| Alternative names | Khanom dok lamchiak (ขนมดอกลำเจียก) |
|---|---|
| Type | Thai dessert |
| Place of origin | Thailand |
| Region or state | central Thailand |
| Created by | Thai people |
| Main ingredients | Glutinous rice flour, sugar, sweet cream (made from glutinous rice flour stirred with coconut and sugar) |
| Other information | Bunga-kuda |
Khanom keson lamchiak (Thai:ขนมเกสรลำเจียก,pronounced[kʰā.nǒmkēː.sɔ̌ːnlām.t͡ɕìa̯k]) is a kind ofThai 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 aKhanom Tokyo, that is, it is a thin flat flour filled with sweet cream.
Khanom keson lamchiak has only three ingredients includeglutinous 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 namekhanom keson lamchiak, literally "pandanus pollen snack"
This kind of dessert is assumed to have originated since the earlyRattanakosin period. Based on the evidence mentioned in the poemKap He Chom Khrueang Khao Wan, a work of KingRama II.[1] It is believed that there is a source that isSamut Songkhram, which was his birthplace.[2]
Khanom keson lamchiak is also similar toBunga-kuda, a local dessert ofSatun andMalay Peninsula.
Currently, there are only a few places that still make and sell this kind of dessert, such as Chumchon Khanom Plaek ofChanthaburi,San Chao Rong Thong Old Market inAng Thong, and was chosen to beOne Tambon One Product (OTOP) ofSamut Prakan etc.[3][2]
