Tag Archives: Thai Food

Thong Yod, Thai dessert

       Eggs are a versatile ingredient that can be used to make a variety of foods and desserts such as fried rice, omelettes, cake, and so on. It is also an important component of Thai desserts, particularly Thong Yod. Thong Yod (golden egg-yolk drops) is an ancient Thai dessert that resembles a water drop. “Maria Guyomar de Pina” published the dessert during the Ayutthaya period. She adapted a Portuguese dessert recipe to create a new dessert recipe. Thong Yod is a type of auspicious dessert that is used in many blessed ceremonies or given as a gift to respected adults, relatives, and friends on important occasions. Thais believed that the dessert would be blessed with wealth and the ability to spend money indefinitely.

Thong Yod, Thai desserts, Thailand

Thong Yod's History

       One of the traces left by the Portuguese is the sweetness of Thong Yod, which is still popular today. Thao Thong Kip Ma, also known as Maria Guyomar de Pina, was the wife of Chao Phraya Wichayen (foreigner nobles) who played an important role during King Narai the Great’s reign. Thao Thong Kip Ma invented many ancient desserts and taught Thai people how to make them. There is no clear evidence that “Thao Thong Kip Ma” or “Maria Guyomar de Pina” was born between B.E.2201 and 2209. There was a calculation based on the year of her marriage with Chao Phraya Wichayen in B.E. 2225, when Marie was only 16 years old.

Thong Yod, Thai desserts, Thailand

       According to the ancient document, her father’s name was “Fanik.” He was half Japanese and half Bengali, and her mother’s name was “Ursula Ya Mada.” She was of Japanese and Portuguese descent, and they immigrated to the Ayutthaya kingdom. Tao Thong Kip Ma had served in the Bureau of the Royal Household as “royal property sentinel head” for one lifetime, with the main duty of looking after the royal silver ware, royal gold ware, royal clothes, and preparing fruits. There were all female employees under her command. She spent all of her time working at the royal palace, where she spent her honesty and swore to her duty. During her service, she taught Thai people how to make sweets such as Thong Yod, Thong Yib, Thong Plu, Thong Prong, Khanom Ping, and others. Those dessert recipes were passed down through each family and are still popular among Thai people today.

Thong Yod, Thai desserts, Thailand

       Although Marie was of foreign origin, she was born and raised in Thailand until the end of her life, when she left her last legacy, a hybrid Thai cookbook, as a memorial to the two nations’ relationship. The Thai-Portuguese relationship celebrated its 500th anniversary in 2011, with Portugal being the first European nation to trade with Thailand during the reign of King Ramathibodi II. At the time, the king gave the land along the Chao Phraya River, Samphao Lom Subdistrict, Phra Nakhon Si Ayutthaya Province to establish a “Portuguese Village” to reward the passion for fighting in Chiang Kran until victory.

Thong Yod, Thai desserts, Thailand

       Many nationalities coexisted peacefully in Portuguese villages. When Ayutthaya was defeated, residents of the Portuguese village joined Taksin the Great in establishing a new village on the Chao Phraya River. It is known as the “Kuti Chin Community” and is located next to the Chinese community to the south. Currently, some of them have established a new community near the Portuguese embassy. Khanom Thong Yod is a one-of-a-kind Thai national culture. It’s a dish that’s been served with Thai rice since the beginning of time. It is a demonstration of the delicacy in making Thai desserts from raw materials to methods of making, meticulousness in taste, color, beauty, aroma, external appearance, and decoration, all of which reflect Thai culture from the past to the present.


Thong Yod, Thai desserts, Thailand

Ingredients for Thong Yod

– 12 duck eggs

– 1 bowl rice flour

– 8 cups granulated sugar (1 kg, 8 sticks)

4 to 8 cups of water

– 4 cups of granulated sugar

4 cups of jasmine water

Thong Yod, Thai desserts, Thailand

How to cook Thong Yod

1. Separate the eggs, reserving only the yolk. Then, using a wooden beater, beat the eggs until foamy, about 8 minutes. Sift the rice flour 1-2 times and mix with the beaten eggs, adding the flour in small amounts. Gently stir in the red color, which should be the color of a chicken egg.

2. Combine 8 cups granulated sugar and 4 cups water in a saucepan, bring to a boil, and stir until the sugar dissolves. Strain through a thin white cloth. Divide the syrup into three equal parts, two for dripping and one for soaking the drops.

3. Place the mixed eggs in tablets, smear with the middle finger, and shake off the juice with the thumb, or use a salad with a spoon. Allow it to cook until all of the prepared flour has been dropped.

Thong Yod, Thai desserts, Thailand

Thong Yod Dropping Techniques

       Tilt the cup with your index and middle fingers, then sweep the egg up with your thumb. Push down by flicking the wrist slightly backwards, causing the egg to flick backwards. Thong Yod will have a stub of a tail. Add about a third of the syrup and a little water. The sugar bubbles will burst, revealing the golden granules. Allow them to boil for about 2 minutes before adding a little more water. Then, return it to a boil. Repeat 3 times more until the Thong yod is cooked and clear. Scoop up and pour in the prepared syrup.

Thong Yod, Thai desserts, Thailand

Thong Yod Preparation Tips:

1. Examine the syrup before dropping. It will be a fine bubble, indicating that the syrup is ready to use; when the eggs are dropped into the syrup, they will be flat. The bubbles must have been bubbling while dropping the syrup.

2. Depending on the beaten eggs, more or less flour will be added to the flour mixture; less flour must be added. If you put too much, it will result in The flour is so thick that it can not be dropped. If the eggs are very fluffy, add a little more flour. Take note of how much flour is added, as well as the appearance of the eggs, and stir. The dough is slightly thick and does not flow quickly, but it can be used. Pour in the thickened flour for this step. It is appropriate for those who do not have It will be simpler to begin learning to drop. When you’re more experienced, you can reduce the flour to speed up the cooking process.

Thong Yod, Thai desserts, Thailand

3. It must be cooked a little longer by soaking it in syrup. If it rises too quickly, Thong Yod will become less soft.

4. Those who have never done anything, Before adding it to the syrup, try putting it in a cup. It is necessary to scrape the powder from the cup and place it in the original cup. Check to see if it’s in good condition. Drop it into the syrup if it’s in good shape.

5. If using rice flour, bake the dough with a fragrant candle to make it smell good, or use Thong Yod Flour. Thong Yod flour is made from baked rice flour.

Thong Yod, Thai desserts, Thailand

Thong Yod's Positive Qualities

1. It has a smooth and shiny texture.

2. Thong Yod meat is soft on the inside and outside.

3. No fishy odor

Thong Yod, Thai desserts, Thailand

Thong Yod provides energy and nutrients.

Energy and nutrientsThong Yod contains 302 kcal of total energy, 4 g protein, 58 g carbohydrate, and 6 g fat per 100 g.

       Khanom Thong Yod, made from eggs, sugar, and Thong Yod flour. There are also nutrients that give the body energy. Furthermore, the protein in eggs aids in the repair of worn-out body parts and contains fat nutrients that keep the body warm. There is enough energy to carry on as usual.

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Khao Tom Mud, Thai dessert

       Khao Tom Mud (Coconut Sticky Rice with Banana Filling) is a popular Thai dessert that few people are unfamiliar with. The dessert is both useful and nutritious, and the ingredients are easily available locally. It is also a dessert that uses flavored rice, which is the staple food of Thai people. It is possible to consider “Khao Tom Mud” to be one of Thai ancestors’ local wisdom. Khao Tom Mud is also one of the desserts that Thais enjoy offering to monks and using in merit events on a regular basis. It’s inexpensive, simple to obtain, and aids in stomach filling. If you visit Thailand, don’t miss out on tasting this sweet and delicious Thai dessert.

Khao Tom Mud , Thai desserts, Thailand

Khao Tom Mud's Story

       “Khao Tom Mud” or “Khao Tom Phad” is a sticky rice and coconut milk dessert. The banana filling is then wrapped in banana leaves or young coconut leaves and steamed until cooked. In the south, sticky rice with coconut milk wrapped in banana leaves is known as “Hor Tom,” and if wrapped in coconut leaves and tied with a rope, it is known as “Hor Mud.” The dessert is similar to Khao Tom Mud, which is also found in other countries. In the Philippines, for example, it is known as “Ibos or Suman” and it, like Khao Tom Mud, is classified into several varieties. Another type of Khao Tom Mud is “Khao Tom Luk Yod,” which is a dessert served at the end of Buddhist Lent. It is wrapped in an oval shape from coconut or bay leaf, covering glutinous rice mixed with black beans without filling, tied together in a bunch, and cooked. Another dish from the south is “Khao Tom Mud Tai,” which is boiled rice wrapped and tied with golden beans pounded with coriander root, garlic, pepper, pork, lard, seasoned with salt, water, and sugar, wrapped in banana leaves into sticks, tied into 4-5 pieces, and boiled. The northeastern region refers to Khao Tom Mud as Khao Tom Kluay, which is wrapped in raw sticky rice and seasoned with a pinch of salt. Add the boiled peanuts, mix them together, then wrap them in bundles, then add the banana fillings and bring to a boil until they are cooked. If it’s a fried recipe, it will first stir-fry sticky rice with coconut milk before wrapping it in banana filling and boiling it. If you want a sweet taste, dip it in sugar before eating.

Khao Tom Mud , Thai desserts, Thailand

       In Laos, there is also Khao Tom Mud, which is called “Khao Tom” if the salty filling is made with lard and mung bean paste and “Khao Tom” if the sweet filling is made with bananas. There is also a similar dessert called “Khao Tom Yuan,” which is similar to Khao Tom Mud but is wrapped larger and cooked by boiling before being eaten. It is cut into small pieces and tossed with grated coconut, salt, and sugar before being eaten. The last one is Khao Tom Mud, which is cooked in the Bok sub-district of Srisaket province. The dessert is twice as long as normal Khao Tom Mud, but it is still wrapped in banana leaves and made with glutinous rice in three colors: black glutinous rice, red glutinous rice, and normal glutinous rice, as well as bananas and black beans, and it can also be filled with corn. In 2014, the Ministry of Culture’s Department of Cultural Promotion designated Khao Tom Mud as an intangible cultural heritage in the field of knowledge and practices concerning nature and the universe in order to prevent its extinction.

Khao Tom Mud , Thai desserts, Thailand

Khao Tom Mud's religious beliefs

       According to Buddhist legend, the Lord Buddha wishes to appease his mother because he died 7 days after his birth and was reborn as a god in the Dusit heaven. As a result, in the seventh year following his enlightenment, the Buddha ascended to live in the Daowadung heaven. Preach the Abhidhamma Pitaka and please the Buddha’s mother for one year, until he descended from the Daowadung heaven and settled in Sangkassa. Many people flocked to see Lord Buddha in order to offer food and other items to him, causing some people to be unable to enter the alms bowl. As a result, they created Khao Tom and threw them into the Buddha’s alms bowl. And it was said that before throwing, the townspeople prayed that their Khao Tom would fall into the bowl rather than hitting the Buddha, which was the origin of the phrase “Khao Tom Luk Yod.”

Khao Tom Mud , Thai desserts, Thailand

       Thais typically bring Khao Tom Mud to offer to monks during the merit events ceremony on the last day of Buddhist Lent, also known as the Tak Bat Devo ceremony. The reason Thais liked to bring Khao Tom Mud to offer to the monks was because they believed, according to legend in the Buddha’s time, that the city people who came to wait for the Lord Buddha in the Buddha’s time to make merit and offer food to monks because it was convenient and easy to eat. Some people claimed that it was customary to bring khao Tom Mud to make offerings to monks because it was used as supplies for traveling to spread Buddhism in distant places. Khao Tom Mud is more than just a snack; it also has cultural values, which are the cultural roots of Thai people.

       Furthermore, in the past, rice porridge was given as a symbol of a couple. Because Khao Tom Mud will appear to be bringing two desserts to tie together. They believe that if young people make merit with Khao Tom Mud on the Buddhist Lent day, their love will be good and their married life will last forever, just like Khao Tom Mud. People used to make Khao Tom Mud to give to monks on the last day of Buddhist Lent.

Khao Tom Mud , Thai desserts, Thailand

Khao Tom Mud Ingredients

1 kg glutinous rice

-1/2 cup black beans, cooked

-3 quarts coconut milk

–2 teaspoons salt

-A leaf of pandanus

1 cup sugar plus 1/2 cup

-10-15 bananas that are ripe (or other fillings of your choice)


Khao Tom Mud , Thai desserts, Thailand

Khao Tom Mud wrapping equipment

-banana leaves

-Hammered and soaked in water for 2-3 hours to soften (or rope)


Khao Tom Mud , Thai desserts, Thailand

How to cook Khao Tom Mud

1. Soak the black beans overnight, then steam until tender.

2. Thoroughly wash the glutinous rice (about twice) and soak it in water for 4 hours before scooping it up and draining it.

3. In a medium-high heat pan, combine the coconut milk and pandan leaves. When the coconut milk begins to boil, remove the pandan leaves and season with salt and sugar.

4. Remove from the heat and stir in the sticky rice and coconut milk. Stir-fry for about 15 minutes, or until the glutinous rice begins to dry, then set aside to cool.

Khao Tom Mud , Thai desserts, Thailand

5. Peel and cut the bananas in half before preparing them. Tear the banana leaves into two pieces. Place the banana leaves with the light colored side facing each other, large leaves on the outside and small leaves on the inside.

6. Scoop about 1 tablespoon glutinous rice onto a banana leaf with a spoon and flatten the glutinous rice. Place the banana in the center and cover it once more with sticky rice. Then top it with black beans.

7. Then tightly wrap and fold the banana leaf and tie it with a peg or rope. Do everything.

8. Place the steamed rice in a crate. Steam for 20 minutes on high heat, then remove it from the steamer and place it on a serving plate.

Khao Tom Mud , Thai desserts, Thailand

Khao Tom Mud Nutrition

Khao Tom Mud provides energy and nutrients.

Whole grain porridge contains 183 calories, 2.5g protein, 38g carbohydrates, and 2.3g fat per 100g.

Khao Tom Mud’s Nutritional Advantages

– Glutinous rice is a type of carbohydrate. Give the body energy, give the body warmth.

– Bananas are carbohydrates that provide energy to the body. They also provide warmth, allowing the body to perform various activities effectively.

– Salt is a carbohydrate that gives the body energy. It provides warmth, allowing the body to perform a variety of tasks effectively. The solubility of the substance affects digestion, absorption, and how much it can be used.

-Proteins are found in black beans or peanuts, followed by fats, minerals, and vitamins. Assist the body in growing by, for example, assisting in the formation of cells and tissues. including the replacement of worn organ parts. It is the chemical component that gives it the ability to resist disease and provide energy when carbohydrate intake is insufficient. A gram of protein contains 4 calories.

– Sugar is a carbohydrate that provides energy to the body. It also provides warmth, which allows the body to perform various activities well.

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Khai Luk Khoei, Thai food

       Son-in-law eggs, also known as Khai Luk Khoei, are a classic Thai delicacy. Hard-boiled eggs, sugar, fish sauce, shallots, chile peppers, tamarind pulp, and cilantro sprigs are used to make this dish. Hard-boiled eggs are peeled and cooked in hot oil before being removed to cool. The sauce is then made in the same pan using shallot oil, fish sauce, tamarind pulp, water, and sugar until it reaches a somewhat thick consistency. The eggs are then split in half and put on a dish with the sauce drizzled over them.

Khai Luk Khoei (son-in-law eggs), Thai food, Thailand

Khai Luk Khoei's story

      Khai Luk Khoei (son-in-law eggs), It is a Thai dish made with tamarind juice, palm sugar, and fried eggs as the major ingredients. This article will provide insight into the dish’s origins. It is believed that there was a household with a mother-in-law who prepared dishes with a lot of raw neem, which grows quickly and is easy to come by, especially during the rainy season. She served the neem with grilled fish and a sweet fish sauce as a side dish. The son-in-law who lived in the same house, on the other hand, disliked grilled fish and neem. As a result, the son-in-law decided to experiment with a new sweet fish sauce recipe. He was hunting for an alternative to grilled fish and came across a boiled egg. He first tried it with sweet fish sauce. The taste of boiled eggs and sweet fish sauce couldn’t possibly go together. As a result, he tried to change it by frying boiled eggs and eating them with sweet fish sauce, which turned out to be quite nice, and later he added fried onions that he had on hand, which made the new recipe even more delectable.

Khai Luk Khoei (son-in-law eggs), Thai food, Thailand

        Only palm sugar and tamarind juice are used in Khai Luk Khoei, and the tamarind juice may have a somewhat salty aftertaste. Which we can see is comparable to the Pad Thai sauce that we used to eat, which is regarded as the distinct flavor of many Thai foods. Aside from fried shallots, there are side dishes that cut through the tamarind juice’s acidic and sweet flavors, as well as palm sugar. The appeal of a dish that must have all three flavors: spicy, sour, and sweet is sprinkled on top with fried dried chilies. At this time, Khai Luk Khoei is not only made from chicken eggs, but also from boiling duck eggs, which are more delectable with egg white flesh and a huge egg yolk when cooked since duck eggs are denser than chicken eggs. Khai Luk Khoei is a must-have on practically every Thai restaurant’s menu, alongside fried eggs and kai pa-loh.

Khai Luk Khoei (son-in-law eggs), Thai food, Thailand

Ingredients for Khai Luk Khoei

Deep-frying oil made from vegetables

8 peeled hard-boiled or medium-boiled eggs

1 tablespoon of fried shallot oil plus 1/2 cup of fried shallots

1/4 cup packed light or dark brown sugar, or 1/2 cup shredded palm sugar.

1/4 cup fish sauce

2 tblsp. tamarind juice

3 tablespoons of water.

For garnish, 2 fresh red Thai long chilies or 1/2 red bell pepper, seeded and sliced lengthwise.

Garnish with fresh cilantro leaves.

Khai Luk Khoei (son-in-law eggs), Thai food, Thailand

Khai Luk Khoei: How to Cook It

1. In a wok or deep skillet, pour the vegetable oil to a depth of 3 inches and heat it to 325°F to 350°F. Stick an uncoated wooden chopstick into the oil to see whether it’s ready without a thermometer; when the oil is hot enough, a constant stream of tiny bubbles will rise from the chopstick’s tip. Place a baking sheet next to the stove, lined with paper towels.

2. When the oil is hot, gently drop in 4 eggs and cook, swirling occasionally to maintain even browning, for about 3 minutes, or until thoroughly and evenly browned. Transfer the eggs to the towel-lined baking sheet using a slotted spoon and set aside to cool. Carry on with the remaining 4 eggs in the same manner. Allow it to cool to room temperature.


Khai Luk Khoei (son-in-law eggs), Thai food, Thailand

3. To create the sauce, heat the shallot oil, sugar, fish sauce, tamarind, and water in a 1-quart saucepan over medium heat. Bring the mixture to a low boil, continually stirring. Check the consistency of the fluid once the sugar has completely dissolved. The consistency should be similar to warm pancake syrup. Reduce it a little more if it’s too thin. If it’s too thick, thin it out with a little more water. Remove the pan from the heat once the correct consistency has been attained.

4. Slice the deep-fried eggs in half lengthwise and put the halves, cut sides up, on a serving tray while the sauce is still warm. Over the eggs, pour the heated sauce, and sprinkle the shallots on top. Serve garnished with chilies and cilantro.

Khai Luk Khoei (son-in-law eggs), Thai food, Thailand

Nutrition for Khai Luk Khoei

       Nutritional Information, Calories, Energy and Nutrients in 1 serving of egg-in-law has total energy 155 kcal, protein 12.6 g, carbohydrate 1.1 g, fat 10.6 g.

The following are the advantages of Khai Luk Khoei:

1. Egg whites are high in protein, which helps to strengthen muscles and organs.

2. Vitamin A, vitamin E, vitamin B12, and choline aid in nourishing the eyes, skin, nerves, and brain, all of which help to boost memory.

5. Iron is necessary for red-blood cell production.

6. Zinc helps to improve the immune system and prevent colds.

7. Tamarind contains vitamin C, which aids iron absorption. and more effectively used to determine whether school-aged children should consume adequate amounts of these nutrients, Fresh fruits and vegetables should also be consumed.

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Kanom Khai Nok Krasa, Thai dessert

       Steamed Sago with Mung Bean Filling (Kanom Khai Nok Krasa) is a classic Thai dessert. It’s created with sago flour or sago seeds wrapped around a stir-fried golden bean filling. It is difficult to come by nowadays, and few people have ever tasted or seen this type of dish. Because the technique is tedious and complicated, it is not particularly popular on the market. This dessert has a similar history and preparation procedure to Khanom Khai Hong. This article will expose readers to traditional Thai desserts that have been handed down since King Rama I’s reign.

Kanom Khai Nok Krasa (Steamed Sago with Mung Bean Filling), Thai desserts, Thailand

Kanom Khai Nok Krasa story

       The Kanom Khai Nok Krasa dish is a Thai traditional dessert that has been around since King Rama I’s reign. Its origins and history are comparable to those of Kanom Khai Hong. The ingredients and raw materials are similar to Khanom Khai Hong, as can be seen. The dish came about because King Rama I enjoyed eating the egg of the water monitor (Varanus salvator) because he felt it would make him stronger and help him fight his foes. He had a concubine named Phra Nang Sua when he went to war in Laos. When the King wished to consume the eggs of the water monitor, it was difficult to find due to the time period. As a result, Phra Nang Suea created this delicacy for King Rama I to consume instead of the water monitor’s eggs. Sago flour or granules are wrapped in a golden bean paste (shelled mung bean) filling that mimics bird’s egg bubbles in Kanom Khai Nok Krasa.

Kanom Khai Nok Krasa (Steamed Sago with Mung Bean Filling), Thai desserts, Thailand

       Later, the recipe was changed to use flour instead of sago, which was then fried and sugar-coated, resulting in Khanom Khai Hong. This type of food is traditionally sprinkled with Kee roh oil (oil created by heating coconut milk without adding water, similar to natural coconut oil), but fresh coconut milk is now used to pour over the dessert before eating because it is easier to find and make. The dessert’s filling must have a rich flavor, soft starch, and ripe, not raw, sago. so that it can become a wonderful and sweet Kanom Khai Nok Krasa.

Kanom Khai Nok Krasa (Steamed Sago with Mung Bean Filling), Thai desserts, Thailand

Ingredients for Kanom Khai Nok Krasa

combination of flour,

A third of a cup of tiny sago

Warm water (1/2 cup)

1 cup of water

1/2 cup sugar (palm or coconut)

1 1/2 tablespoons tapioca flour


Kanom Khai Nok Krasa (Steamed Sago with Mung Bean Filling), Thai desserts, Thailand

Filling ingredients for Kanom Khai Nok Krasa

1/2 cup green beans, shelled

1 cup vegetable oil

1 teaspoon sodium chloride

1 1/2 tablespoons sugar

1/2 teaspoon of pepper (ground).

Kanom Khai Nok Krasa (Steamed Sago with Mung Bean Filling), Thai desserts, Thailand

How to Make Kanom Khai Nok Krasa

1. Green beans were steeped in hot water until they bloomed, then cooked until rotten and completely pulverized.

2. Heat the vegetable oil in a pan, then add the ground pepper and salt and sugar to taste. After that, add the ground beans and stir fry until the onion is well distributed. It makes a lump, then leaves it to cool before molding into small cubes around the size of a thumb tip.

3.Bring 1/2 cup of water to a boil, then set aside to cool before pouring into a dish of sago palm and stirring to incorporate. To make the sago more homogeneous and sticky, dissolve the water with palm sugar and bring it to a massage with sago that has been soaked in warm water and mixed with tapioca starch.

Kanom Khai Nok Krasa (Steamed Sago with Mung Bean Filling), Thai desserts, Thailand

4.After that, it was shaped into a sheet and the filling was added. Cover it carefully with sago to form a bird egg shape. Then put it in the banana leaf nest, oil it, and steam it for 10-15 minutes, and it’ll be done. Bring it to a boil, then spread it out on a dish to serve.

5. If you want to make pandan juice, pour 3/4 cup sago into a basin with boiling water and mix thoroughly. Combine 2 tablespoons thick pandan juice and 1/2 cup sugar in a mixing bowl. Massage with the prepared sago after stirring until completely dissolved. Then add 1 1/2 tablespoons of tapioca flour, stir completely, and mold as before. When steamed, it smells like pandan leaves and has a green color with a yellow filling, making it a lovely delicacy.

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Khanom Khai Hong, Thai dessert

       Khanom Khai Hong or Khanom Khai Hia, is a Thai dessert. It could be classified as Thai doughnut balls. Khanom Khai Hong are fried dessert balls composed of flour and packed with mung bean spice, then deep-fried and topped with icing or white sesame seeds. It has a sweet and salty flavor, and it is crispy on the outside but soft on the inside.

Khanom khai hong, Thai desserts, Thailand

History of Khanom Khai Hong

       Khanom khai hong is a Thai dish that was previously known as khanom khai hia. It could be classified as Thai doughnut balls. Khanom khai hong are fried dessert balls composed of flour and packed with mung bean spice, then deep-fried and topped with icing or white sesame seeds. It has a sweet and salty flavor, and it is crispy on the outside but soft on the inside. Its name literally translates to “swan-egg snack” because of its shape, which resembles a swan egg. King Phutthayotfa Chulalok (King Rama I) is claimed to have enjoyed eating water monitor eggs during the early Rattanakosin Kingdom.

Khanom khai hong, Thai desserts, Thailand

       However, because it was not the season when water monitors deposited eggs, the eggs could not be detected at the time. As a result, Royal Concubine Waen created this dish to serve the King. According to what it replaced, it was given the name khanom khai hia. Later, it was renamed khanom khai hong, as it is now, because water monitors and their Thai names are associated with terrible and evil things in Thai folklore. The Fong Lan, which is egg-shaped and uses glutinous rice flour blended with rice flour, is a dessert that resembles Khanom khai hong. Massage the pumpkin into the dough, then top with a filling of steaming mung beans stir-fried with onion, pepper, and salt. Finally, the process was finished with a fried coating of coconut sugar and a coconut milk simmer. Steamed Sago with Mung Bean Filling is another sort of dessert. The filling is similar to Khanom khai hong, but it is steamed and topped with sago.

Khanom khai hong, Thai desserts, Thailand

Ingredients for Khanom Khai Hong

flour mixture

3 cups glutinous rice flour

1/4 cup rice flour

2 cups coconut grated

3 tablespoons of palm sugar.

3/4 teaspoon ground salt

1/2 cup of warm water.

oil for frying.

Khanom khai hong, Thai desserts, Thailand

The ingredients for the filling

3/4 cup golden beans (shelled mung beans)

1/4 cup shallots, finely chopped

1/4 cup of vegetable oil

4 tablespoons of sugar (granulated)

3/4 teaspoon ground salt

ground pepper as desired.

sugar for coating

1/2 cup sugar (granulated)

1 cup of water


Khanom khai hong, Thai desserts, Thailand

How to cook Khanom Khai Hong

1. Thoroughly wash the beans and soak them in water overnight (or soak in warm water for at least 3 hours). Rinse the beans well once more. Over medium heat, steam on the nest to cover some white fabric on top of boiling water until cooked, then set aside to cool. Then put it in a blender or pound it until it’s smooth, then set it aside.

2. Cook the shallots in oil until they are aromatic. Stir in the pulverized nuts until everything is well combined. Stir in the sugar, salt, and pepper until the mixture begins to sift from the pan. Remove the pan from the heat and set it aside to cool. Make 10 gram spherical balls out of the mixture.

3. Mix together the glutinous rice flour, rice flour, and white grated coconut in a mixing bowl until the coconut begins to have a little oil. Add the palm sugar and salt, stir well enough to blend, then drizzle in the water a bit at a time.

Khanom khai hong, Thai desserts, Thailand

4. Knead the dough until it forms a ball. Allow the dough to rest for about 20 minutes before shaping it into a ball. Wrap the filling fully around each piece, weighing 15 grams per piece.

5. Fry till golden brown and crispy in a pan over low heat. Scoop up the oil and lay it aside to drain.

6. In a saucepan, combine the sugar and water and cook over medium heat until the mixture becomes sticky. Place the fried snacks in the pan and toss to coat evenly. Remove the pan from the heat and continue to knead the sugar until it crystallizes into a totally white glaze and is entirely dry.

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Kanom Chan, Thai dessert

       Kanom Chan (Steamed Layer Cake) is a classic Thai dish that has been a part of Thai culture since the Sukhothai period. The original layered dessert has a layered pattern of light white layer cakes and is green from the hue of pandan leaves. It has a lovely shape and a delectable taste and aroma of pandan leaves to whet your appetite. It is frequently used by Thais on many important occasions. It doesn’t matter if it’s a wedding ceremony, a blessing ritual for a new home, or daily offerings for the monks. It is also a favorite Thai dessert that Thais can enjoy at every celebration because it is simple to prepare and can be purchased almost anywhere.

KANOM CHAN, Thai desserts, Thailand

Background information on Kanom Chan

       Kanom Chan can be found in a number of Southeast Asian nations, including Thailand, Malaysia, Cambodia, Indonesia, and Vietnam. In Malaysia, Kanom Chan is Kueh Lapis, which is a Chinese treat made from rice flour, tapioca flour, and rice flour, such as cakes, egg buns, and so on. This delicacy is popular in Malaysia and Singapore during the Chinese New Year and Hari Raya. Malaysia received this dessert tradition from Indonesia, which was inspired by the Dutch, who ruled Indonesia at the time. The dish was steamed instead than baked, as this is a more popular cooking method in the country. As a result, the layer cake is known as “Steamed layer cake” in English.

KANOM CHAN, Thai desserts, Thailand

       Lapis Legit, or Spiku, is a Dutch-influenced delicacy popular in Indonesia. It’s a popular Indonesian delicacy with a Dutch name of “Spekkoek.” Because Koek means cake and Spek means pig belly, the name could have been understood as a layered face resembling pork belly or bacon. This snack is thought to be the first of its kind to come from Germany. We can see that there is a German delicacy called Baumkuchen that appears similar to Spekkoek, but it does not have a chocolate coating. A traditional dessert with a lot of spice is lapis legit. However, for those who are allergic to strong spices, other options are now available. As a result, the recipe can be tweaked to include vanilla, pandan, chocolate, raisins, and prunes in place of spice, or chocolate powder, vanilla essence, pandan flavor, or chopped dried fruit.

KANOM CHAN, Thai desserts, Thailand

       In Thailand, Kanom Chan was obvious evidence when it arrived, but the Dutch dominated Indonesia from 1800 to 1942, roughly throughout the reigns of Rama 1 and Rama VIII of Thailand, demonstrating that this dessert did not exist during the Ayutthaya period or Krung Thon Buri. Kanom Chan is a type of pastry that can be classed as semi-dry, semi-wet, or non-hard. Because Kanom Chan denotes hierarchy, it was once often used to honor festivals. As a result, Thai people used to make Kanom Chan with up to nine layers because they believed that the number “9” (Kao in Thai signifies prosperity) would allow them to “advance” in their job obligations. In terms of Siam’s historical documentation, which cites the oldest sweets discovered, the gourmet cooks’ cookbook from King Rama V’s era revealed that the Siamese were already familiar with Kanom Chan during his reign. Furthermore, Phraya Anuman Ratchathon “Sathian Koset” (14 December 1888 – 12 July 1969, 5th Land of Rama V – Rama 9) claimed that Kanom Chan was still included in a set of wedding ceremony delicacies (Khan Mak ceremony).

KANOM CHAN, Thai desserts, Thailand

Kanom Chan's main ingredients

-4 cups coconut milk

-2 1/2 cups of granulated sugar

-1 1/2 cups of mung bean flour

-1/2 cup concentrated pandan juice

-1/2 cup rice flour

-1/2 cup tapioca starch

-1/2 cup jasmine artificial flavoring mixed with water

-Bakedware with a rectangular shape, such as a rectangular baking pan or a rectangular baking pan (size 10×10 inches or 8×8 inches)


KANOM CHAN, Thai desserts, Thailand

How to cook Kanom Chan

-In a pot, combine the sugar and coconut milk. Bring to a boil over medium heat, stirring constantly, for about 5 minutes, or until the sugar dissolves (no need to wait for boiling). Remove the pan from the heat and set it aside to cool. For around 15 minutes, steam the tray or type in a steamer set with boiling water.

-Combine the rice flour, tapioca starch, and mung bean flour in a mixing bowl, then slowly pour in the coconut milk mixture. Knead the dough with your hands until it is smooth and uniform. Knead the dough for about 15 minutes, or until it does not clump. Then strain it through a sieve.

-Divide the flour into two cups, one containing pandan juice and the other containing jasmine juice. Prepare by mixing everything together.

KANOM CHAN, Thai desserts, Thailand

-Pour the white mixture into the first layer. (Pour about 1/3 cup of the mixture into each layer) into the mold, cover the lid, steam for 5 minutes, open the lid, pour the green mixture into the pan, close the lid, steam for 5 minutes, repeat. Alternate layers until all of the dough has been used up, perhaps 9-10 layers total, with the final layer steaming for around 7 minutes before being removed from the steamer. Allow it to cool completely before serving (about 3 hours).

-Take Kanom Chan out of the tray. In a bowl of boiling water, soak the knife. Cut the Kanom Chan into pieces with your hands, arrange them on a platter, and serve.

KANOM CHAN, Thai desserts, Thailand

Kanom Chan nutrition

Nutrition information, calories, energy and nutrients. 100g layered snack contains 99 kcal, 0.9 g protein, 19.7 g carbohydrate, 2.1 g fat.

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Kang The Pho, Thai food

       The Pho curry (Kang The Pho) is a type of red curry made with coconut milk, morning glory, and pork belly. The original “Pho curry” was made entirely of fish. However, it is now fashionable to use pork belly. The Pho curry is a thick coconut milk curry with a sour, salty, and slightly sweet flavor. There is a distinct aroma from kaffir lime leaves when cooking with coconut milk and pork belly. The tamarind’s sour flavor cuts through the oiliness of the coconut milk. The deliciousness of this curry stems from the perfect balance of the three flavors.

Kang The Pho, Thai food, Thailand

The Origins of The Pho Curry

        Kang The Pho is the food name for Thai curries. The recipe’s origins can be traced back to the main ingredient, a freshwater fish known as “black ear catfish” or “Phra the pho” in Thai. When used to cook The Pho curry, the fish on the belly is very oily, which makes it more delicious than using other types of fish or meat. Dr. Hugh McCormick Smith, an American who served in Thailand and was the first Director General of the Department of Fisheries with Luang Musayachitkan, was born in the year B.E.2466. They had excellent knowledge of fish and the ability to draw them, so they had academic as well as artistic value. They had conducted a survey in Thailand to gather information about fish. The survey was led by Dr. Smith, the faculty’s head, and Luang Musayachitkan, an assistant who painted the colorful details of the fish. Instead of simply recording images with a camera that had not yet been used, it collected data on 107 different species of fish while it was still alive. One of those fish was the The Pho fish, recorded as follows. That is the fish’s original beginning. In Thailand, The Pho curry is a popular dish.

Kang The Pho, Thai food, Thailand

"The pho fish, or Pangasius larnaudii"

       The pho is a large fish with no scales. It appears to be quite common. And it is abundant in the Chao Phraya River and the rivers of the central region of Bangkok, Nonthaburi, Ayutthaya, Lop Buri, and Ban Pong, as well as the Mae Klong River. which is a fish in the same genus but has a black spot above the pectoral fins. The back is a grayish blue color, the head is a light green color, and the abdomen is silver. Because the pho fish is delicious, cook it with curry paste and coconut milk until it becomes an ancient recipe known as “The Pho Curry”. This fish can live in a small area. As a result, they brought them to raise them for sale in ponds. However, there is no evidence that it can spawn in the pond, casting doubt on this claim. It is also said to have a large The Pho fish are raised in ponds that are about 130 centimeters long.

Kang The Pho, Thai food, Thailand

       Kang The Pho is mentioned in His Majesty King Buddhalertla Naphalai (King RamaII)’s poem Thai Foods and Deserts . In one section of the poem, The The Pho curry is mentioned, and the Central Thai Cultural Encyclopedia briefly describes Kang The Pho. It’s a curry with flavor concentrates. Dried chili, lemongrass, galangal, coriander root, pepper, onion, garlic, salt, shrimp paste, seasoned with fish sauce, tamarind juice, and sugar make up the curry paste. Thai morning glory (Pang Bung) is the most commonly used vegetable. It is sometimes referred to as the recipe that Kaeng The pho Yod Pang Bung. However, the fish are becoming increasingly scarce. Because it is frequently made with pork belly instead of fish, it is known as pork The pho curry. However, until now, there has been no conclusive evidence of a link between the pho fish and the pho curry.

Kang The Pho, Thai food, Thailand

The pho curry's nutritional value

       Coconut milk is a dietary fat that provides warmth and energy to the body, but the fat in coconut milk is a very useful fat because it helps dissolve vitamin A, allowing the body to absorb vitamin A more effectively. Morning glory contains beta-carotene, which is a source of high vitamin A eye care. It has a beautiful glow and does not sting or dry the eyes. Thai morning glory contains more vitamin C than other varieties. It promotes healthy teeth and gums, as well as beautiful and healthy skin.

Kang The Pho, Thai food, Thailand

The Pho Curry Ingredients

– 500 g grated coconut (enough for 1 cup of coconut milk and 3 1/2 cups of coconut milk)

– Morning glory of Thailand: a single handful

– 200 g Pork Belly

– Approximately 4-5 tablespoons of tamarind juice

– 1/2 cup palm sugar

– 2 tablespoons of fish sauce

– 2 tsp salt

– 1 kaffir lime

– 4 – 5 large kaffir lime leaves


Kang The Pho, Thai food, Thailand

Ingredients for The Pho Curry Paste

– 10 dried chilies

– 3 glasses galangal

– 2 tablespoons of shredded lemongrass

– 1 teaspoon kaffir lime skin

– 10 peppercorns

– three shallots

– 5 garlic cloves

– 3 chopped celery roots

– 1 tbsp shrimp paste

-a pinch of salt

Kang The Pho, Thai food, Thailand

The Pho Curry Cooking Instructions:

1. First, make the curry paste. By soaking dried chili in water to soften it, then pounding it with a pinch of salt.

2. Combine galangal, kaffir lime peel, coriander root, and peppercorns in a mixing bowl. Pound until thoroughly combined, then add shallots, garlic, and shrimp paste. All ingredients should be thoroughly pounded and smoothed together.

3. Make the seasoning Clean the pork belly and cut it into pieces about 0.5 centimeters thick. Then, split the kaffir lime leaves in half and scoop out the seeds. To get a nice aroma, the kaffir lime leaves are used a little older. Prepare by rinsing with water and tearing into small pieces.

4. Soak the tamarind in water for a few minutes before squeezing it to extract about half a cup of tamarind juice.

5. Remove the root portion of the morning glory. Choose only the soft parts, rinse with clean water, remove all waste leaves, cut into pieces, and soak in water.

Kang The Pho, Thai food, Thailand

6. Heat the pan on medium heat, then add half of the coconut milk. Wait for the coconut milk to come to a boil before cracking it. Keep people busy during this time. Make sure the coconut milk does not clump together.

7. When the coconut milk is broken, add about 1 dash of curry paste, mix it with the coconut milk, and stir constantly. If it’s too dry, add some coconut milk water. It began to smell and crackle until it was lovely.

8. Once the curry paste has been broken up, add the pork belly to it. Pork stir-fried with curry paste. When the pork begins to brown, gradually pour in the remaining coconut milk.

9. Then increase the fire’s speed. Season with palm sugar, tamarind juice, salt, and 2 tablespoons of fish sauce to taste.

10. While the soup is heating up, Put in the morning glory and kaffir lime. To drown the curry paste, press the morning glory with a spatula. Put the kaffir lime leaves in it until the morning glory is cooked. Stir in the remaining 1/2 cup of coconut milk to combine. Wait for it to boil again before turning off the heat. Pour into a bowl and serve as a side dish.

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Gai Tod Hat Yai, Thai food

       Gai Tod Hat Yai (Hat Yai Fried Chicken), The most basic fried chicken available to the general public. From shopping malls to general flea markets. There are also many well-known stores, such as McDonald’s and KFC. Despite the fact that there are numerous fried chicken restaurants to choose from, most Thais prefer the famous fried chicken from the southern region of Thailand. Hat Yai, Songkhla, Fried Chicken Land You’ve most likely heard of this phrase before. Richly flavored chicken, there is a distinct and distinct feature in the crispy fried onions, which are eaten with hot steamed glutinous rice, which has led many people to regard Hat Yai Fried Chicken as their signature. Hat Yai’s well-known cuisine. It can be said that if you come to Hat Yai, you do not eat fried chicken that is not considered to have arrived at Hat Yai.

Gai Tod Hat Yai, Thai food, Thailand

Gai Tod Hat Yai story

       There is a story about Hat Yai Fried Chicken that takes place about 30 years ago and involves a husband and wife. Aunt Wan and Uncle Thongkham, the wife, worked in a fresh market in Hat Yai, Songkhla, selling fresh chicken. The economy was in bad shape at the time. The fresh chicken could not be sold out in a single day because there was so much leftover chicken every day. So they decided to devise a formula. Uncle Thongkham took the fresh chicken left over from the morning sale and marinated it with the formula he devised after some thought. Initially, he ate it himself, gave some to friends, and sold some to gauge the reaction, but it was still not selling well.

Gai Tod Hat Yai, Thai food, Thailand

       Until Uncle Jom’s wife became ill one day. Uncle Jom felt sorry for the goods, so he gave vegetables to market vendors and shallots to Uncle Thong. Uncle Thong noticed that the shallots were starting to rot. So he took it to the alley and fried it until crispy while selling fried chicken. Uncle Thongkham did not anticipate that these fried onions would be sold alongside fried chicken. Customers who bought it at the time, on the other hand, said it smelled very good when they walked by and could smell fried chicken and fried onions. Uncle scooped up fried shallots and sprinkled them over fried chicken after hearing that. Carry out this procedure for each package sold that day. Another day has passed, but the customer inquires whether the fried chicken was not topped with fried shallots as it was the day before? Uncle Thongkham was taken aback by how many customers requested fried shallots.

Gai Tod Hat Yai, Thai food, Thailand

       The recipe was then tweaked by Uncle Thong to make it more intense, and fried shallots were made to be sprinkled on top every time. It’s been less than a month. Customers gathered in front of the shop until there was almost no room to stand. From 3 p.m. to 5 p.m., the recipe can sell out quickly. It sold so well that many newspapers requested an interview. Uncle Thongkham and Aunt Wan eventually stopped selling fresh chicken and only sold fried chicken. This story is remembered to this day, that if you eat fried chicken, you must think of Gai Tod Hat Yai, regardless of which province you go to, especially if you want to eat fried chicken. Frequently, you’ll see the name of fried chicken followed by the word “Hat Yai.” Hat Yai Fried Chicken is one of Thailand’s OTOP products that has helped Hat Yai make a name for itself.

Gai Tod Hat Yai, Thai food, Thailand

Gai Tod Hat Yai ingredients

-Chicken, chopped into large chunks of your choice 3 pounds.

-Garlic, chopped or minced 3 teaspoons of oil.

-Pepper, white three teaspoons

-Powder of coriander a half teaspoon

-Cinnamon powder a half teaspoon of salt

-Sugar (brown) 1 tablespoon

-Aioli (oyster sauce) (or if you want to go full flavor, use fish sauce)

-Milk, 2 tablespoons 6 teaspoons.

-Chopped coriander or cilantro root 1 tablespoon of oil.

-About 1-2 cups rice flour (I don’t recommend Bob’s Red Mill rice flour since it’s too coarse.) You’ll need to obtain it from an Asian grocery, but if that’s not possible, all-purpose flour will suffice.)

-1-3 cups sliced shallots, depending on how much you like them

-Amount of sticky rice around 1 cup

-Approximately 4 cups frying oil

Gai Tod Hat Yai, Thai food, Thailand

How to cook Gai Tod Hat Yai

1) Combine all of the dried ingredients in a mixing bowl until they form a paste.

2) Rub the sauce all over the chicken pieces, even beneath the skin. Allow at least 3 hours to marinate. The more time you have, the better. If you have the time, I’d prefer to stay overnight.

3) Slice the shallots and put them on a paper towel to dry them out while you wait for the chicken to marinade.

4) Begin preparing the sticky rice. This is another way I prepare sticky rice. Rice and water are mixed in a 1:1.5 ratio (this also depends on how dry the rice is, it could be as much as 1:2, but you will know later). In a large saucepan, combine the rice and water and cook over high heat until the water boils. As soon as the water begins to rise and overflow the pot, reduce the heat to the lowest setting and continue to simmer until all of the water has been absorbed. This takes roughly 13-15 minutes on average.

       Taste a rice grain to see if it is fully cooked. If it is, remove the pan from the heat, cover, and set aside for another 10 minutes. If it isn’t, add more water (approximately 1/4 cup per cup of rice), flip the top down to the bottom, and continue to cook for another 5 minutes, tasting as you go. During this time, it should be fully cooked. You won’t get the perfect-looking rice grains as you would with the other approach I taught you when I gave you the sticky rice and mango dish, but it’ll be enough. It’s excellent for producing sticky rice when you don’t have time to soak it. Use the steaming process to achieve a perfect-looking sticky rice.


Gai Tod Hat Yai, Thai food, Thailand

5) Heat the oil in a wok over medium-high heat. We’ll begin by frying the sliced shallots, which will then be air dried. When the oil is heated (approximately 300oF–325oF), add the shallots and turn the heat up to medium high. Because the oil will bubble all over the place, keep stirring the shallots and keeping an eye on them. Remove all of the shallots from the oil as soon as they have some golden spots. You can either turn off the stove or reduce the heat to a low setting. Because the oil will bubble all over the place, keep stirring the shallots and keeping an eye on them. Remove all of the shallots from the oil as soon as they have some golden spots. You can either turn off the stove or reduce the heat to a low setting. This is only the beginning. As the shallots sit, they will become darker and darker. They’ll need to relax for about 2-3 minutes.

Gai Tod Hat Yai, Thai food, Thailand

        In the meantime, turn the heat back on to medium. Wait until the oil temperature rises to a medium high degree, around 300-325oF, and the shallots turn light golden. Replace the shallots in the mesh scooper if you removed them earlier. This time, don’t put all of the shallots in the scooper. Because you don’t want a thick layer of shallots in the scooper, do this in two or three steps. Now tip the scooper into the heated oil, shaking it to ensure that all of the shallots are covered in oil, and remove it as soon as possible. The entire dipping process should take no longer than 30 seconds. To absorb the oil, place the shallots on a paper towel. If you have any shallots left over, repeat the process. After two minutes of cooling, the shallots should be crispy and deep golden in color. You dipped them for too long if they’re a little too dark.

Gai Tod Hat Yai, Thai food, Thailand

6). The chicken is now ready to be fried. Put rice flour in a large mixing basin large enough to hold all of the chicken pieces. Shake off the excess flour after rolling the chicken pieces in rice flour. If you like, you can use a plastic bag and shake the chicken pieces within the bag. In a wok, heat the oil over medium heat. Allow the oil to reach 350°F before adding the chicken pieces. Make sure the temperature doesn’t fall below 250 degrees Fahrenheit. If you place too many pieces in the wok, the oil temperature will drop too low, and the chicken will take up too much oil, so keep the number of pieces to a minimum. Allow the chicken to fry over medium heat in heated oil. Keep an eye on them, and you may want to rotate them at least once. It’s even acceptable to spin them multiple times. Be patient because it will take at least 6-7 minutes to fry them. Increase the heat to medium-high after about 5 minutes. If you look closely at the chicken pieces, you may notice blood dripping from them. That’s also a signal to turn up the heat.

7) You’re almost ready to serve the fried chicken, but hold on a second. Don’t forget about Nam Jim, too. Which one should be used to make fried chicken? Nam Jim Gai, or Thai Sweet Chilli, is, of course, the one. Don’t forget to add the fried shallots to the mix.

Gai Tod Hat Yai, Thai food, Thailand

Nutrition of Gai Tod Hat Yai

       1 serving of fried chicken glutinous rice contains 294 kcal of total energy, 31.8 g of protein, 21.1 g of carbohydrate, and 8 g of fat.

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Khao Yacoo, Thai dessert

          Khao Yacoo, also known as Khao Kra Yacoo (rice milk), is a nutritious cereal drink that many people have never tried or even heard of. Khao Yacoo is a traditional Thai dessert that is now highly sought after and extremely difficult to obtain because it is a snack available only during the rice harvest season. The method of cooking the ingredients is linked to Thai people’s traditional way of life regarding “Mae Phosop,” which distinguishes this dish. And it isn’t well-known. Khao Yacoo is a type of rice that is cooked with additional ingredients like it was during the Buddha’s time. There is a story about a monk named “Anon” who used to cook brown rice, green beans, and sesame to make a liquid rice offering to the Lord Buddha when he was sick with a stomach ailment. He felt better because Khao Yacoo was good for stomach disease, hunger, and thirst, and it could give stamina and relieve exhaustion. Rice, according to some, has elixir characteristics as well.

Khao Yacoo, Thai desserts, Thailand

The history of Khao Yacoo

       Khao Yacoo is soft rice that takes two to two and a half months to prepare. During this time, young rice will still contain milk inside. The outer shell is likewise green, which is rich in nutrients, and it must be squeezed fresh while cutting new rice to obtain complete Yacoo rice milk. Yacoo can also be consumed as rice milk. As a dessert, it has also been swirled with sugar. The natural hue of rice milk is green, therefore Khao Ya coo is green. As a dessert, some people added oats and covered them with coconut milk. The tradition of creating Yacoo rice milk, which dates back to the Sukhothai period, is thought to have started with the Brahmins of India. It is a merit to be made at the period when the rice plants are growing milk for the rice fields’ prosperity. We have the Thai practice of merit-making at the end of the 10th month, which is when the rice is ripe, just like the Thai people. As a result, young rice that had just emerged from the milk was taken to be cooked as holy rice, Payas rice, Yacoo rice, and Khanom Krayasart, and offered to monks for rice field prosperity.

Khao Yacoo, Thai desserts, Thailand

       In addition, stirring Yacoo rice is a long-standing ritual. It is traditionally performed on Makha Bucha Day in the third month. Once the stirring is completed, a portion of the mixture will be taken to offer to the monks. The remainder is distributed to relatives and friends in the notion that Yacoo rice milk is a nectar food that aids customers’ mental wisdom. Mrs. Suchada baked soft rice called “Madupayasayakhu Rice” and offered it to the Lord Buddha, who obtained enlightenment after eating it, according to the Buddha’s narrative. As a result, Madupayasayakhu or Yacoo rice is thought to be a magnificent dish. Belief in Yakhu rice milk as a nectar food also grants you total health, long life, and glowing skin. It can cure many kinds of diseases, as well as inspire people to achieve their goals.

Khao Yacoo, Thai desserts, Thailand

Yacoo rice during the Buddha's time

       In the Buddhist era, Yacoo rice was a common dish. According to mythology, two brothers were farmers, the elder being Mahakarn and the younger being Chulkan. They had a lot of lands. During the rice pregnancy season, The elder brothers disagreed with Chulkan’s idea of bringing the rice to cook and gift to the Lord Buddha. They’d have to throw away a modest bit of rice in the field. The younger decided to divide the fields and bring the rice to his farm to cook what is known as Yacoo rice, which he then dedicated to Lord Buddha for praying for rebirth in Buddhism, giving birth to “Phra Anya Kondanya.” Yacoo comes from the Pali word “Yacoo,” which means “porridge.” Yacoo rice and grains were steeped in water until the husks relaxed, then boiled until half-cooked during the Buddha’s time. It’s food for ill and hungry people. aids digestion and helps cleanse the intestines. According to legend, the Buddha and his disciples were served Yacoo rice and dessert by a brahmin. Yacoo rice did not have a sweet flavor at the time. 

Khao Yacoo, Thai desserts, Thailand

       When the Lord Buddha became ill with the wind in the Nabhi, he summoned Ananda and told him to go get alms and bring rice water to make medicine. Ananda took the Lord Buddha’s alms bowl and headed to the doctor’s front door, but all he found was the doctor’s wife. The doctor’s wife, on the other hand, was clever and cooked Yacoo rice with rice water, jujube, and masang, using four parts water. When the Buddha ate the Yacoo, the sickness vanished. It was made with three hot spices: coriander, Mahahingu, and garlic, then baked and spread in the Buddha’s alms bowl.

Khao Yacoo, Thai desserts, Thailand

Yacoo Rice Milk's Advantages

       This Yacoo phrase refers to rice that is rich in nutrients. When used to manufacture Yacoo rice milk, it provides carbs, vitamin B1 to prevent beriberi, vitamin B2, vitamin E to prevent aging, minerals, calcium for strong bones and teeth, and dietary fiber from the crushing of the Yacoo rice husks, which aids in the excretory system. Because the young rice used to manufacture Yacoo rice milk is soft rice in the milky stage, the health benefits of Yacoo rice milk are in the same direction as previous beliefs and proofs of current science. This is the point at which rice has accumulated a significant number of vital nutrients. Aside from the essential elements found in carbs, There are also nutritional supplements among the key vitamins and minerals for the body, such as vitamin B1, which is necessary for nervous system function, growth, and the prevention of beriberi. Vitamin B2 is good for your eyes. As well as preventing canker sores. Vitamin E will aid in the battle against cancer-causing free radicals. Calcium aids in bodily growth and helps to slow down the aging process. It’s a crucial component of the bones and teeth.

Khao Yacoo, Thai desserts, Thailand

Khao Yacoo's main constituent

       6 cups pandan juice, 4 cups undiluted coconut milk, 2 cups granulated sugar, 1 teaspoon coarse salt, 1 cup rice flour, 1 tablespoon wheat flour, the rice ears that are being milked (rice that the pollen has fallen on, the ears of rice will bow), decorated with shredded young coconut. For sprinkling, black sesame seeds have been roasted.


Khao Yacoo, Thai desserts, Thailand

What is the best way to prepare Khao Yacoo?

1. Separate and carefully wash the rice leaves. Cut off the rice grains with scissors, measure only 1 cup, and pound well.

2. In a mixing bowl, combine pandan juice and pounded rice, whisk well, and strain through a fine white cloth.

3. In a large mixing bowl, combine the salt, sugar, coconut milk, rice flour, and arrowroot flour. Add the second ingredient, stir thoroughly, and strain through a thin white cloth once more.

4. In a gold pan over low heat, whisk the mixture until thick and sticky, then scoop into a container and set aside to cool. Young coconut is garnished, and toasted black sesame seeds are sprinkled on top before serving.

There are two methods for stirring: sweeping in the center and stirring with a spatula. If you’re stirring and slipping, it suggests the flour is sticking to the pan. First and foremost, we must sweep the middle. The correct filling must come into contact with the pestle at the pan’s bottom. It takes 20 minutes to whisk everything together, and then it’s done.

Khao Yacoo, Thai desserts, Thailand

How to eat Khao Yacoo

       Coconut milk is drizzled on top of the dish. Then top with puffed rice and black sesame seeds. However, the proper technique to eat does not require the assistance of others; simply scoop up both sections, the green, and white parts, and place them in your mouth; it will be correct.

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