This summer I was lucky enough to get some fresh toddy flesh strained dried from my uncle farm in Ratchaburi, every since my last project at Rock Restaurant and Bar (https://bangkokbold.com/2014/09/30/our-past-projects-rock-restaurant-and-bar-ari/) where I had combined the classic butter cake technique with our Thai Toddy palm cake, the result was really pleasing however when making this dessert from scratch at home especially with the freshest toddy palm flesh I prefer the classic Thai steamed cake we called Kanom Tarn.
In summer the weather is pretty hot in Bangkok, the sun…not to mention how intense it is. I had once read about this dessert long time ago and always wonder how they made it in the first place..a cake without any leavening agent…well they used to utilize the natural high temperature to sort of proof this batter (a powerful start came from the acidic of the toddy flesh) and I did just that…it took me 7.5 hours at summer room temperature for the batter to be bubble up and light (not that it is spoiled) I then preheat the silicone cup cake mold in the steamer and steam the batter with high heat for 15 minutes…the cake? Fluffy ..tangy..sweet with only a few ingredients..you can mix this batter in no time.
Makes 24-36 cakes:
Combine 2 Cups of Toddy palm sugar, 1 Tablespoon of salt, and 3 cups of fresh coconut cream together and set aside
Sift 4 Cups of Rice Flour and gradually stir in the coconut cream mixture.. at the end stir in 2 Cups of Toddy palm flesh and set aside to rise (6-8 hours)
P.S. To shorten the time if you are not sure of the toddy palm flesh source (sometime merchant add some preservative or etc to the flesh and it might lose the ability to rise naturally, substitute 2 cups of cake flour with rice flour and add in 1/2 Tablespoon of Baking powder to the mixture; stir well and rest 10-15 minutes before steaming)