Khanom piak pun (Thai:ขนมเปียกปูน,Thai pronunciation:[kʰā.nǒmpìa̯kpūːn];lit. 'limewater-dampened sweets') is a type ofThai dessert. It is similar in texture tokhanom chan, despite being different in appearance. Khanom chan can be peeled into layers, whilekhanom piak pun is solid throughout.
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 fromKhanom Gwan (ขนมกวน;RTGS: khanom gwan;Thai pronunciation:[K̄hnmkwn]) orKalamae (กาละแม;RTGS: kalamae;Thai pronunciation:[Kālamæ]) 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.[1] 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.[2]
It is made withrice flour,palm sugar andprecipitatedlimewater (น้ำปูนใส;RTGS: nam pun sai;Thai pronunciation:[náːmpūːnsǎj]). The word ปูน (lime) gives sweet its name. The mixture is often thickened usingarrowroot ortapioca starch.[3] As a colouring, charred coconutcoir (fibre from outer husk) or crushedpandan leaves may be added.[4] 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)
Ingredients for Fresh Coconut Cream Topping
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 richpalm sugar,granulated sugar, and a hint of burntpalm leaves (though this is less common compare topandan leaf) is combined withlime 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 youngcoconut kernel tossed with a touch of salt for a delightful contrast of flavors.[6]
In common with other Thai desserts, Khanom piakpoon is part of religious ceremonies, such asalmsgiving, house opening and funeral.[7]
In Thailand,rhombus is calledSi-liam (Thai:สี่เหลี่ยม,pronounced[siːlia̯m]) according to the square-like shape of this type of dessert.
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