Thai Khanom (Sweetstuff)

The Tri Bhumi Praa Ruang is currently the most ancient document giving information of Khanom stuff. However, it is very difficult to judge exactly the origin and deviation of the “Khanom” word.

In the former days, “Khanom” was made of two important ingredients: flour (powdered rice and sugar.) Later, coconut milk became an adding ingredient. It is believed that the Thai dessert had its origin in the Sukhothai Era. Market place, in which sweetstuff was sold, was called “Paa kahnom” (“Dessert Forest) in the Kung Sri Ayudhya Era. Usually, after the main course prepared of meat or fish, the Thai people of the old days had dessert.

Snacks are taken between meals at 10 a.m. or 3-4 p.m.

Fruit Preservation is the result of the need to keep various kinds of fruits of different seasons for long-period eating. There are many methods of Thai fruit preservation.

There Are 4 Features of Thai Sweets

Liquid: Krong Kraeng. Khanom Kai Tao, Khanom Bualoy , Lodchong , Saarhim, sweets containing coconut milk and sweets made of sour fruit meat in syrup and salt.

Dry :Khanom Phing, Khanom Farang, Kahnom Ochaaros ,Khanom Saampani, Khanom Hin, Foi Thong, Khanom Praya Sawaei, Khanom Thong Ake, Khanom Thong Muan, Khanom Dinsor pong Khanom Krajaang, Khanom Nha-nuan, Khanom Proang ,Kahanom Hooheeb.

Soft:Khanom Paantong , Khanom Sodsai (Saaisai), Khanom Sonlook, Khanom Krok, Khanom Duang. Khanom Nok Kraajok, Khanom Tom Daeng. Khanom Niew.

Firm or half-soft: Khanom Thuaj, Khanom Chaan, Khanom Hua Paak Gaad, Khanom Piakpoon, Khanom Mor Gaeng, Khanom Kruai.

In the Krung Sri Ayuddhaya Era, Chao Praya Wichyaen’s wife, Thao Thong Geeb Mah, taught the Thai people to make sweetstuff using eggs as main ingredients. They were Thong Yib, Thong Yod, Foi Thong, and Khanom Mor Gaeng. The Portugueses ate these sweets along with grilled meat as their main dishes. In the old times, in upcountry there was an abundance of Foi Thong plants which was eaten with Namprig. At the present time, the Foi Thong plants with their yellow thin thread-like limbs are rarely seen.

Khanom Made for Tradition (or Special Occaions)

1. Kanom Tom Khao made with glutinous rice flour wrapping brown sugar.
2. Kanom Tom Daeng made with glutinous rice flour in thin sheets mixed in soft Naa Kracheet (sweetened shredded coconut meat).
3. Khanom Khoe similar to khanom Tom Khao but without salt in flour.

All of these traditional Khanom Toms are used in the Ceremony of Sacrifice to Divine Beings.



Submitted By: Saronkorn Seuyouyong