Dough Ingredients

• 200 grams glutinous rice flour
• 100 grams palm sugar
• 2 cups coconut milk

Sweet Filling Ingredients

• 100 grams palm sugar
• 2 cups overripe coconut
• 1 cup water
• 6 large banana leaves

Making the Dough

1. Melt the palm sugar in a pan with coconut milk and cool to room temperature.
2. Mixed the glutinous rice flour with the coconut milk until a smooth and slightly sticky dough is formed.
3. Let the dough sit while covered for 3 hours or overnight.

Making the Sweet Filling

1. Put the palm sugar and water in a pan and simmer until dry enough.
2. Add coconut and simmer with palm sugar and water until it is sticky.
3. Let it sit for 10-15 minutes.

Filling the Khanom Tian

1. Get the banana leaves ready by washing the banana leaves.
2. Cut them with scissors into two rounded sizes. One is 16-18 cm in diameter and the others 12-14 cm in diameter.
3. Place a large section and a small section together with the dull sides facing each other. Do this for all the leaves.
4. Oil your hand and roll a 3 cm chunk of dough into a ball, and flatten it into a circle.
5. Place a ball of filling into the dough, and gently fold the dough around the filling and pinch the seams shut.
6. Place the dough balls into a dish with a vegetable oil so that they do not stick together.

Making the Banana Leaf Pyramids

1. Fold one end of the banana leaf into a cone, and drop in the stuffed dough ball.
2. Fold over the shorter side of the cone.
3. Fold over both sides of the banana leaf perpendicularly to the cone seam.
4. Tuck the long tail into the little slot.
5. Fold over the long tail that is left, and put it into the slot. Then crease the folds of the pyramid a bit to make it strong.

Cooking

Place all of the pyramids in a single layer into a steamer, and steam 20-30 minutes. Let the pyramids cool a bit and eat.