Palmyra palm fruit dessert
Local name
Fresh ripe palmyra palm fruit: Borassus flabellifer (Look-dtaan). Rice, sugar, coconut, salt.
Fish normally used:
Fermentation: Few hours -12 hours.
Storage life: 2 days.
Production: In home industry.
Properties: Soft and spongy solid with sweet taste, yellow colour and characteristic aroma.
No data.
1. Wash one litre of rice, soak it in water for 2 hours, then liquidise using a stone grinder. Put the starch suspension obtained in a thick cloth bag, close the bag tightly and weigh down to force the water out. Place the drained starch in a bowl.
2. Peel two fresh ripe fruits and grate with some added water. Strain the flesh and water mixture through cheese cloth to separate the seed fibre etc. Put the strained flesh into a fine cloth bag, tie it tightly and hang it to let the water drip out, leaving only the flesh in the bag.
3. Add the palmyra palm flesh to the starch and mix and knead well. Leave the mixed ingredients under shade to ferment for a few hours. Fermentation can be verified by observing if gas bubbles are produced. If the preparation of starch and palm flesh can be finished before noon, fermentation of a few hours is suitable, but if these stages are finished in the late afternoon, leave the fermentation overnight.
4. Add 1 kg. of sugar, 1/2 kg. of shredded coconut (some people use coconut milk) and a small amount of fine salt and mix well. Spoon the mixed ingredients into porcelain dessert cups and sprinkle with shredded coconut. Banana leaves may be used instead, by wrapping the ingredients in the leaves to form small packages which are then steamed until cooked.
Nowadays, only a few producers make Ka-nom-dtaan by this method. Most use baking powder and synthetic colour and flavour instead of fruit flesh.
Ka-nom-dtaan may also be made from rice flour by mixing 3 cups of flour with 1 cup of palmyra palm flesh, 2 cups of sugar and 4 cups of coconut milk. then leaving the mixture to ferment for 9 hours and steaming.
Eat as a dessert.