water
  • 8oo gram palm sugar
  • 1/3 cup minced pork
  • ½ cup mung bean
  • 2 tbsp. minced coriander roots
  • 1 tbsp. pepper
  • 1 and ¼ cup sugar
  • ¼ cup minced onion
  • 1 and ½ tbsp. salt
  • 3 tbsp. vegetable oil
  • 1 cup vegetable oil to spread on banana leaves
  1. Soak mung bean in the water for 30 minutes.
  2. Place a white cloth filter in the steam pot. Steam the mung bean for 20 minutes.
  3. Ground the bean finely. 
  4. Ground coriander roots and pepper altogether.
  5. Add vegetable oil in the pan and stir-fry the mixed in number 4 until it smells aromatic.
  6. Next, add pork and cook for 10 minutes. 
  7. Then, add grounded mung bean, sugar, salt, and onion. Mix well. 
  8. Mold it to 1 inch ball.
  9. In a pot dissolve the palm sugar with low heat on the stove. 
  10. After that, leave it cool off and then add sticky rice flour. Knead it until it's all mixed very well.
  11. Leave the dough for 30 minutes. Then, mold it into 1 inch flat round shape, put stuff in the middle and mold it to a round ball.
  12. Cut banana leave in 5x7 inches. Spread vegetable oil all over the leaves. 
  13. Fold banana leave into a cone.
  14. Place the ball in side and wrap it. Steam for 45 minutes and remove from the stove.


foodbin said…
oh! i loves this Khanom Tian-the skin is smooth and sticky with tasty fillings.
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