|
Thai Dessert
This is a list of Thai khanom, comprising snacks and desserts that are a part of Thai cuisine. Some of these dishes are also a part of other cuisines. The word "khanom" (), refers to snack or dessert, presumably being a compound between two words, "khao" (ข้าว), "rice" and "khnom" (หนม), "sweet". The word "khanom" in the Thai sense is snack or sweet food made from flour. Thai khanom * '' Bua Loy, rice flour rolled into small balls and then cooked in coconut milk.'' * '' Bulan dan mek'' * '' Lot chong'' * '' Cha mongkut'' * '' Fakthong kaeng buat'' * '' Foi thong'' * Fresh fruit * ''Grass jelly'' * '' Khanom babin'' * '' Khanom bueang'' – known as Thai crêpes * ''Khanom chan'' – means layer dessert * '' Khanom keson lamchiak'' * '' Khanom khai pla'' * '' Khanom kho'' * '' Khanom krok'' * '' Khanom khuai ling'' * '' Khanom mo kaeng'' * '' Khanom namdokmai'' * '' Khanom phing'' * '' Khanom piakpun'' * '' Khanom sane chan'' * '' Khanom sot sai'' * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dara Thong2
Dara is a given name in several languages. Dara, Daraa, or DARA may also refer to: Geography Africa * Dar'a, region in northern Ethiopia * Dara (woreda), region in southern Ethiopia Asia * Dara (Mesopotamia), an archeological site in Mardin province, Turkey * Dara, Iran, a village in East Azerbaijan Province, Iran * Daraa Governorate, province of Syria * Daraa, capital city of the Daraa Governorate Europe * Dara, Greece, community in Arcadia, Greece * Dara, a village in Pietroasele Commune, Buzău County, Romania * Dara, a village in Dorolț Commune, Satu Mare County, Romania * Daranak, Armenia, also called ''Dara'' Film and entertainment * Dara (film), ''Dara'' (film), a 2007 Indonesian short film ** Macabre (2009 film), ''Macabre'' (film), a 2009 Indonesian film based on the short film ''Dara'' * Dara of Jasenovac a Serbian historical drama film * Dara (game) West African strategy game People * Dara clan, a clan of Jats in India * Sandara Park, South Korean singer ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grass Jelly
Grass jelly, also known as leaf jelly or herbal jelly, is a Gelatin, jelly-like dessert originating in China. It is commonly consumed in East Asia and Southeast Asia. It is created by using Platostoma palustre, Chinese mesona (a member of the mint family) and has a mild, slightly bitter taste. Grass jelly was invented by the Hakka people who historically used the food to alleviate heat stroke after long days working in the field. The dish was introduced to Southeast Asia by the Overseas Chinese, Chinese diaspora. It is served chilled, with other toppings, such as fruit, or in bubble tea or other drinks. Outside Asia, it is sold in Asian supermarkets. Nutritional value Unsweetened grass jelly contains, per 500 grams, 3.5 grams of protein and about 15 grams of carbohydrates, of which 0.5 grams are from dietary fiber. Grass jelly has no fat, vitamins, or minerals. Preparation Grass jelly is made by boiling the aged and slightly oxidized stalks and leaves of ''Platostoma palustre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khanom Piakpun
''Khanom piak pun'' (, ; ) is a type of Thai dessert. It is similar in texture to khanom chan, despite being different in appearance. Khanom chan can be peeled into layers, while ''khanom piak pun'' is solid throughout. History There is no concrete evidence of when Khanom Piak poon was first invented. It is only speculated that it was made from the wisdom of our ancestors, who adapted the recipe from Khanom Gwan (ขนมกวน; ; ) or Kalamae (กาละแม; ; ) to create a new menu item called Khanom Piak poon. Therefore, the ingredients and preparation process are similar, but without the adding of fresh coconut milk. Kanom Piak Poon from the Chom Thong community is a traditional Thai dessert that has long been popular within the community and neighboring areas. Interviews with community elders reveal that Kanom Piak Poon has been passed down for generations, commonly made at home and sold during festivals and ceremonial events. Additionally, it is often prepared ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khanom Phing
Khanom phing (, ) is a round Thai cookie consisting of tapioca flour, coconut milk, and egg yolk. History ''Khanom phing'' is believed to have been introduced to Thailand by the Portuguese in the 17th century. See also * List of Thai desserts *Macaroon A macaroon ( ) is a small cake or cookie, originally made from ground almonds, egg whites, and sugar, but now often with coconut or other nuts. They may also include jam, chocolate, or other flavorings. Etymology The name ''macaroon'' is ... References External links *เด็กหญิง อินทิรา กุณวงษ์. (2009, December 18). ขนมผิง. Retrieved October 15, 2014 https://www.l3nr.org/posts/327440 *Thailand: Khanom Phing. Retrieved October 15, 2014 http://globalcookies.blogspot.com/2008/01/thailand-khanom-phing.html {{Thai cuisine Thai desserts and snacks Cookies Coconut desserts ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khanom Namdokmai
Khanom Nam Dok Mai(, ) is Thai dessert that has identical is smell of jasmine floats in the water. We use Jasmine in the morning frozen cooked boiled water into the cold water dip stick in it and keep the lid closed 1 night then dawn filter apply to baking. The colors of Khanom Nam Dok Mai are from nature, for example, green from Pandan leaves or blue from Butterfly pea. See also * List of Thai desserts References {{Thai cuisine Thai desserts and snacks ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khanom Mo Kaeng
''Khanom mo kaeng'' (, ) is a traditional Thai dessert. It is similar to an egg custard or a kind of flan. ''Khanom mo kaeng'' is made with coconut milk, eggs (either chicken or duck), palm sugar, white sugar, salt, shallots and a bit of oil. There are different variations of ''khanom mo kaeng''. The kind of starch that is used is usually taros, but sometimes are used hulled mung beans, lotus seeds, sweet potatoes, or other starches. History Maria Guyomar de Pinha was the creator of many Thai desserts during the Ayutthaya period. These desserts were influenced by Portuguese cuisine due to her mixed heritage. Some foods that she created were curry puffs, ''khanom mo kaeng'', '' thong muan'', '' thong yot'', ''thong yip'', '' foi thong'', and ''khanom phing''. These desserts were presented to King Narai and Princess Sudawadi, who was the daughter of King Narai. ''Khanom mo kaeng'' was served to King Narai in a pot which was made from brass. See also * List of Thai desserts This ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khanom Khuai Ling
''Khanom khuai ling'' (, ; ) is a local dessert from Chanthaburi in eastern Thailand. ''Khanom khuai ling'' is a traditional dessert named after its appearance which looks like a monkey's penis. It has been made for more than 100 years. It is said that the inventor of this dessert named it after seeing the male genitalia of the monkeys that live in the area. This type of dessert is made from glutinous rice flour, molded into a long shape like a monkey penis, mixed with sugar, black sesame seeds and sprinkled with shredded coconut. ''Khanom khuai ling'' is produced and sold only in the area of Mueang Chanthaburi District, especially at the Chumchon Khanom Plaek (ชุมชนขนมแปลก; lit: peculiar dessert community), an ancient community that is a center of many local foods and rare Thai desserts, located along the Khlong Nong Bua near Chanthaburi River 250px, Chanthaburi River in the phase of Mueang Chanthaburi District Chanthaburi River (), formerly and still ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khanom Krok
''Khanom krok'' or coconut-rice pancakes or mortar toasted pastry,Suwannapanich N. (2001). ''Dictionary of Sweets English-Thai. พจนานุกรมขนมนมเนยและไอศกรีม อังกฤษ-ไทย'' (in Thai). Bangkok: Foundation for Children. 142 pp. (, , ) is a traditional Thai dessert. They are prepared by mixing rice flour, sugar, and coconut milk to form a dough. Usually, ''khanom krok'' is composed of two batters, one salty and one sweet, both of which are cooked in a heating mantle—a hot indented frying pan. After heating, ''khanom krok'' is picked out of the mantle and the two half-circular doughs formed into a circular shape. ''Khanom krok'' is fragrant, sweet and the texture is also smooth from the coconut milk. Similar dishes can also be found in Bangladesh, Myanmar (where it is known as mont lin maya), Laos, Cambodia (where it is known as nom krok), Vietnam (where it is known as bánh khọt), South India (where it is know ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khanom Kho
Khanom tom (, ) and khanom kho (, ) are closely related traditional Thai desserts. Khanom tom is used in Central Thailand, while khanom kho comes from Southern Thailand. Khanom kho are boiled glutinous rice dumplings stuffed with a palmyra palm sugar cube and rolled in shredded coconut, while khanom tom have caramelized shredded coconut fillings. They are approximately the size of large gumballs and come in different colors, typically red, green, blue, purple, or off-white (sans food coloring). They are sometimes served in a bath of warm coconut milk. Khanom kho are sold in markets, food stalls, and restaurants and made in homes throughout Southern Thailand. They are served at ceremonies, festivals, parties, and weddings. Taste Lonely Planet describes the taste of khanom kho as follows: Ingredients Khanom kho are made from glutinous rice flour, palmyra palm sugar, grated coconut, salt, butterfly pea flowers or purple food coloring, and pandan leaves for coloring. Similar d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khanom Khai Pla
Khanom khai pla (, ; literally: "fish-roe snack") is a type of Thai dessert. It can be considered as a rare and little known dessert. ''Khanom khai pla'' is made from the ripe toddy palm fruit (similar to '' khanom tan''), rice flour and white sugar, it is then formed into what resembles fish roe and then boiled in water or clean syrup. Once cooked it floats to the surface, where it is removed and sprinkled with shredded coconut. It also has a taro flavour. Presently, as far as is known, it is only cooked and sold in few places for example Ko Kret in Nonthaburi, 100 Years Sam Chuk Old Market in Sam Chuk, Suphan Buri, San Chao Rong Thong Market in San Chao Rong Thong, Ang Thong, Khlong Suan 100 Years Market on eastern outskirts Bangkok, Khlong Lat Mayom Floating Market in Bangkok's Taling Chan, etc. See also * List of Thai desserts and snacks This is a list of Thai khanom, comprising snacks and desserts that are a part of Thai cuisine. Some of these dishes are also a pa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khanom Keson Lamchiak
''Khanom keson lamchiak'' (, ) is a kind of Thai dessert. It can be considered as a rare and little known dessert. This kind of dessert was often cooked and used in various auspicious occasions in the past. ''Khanom keson lamchiak'' is shaped like a '' Khanom Tokyo'', that is, it is a thin flat flour filled with sweet cream. ''Khanom keson lamchiak'' has only three ingredients include glutinous rice, sugar and coconut. It is cooked using glutinous rice flour mixed with coconut milk, sift through a sieve on hot pan, then filled with glutinous rice flour stirred with coconut and sugar, and roll into a long thin sheet as the final step. If eaten while still hot, will get the aroma of dessert, hence the name ''khanom keson lamchiak'', literally "pandanus pollen snack" This kind of dessert is assumed to have originated since the early Rattanakosin period. Based on the evidence mentioned in the poem '' Kap He Chom Khrueang Khao Wan'', a work of King Rama II. It is believed that th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khanom Chan
Khanom chan (, ) is an ancient Thai ''khanom'', or dessert, made of tapioca flour, rice flour, and coconut milk, among other ingredients. Originating from the Sukhothai Period, the dessert is a staple snack in Thai cuisine, and Thai people usually prepare it for auspicious ceremonies. Khanom chan is fragrant, subtly sweet, and slightly oily from the addition of the coconut milk; its texture is smooth yet sticky. Name and origin Its name derives from two Thai words: “''khanom''” () meaning "dessert", and “''chan''” () meaning "layer" or "layers". The dessert has its origins in the Sukhothai Period, when foreign trade with China and India contributed to cultural exchanges, including that of food. As a result, the food was developed from ingredients that came from many nations and was adapted to suit the living conditions of local people. Usage In a complete serving, a minimum of nine layers of the dessert are prepared and eaten. The number nine has connotatio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
