Khanom keson lamchiak

Khanom keson lamchiak is a traditional Thai dessert made from pandanus leaves, coconut milk, and sugar. The dessert is known for its unique texture and sweet, fragrant flavor. It is often served at special occasions and is a popular choice for celebrations and festivals in Thailand.

Ingredients

The main ingredients in Khanom keson lamchiak are pandanus leaves, coconut milk, and sugar. The pandanus leaves are used to give the dessert its distinctive green color and unique flavor. Coconut milk adds a creamy texture and rich taste, while sugar provides sweetness.

Preparation

To prepare Khanom keson lamchiak, the pandanus leaves are first washed and cut into small pieces. These pieces are then blended with a small amount of water to create a pandanus juice. The juice is strained to remove any remaining leaf pieces.

Next, the coconut milk is heated in a pan and sugar is added. The pandanus juice is then mixed into the coconut milk and sugar mixture. The mixture is stirred continuously until it thickens to a custard-like consistency.

Once the mixture has thickened, it is poured into a mold and allowed to cool. The dessert is typically served chilled and can be garnished with additional pandanus leaves for decoration.

Cultural Significance

Khanom keson lamchiak is a significant part of Thai culture. It is often served at special occasions such as weddings, birthdays, and religious festivals. The dessert is also popular during the Songkran festival, which is the Thai New Year celebration.

See Also

• Thai cuisine
• List of Thai desserts
• Songkran (Thailand)

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