Khanom tom

Khanom tom is a traditional Thai dessert made from glutinous rice, coconut, and sugar. The dessert is often served during special occasions and festivals in Thailand, such as the Songkran festival.

History

The origins of khanom tom can be traced back to the Sukhothai Kingdom (1238–1438), making it one of the oldest known Thai desserts. The dessert was reportedly created to please a king and has since become a staple in Thai cuisine.

Preparation

The preparation of khanom tom begins with the making of a dough from glutinous rice flour and water. This dough is then shaped into small balls and filled with a mixture of shredded coconut and sugar. The balls are then boiled until they float to the surface, indicating that they are cooked. Finally, the balls are rolled in a mixture of shredded coconut and sugar to finish.

Cultural Significance

Khanom tom is not just a dessert, but also a part of Thai culture. It is often made during the Songkran festival, the Thai New Year, as a symbol of cleansing and renewal. The dessert is also used in religious ceremonies and offerings.

Variations

There are several variations of khanom tom, including khanom tom daeng (red khanom tom), khanom tom khao (white khanom tom), and khanom tom bai toey (pandan khanom tom). Each variation has a slightly different flavor profile, but all maintain the core ingredients of glutinous rice, coconut, and sugar.

See Also

• Thai cuisine
• Songkran festival
• Sukhothai Kingdom

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