''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 for offering during Buddhist merit-making on holy days. A unique characteristic of Kanom Piak Poon from Chom Thong is its distinct black color, which is achieved by burning fresh palm leaves to produce black charcoal. This method differs from other communities, which typically use dried coconut husks to obtain the black color.

Ingredients

It is made with

rice flour Rice flour (also rice powder) is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a common substitute for wheat flour. It is also used as a thickening ...

palm sugar Palm sugar is a sweetener derived from any variety of palm tree. Palm sugar may be qualified by the type of palm, as in coconut palm sugar. While sugars from different palms may have slightly different compositions, all are processed simila ...

and precipitated limewater (น้ำปูนใส; ; ). The word ปูน ( lime) gives sweet its name. The mixture is often thickened using

arrowroot Arrowroot is a starch obtained from the rhizomes (rootstock) of several tropical plants, traditionally ''Maranta arundinacea'', but also Florida arrowroot from ''Zamia integrifolia'', and tapioca from cassava (''Manihot esculenta''), which is of ...

tapioca Tapioca (; ) is a starch extracted from the tubers of the cassava plant (''Manihot esculenta,'' also known as manioc), a species native to the North Region, Brazil, North and Northeast Region, Brazil, Northeast regions of Brazil, but which has ...

starch. As a colouring, charred coconut

coir Coir (), also called coconut fibre, is a natural fibre extracted from the outer husk of coconut, and used in products such as floor mats, doormats, brushes, and mattresses. Coir is the fibrous material found between the hard, internal shell ...

(fibre from outer husk) or crushed pandan leaves may be added. The mixture is then heated on the brass pan before allowed to set on the tray. Grated coconut may be sprinkled as desired. Here are the detailed ingredients measurements: Ingredients for Making Thai Coconut Pudding (Kanom Piak Poon) * 100 g rice flour * 50 g tapioca flour * 100 g palm sugar or coconut sugar * 50 g granulated sugar * 1/2 teaspoon salt * 250 ml coconut water * 250 ml slaked lime water * 400 ml pandan leaf juice * 200 ml pasteurized coconut milk Ingredients for Fresh Coconut Cream Topping * 300 ml pasteurized coconut milk * 1/2 tablespoons rice flour * 1/2 teaspoon salt * 100 g young coconut kernel * Roasted sesame seeds (optional)

Preparation

Authentic Khanom Piak poon begins with rice flour that's been allowed to ferment, then meticulously grounding into a fine paste using a traditional stone mill. A blend of rich

, granulated sugar, and a hint of burnt palm leaves (though this is less common compare to pandan leaf) is combined with lime water, and the mixture is cooked to perfection. The finishing touch involves pouring the cooked custard into square molds or round molds. Once set, it's cut into bite-sized pieces. Beloved by locals, this dessert is often referred to as ''"four-sided Khanom Piak poon"''. To finish, it's garnished with a sprinkle of fresh, shredded young coconut kernel tossed with a touch of salt for a delightful contrast of flavors.

Belief

In common with other Thai desserts, Khanom piakpoon is part of religious ceremonies, such as

almsgiving Alms (, ) are money, food, or other material goods donated to people living in poverty. Providing alms is often considered an act of charity. The act of providing alms is called almsgiving. Etymology The word ''alms'' comes from the Old Engli ...

, house opening and funeral.

In geometry

In Thailand,

rhombus In plane Euclidean geometry, a rhombus (: rhombi or rhombuses) is a quadrilateral whose four sides all have the same length. Another name is equilateral quadrilateral, since equilateral means that all of its sides are equal in length. The rhom ...

is called ''Si-liam'' (, ) according to the square-like shape of this type of dessert.

Familiar cuisine

* List of Thai desserts * Bánh đúc – Vietnamese rice cake * Khanom inthanin (ขนมอินทนิล; ; ) - soft texture dessert serve with coconut milk * Khanom sira on (ขนมศิลาอ่อน; ; ) - khanom piakpoon topping with nuts * Khanom bandook (ขนมบันดุก; ; ) - khanom piakpoon topping with nuts and syrup * Kalamae (กาละแม; ; ) - chewy texture thai dessert with sticky rice * Khanom tako (ขนมตะโก้; ; ) - khanom piakpoon with coconut milk layers * Khanom chan (ขนมชั้น; ; ) - khanom piak poon with many layers

References

Thai desserts and snacks Thai cuisine {{dessert-stub