"Kanom Tian" 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:
The riceflour dough is formed into balls around around a coconut/brown sugar core, then coated with oil:
A banana-leaf section is neatly folded to a pyramid with the sweet filling:
The shapes are steamed for about 20 minutes:
The result:
