Nam-dtaan-mao

Name (Thai)

น้ำตาลเมา

Name (English)

Palm toddy, Palm wine

Local name

Nam-dtaan-mao　Kra-chaer

Product

Other

Ingredients

Sap of the flower spathe of the palmyra palm: Borassus flabellifer (Dtaan) or coconut palm: Cocos nucifera (Ma-prao)

Fermentation

More than one week to ferment and one week to mature

Storage life

Up to one week

Microorganisms

Saccharomyces cerevisiae

Reference	The traditional fermented foods of Thailand
ISBN	9679932249
Year	1995

Properties

In the home, but it is now rare as it is illegal to make alcoholic drinks in the home. There is no industrial production.

Method

1. Select a suitable flower spathe and slice off the stem 10-15 cm from the tip. 2. Collect the sap in a bamboo tube or tin can. To censure regular flow of sap a thin slice is removed from the cut end daily. 3. Pour the sap into an earthenware jar about 5-10 liters capacity. Add a small bundle of split wood of Ma-gleua tree (Diosyros mollis). Small pieces, about 3" long, of split wood are grilled over charcoal until they start to char. About 10 pieces are bound into a bundle and added to the sap when cool. Leave the sap for one or two weeks to ferment. 4. Fermentation is complete when the toddy has a sweet and a little bitter taste. The yeast growth on the top of the toddy can be lifted off and used to start another batch.

Production

In the home, but it is now rare as it is illegal to make alcoholic drinks in the home. There is no industrial production.

Consumption

Use a bamboo tube to drink the wine from the bottom of the jar, without disturbing the yeast.