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Khanom khai nok kratha (Thai: ขนมไข่นกกระทา) is a traditionalThai dessert consisting of small deep-friedsweet potato balls, shaped to resemblequail eggs. The exact origins of the snack are unclear, though it is believed to have originated in southern Thailand, with possible Malay culinary influences. The dessert has since become a staple ofThai street food and is commonly served during festivals and special occasions. Its plant-based ingredients make it suitable for consumption duringBuddhist festivals andvegetarian observances.
The namekhanom khai nok kratha can be understood etymologically as "dessert shaped like a quail's egg." In Thai,khanom (ขนม) means "dessert" or "snack",khai (ไข่) translates as "egg", andnok kratha (นกกระทา) means "quail", referring to the dessert’s small, rounded shape rather than the presence of eggs, as it contains none.[citation needed]
The dessert is traditionally prepared from mashed sweet potatoes mixed with tapioca starch, all-purpose flour, sugar, salt, and baking powder, sometimes enhanced with coconut milk or lime water for additional richness and crispiness. The dough is shaped into small balls and deep-fried until golden brown, with a characteristic hollow interior achieved by gentle pressing and rotation during frying. Sweet potato varieties such as orange, purple, and white may be used to create visual and flavor variations.
Several variations of the dessert exist.Khanom khai hong, or "swan egg snacks", are a larger version filled with seasoned mung beans and coated with sesame seeds or sugar, believed to have originated in the royal court during the reign of King Rama I. Across Asia, similar sweet potato-based desserts can be found, including Japan'sdaigaku imo and baked sweet potato desserts, Korea's fried sweet potato balls, and the Philippines'kamote cue.
Khanom khai nok kratha has gained renewed popularity in modern culture, particularly on social media platforms like Instagram and TikTok, where its vibrant colors and visually appealing presentation have drawn attention.[citation needed]
Although it is generally accepted that khanom khai nok kratha originated inSouthern Thailand its precise origins are still unknown given that similar desserts are found inMalaysian cuisine some culinary historians speculate that there may have been malay influences since then the dish has proliferated throughout Thailand and established itself as a mainstay of Thai street food culture.[1]
In Thai culture, khanom khai nok kratha is a dish that is occasionally served during festivals and other special events. Itsplant-based ingredients have contributed to its popularity by making it appropriate for consumption during buddhist festivals and other times when vegetarianism is customarily noticed the desserts broad appeal across various social and economic groups can be attributed in part to its affordability and accessibility[2]
It's interesting to note that, despite its name, Khanom Khai Nok Kratha is essentially different from the majority of other Thai "Khanom khai" desserts, with the exception ofKhanom Khai Hong, in that it doesn't actually contain eggs. Its name, "khai" (egg), only describes its size and shape, which is similar to quail eggs.[3]
The Thai Dictionary states that the word "Khanom" (ขนม) means "dessert" or "snack" in Thai. It is used as a prefix before the names of many traditional Thai snacks and sweets to denote that they are edible treats.
The next part, "Khai" (ไข่), means "egg," which is frequently used to describe the size or shape of a food item in Thai culinary naming convention.
"Nok Khratha" (นกกระทา), the last section, translates to "quail." "Khai Nok Khratha" (ไข่นกกระทา) literally translates to "quail's egg," suggesting that the dessert is modeled after the tiny, round form of quail eggs.
According to its etymology, "Khanom Khai Nok Khratha" is a "dessert snack shaped like a quail's egg." The physical characteristics of the fried sweet potato dough balls are reflected in this name.[4]
The beauty ofKhanom Khai Nok Kratha lies in its simplicity, as only a handful of basic ingredients are required. The foundation of the dish issweet potatoes (200–350 g), which are mashed to form the base of the dough. One pound of sweet potatoes yields approximately one and a half cups of purée. Both orange- and purple-fleshed sweet potatoes may be used to achieve different colours in the finished product, and purple varieties are widely available in Asian supermarkets.
Tapioca starch (70–150 g) provides the signature chewy texture and forms the main structure of the sweet potato balls, creating their soft and elastic interior. All-purpose flour (15–30 g) is added for firmness and may be replaced with wheat-free alternatives such as cornstarch or corn flour, which also act as binding agents. Sugar (30–100 g) enhances the natural sweetness of the sweet potatoes; granulated or superfine sugar is typically preferred to ensure even dissolution in the dough. Salt (¼–½ teaspoon) balances the sweetness, whilebaking powder (½–1 teaspoon) helps the dough expand during deep-frying, forming a hollow, airy interior.
Optional additions includecoconut milk orcoconut cream (3–4 tablespoons), which enhance richness, fragrance, and cohesion in the dough. Coconut cream is the thicker layer that rises to the top when coconut milk separates naturally. Another optional ingredient ispickling lime water, a clear solution made from food-grade calcium hydroxide. It is used to achieve a crisp exterior while maintaining a chewy interior, a traditional technique once common in Thai cooking. According to Thai cookbooks, the distinct crispiness of these fried balls is attributed to the use of limestone water, a popular household ingredient during the period when betel-nut chewing was widespread in Thailand.
The preparation process requires a large steamer or pot for cooking the sweet potatoes, mixing bowls, a deep-frying pan or wok, a thermometer for monitoring oil temperature, a strainer or skimmer for pressing the dough balls during frying, and paper towels for draining excess oil.
Sweet potatoes are typically peeled, rinsed, and chopped into small pieces before steaming for 15-20 minutes, or until completely cooked.[5][6] Pieces about two inches long cook faster and are done when readily penetrated with a fork. After cooling, the cooked sweet potatoes are mashed until smooth. A fine mesh colander or strainer can be used to remove fibrous centers for a smoother texture.[7]
In traditional preparation, tapioca flour, all-purpose flour, sugar, baking powder, and salt are blended together in a large mixing bowl with a wooden spoon or by hand. The sweet potato purée is then added, followed by 1 tablespoon coconut milk at a time. Before adding additional liquid, the mixture is vigorously kneaded to ensure that all of the components are fully incorporated. The dough achieves a smooth and non-tacky consistency, with a texture similar to clay or Play-Doh; it should not be excessively soft or watery. Once formed, the dough is covered with a tea towel and left to rest for 20-30 minutes.[5]
After resting, the dough is formed into logs, cut into small pieces, and shaped into ¾-inch balls. Each ball is approximately the size of a quail's egg, and consistent sizing enables even cooking throughout frying.[6]
During frying, the oil is heated to medium temperature, and the dough balls are added one at a time to avoid overcrowding.[2] Approximately a dozen pieces are normally cooked per batch. After about ten seconds, they are gently swirled with a skimmer to prevent sticking. The balls are kept in motion to promote even browning and are then immersed in oil for uniform cooking and puffing.[5][6] Once they begin to float, they are lightly squeezed and turned in circular motions by the skimmer, which causes them to puff and form a hollow center.[7][2] When the sweet potato balls have turned a uniform golden-brown color, they are considered ready.[6]
Maintaining proper oil temperature is essential to the outcome. Excessive heat burns the exterior before the interior cooks, while insufficient heat causes greasiness and collapse. Frying time also influences appearance and texture; balls that shrink or wrinkle are undercooked and require additional time.[5] Under-rested dough may produce deflated, concave balls.[6] Gentle pressing and rotating during frying produce a light, airy texture and ensure even cooking.[5]
When the dough is too moist, additional all-purpose flour is incorporated; when too dry, one spoonful of coconut milk is added at a time.[6] Because sweet potatoes have varying moisture contents, minor adjustments are frequently required.[5] Proper kneading ensures that ingredients are evenly distributed, reducing dough texture variations.[6] Sweet potato balls that don't puff up typically result from inadequate oil temperature or insufficient movement during frying.
Like most deep-fried appetizers, Khanom Khai Nok Kratha is best enjoyed shortly after frying to maintain exterior crispness. After cooling, the texture softens and the balls may deflate. Extra dough can be carefully wrapped in plastic and refrigerated for three days or frozen for five to six weeks. Dough can also be chilled for a few hours before cooking, as long as it is firmly covered to avoid drying out. Before shaping or frying, refrigerated dough is brought to room temperature, and frozen dough is thawed for two to three hours.[7]
The traditional version ofKhanom Khai Nok Kratha is made with orange-fleshed sweet potatoes, which provide natural sweetness and the characteristic golden color.[2] In recent years, purple sweet potato balls have become increasingly popular for their vibrant hue, slightly distinct flavor, and higheranthocyanin content, which contributes additional nutritional value.[8][9] Some vendors also combine multiple varieties, typically orange, purple, and white sweet potatoes, to create mixed-color assortments that enhance visual appeal and offer a range of subtle flavor differences within a single batch.
A notable variation ofKhanom Khai Nok Kratha isKhanom Khai Hong (ขนมไข่หงส์), translated as “swan egg snacks.” This larger and more elaborate version differs from the traditional quail egg sized balls.Khanom Khai Hong is typically filled with a seasonedmung bean mixture, coated withsesame seeds or sugar after frying, and is approximately the size of a swan’s egg. The dessert is believed to have originated in the royal court during the reign ofKing Rama I. According to historical accounts, it was created by Royal Concubine Waen to satisfy the king’s craving for a similar snack, originally namedKhanom Khai Hia (“monitor lizard egg dessert”) before being renamed to the more refinedKhanom Khai Hong.[10] Its flavor combines sweet and salty notes with a hint of peppery spiciness from the mung bean filling, while maintaining the same crispy exterior and soft interior characteristic ofKhanom Khai Nok Kratha.[10]
Sweet potato-based desserts are popular across Asia, taking many forms depending on local traditions.
In Malaysia, the Chinese often make crispy sweet potato balls coated in sesame seeds. Sweet potatoes are steamed and mashed, mixed with tapioca flour or glutinous rice flour, and then fried. Some vendors also use colorful sweet potatoes to make their dishes look more appetizing.[11]
Taiwanese street food includesQQ eggs (QQ蛋; pinyin: QQ dàn), made from sweet potato flour and tapioca starch, shaped into small spheres, and deep-fried until golden and chewy. Known for their springyQ texture and sweet aroma, they are a common night market snack.[12]
In Korea, sweet potato balls are made with mashed sweet potatoes, corn starch, and glutinous rice flour. Some modern variations are coated with a spicy gochujang-parmesan butter sauce. These snacks are often sold as street food during winter.[13]
Filipino desserts also includecamote "cheesy balls", made from mashed sweet potatoes mixed with cheese and sometimes sugar, shaped into small balls, and deep-fried until golden and crispy.[14]
Indonesia hasbola bola ubi jalar, deep-fried sweet potato balls often flavored with palm sugar and coconut milk, andbubur candil, a dessert soup with sweet potato and tapioca balls in palm sugar syrup and coconut milk.[15]
Khanom Khai Nok Kratha is an important part of Thai food culture and is enjoyed by people from all social and economic groups, especially during the Vegetarian Festival, as Khanom Khai Nok Kratha is a plant-based dish and is suitable for traditional vegetarians. The vendors often show off how to make Khanom Khai Nok Kratha by pressing fried sweet potato balls into the unique holes, which attracts both Thais and tourists. This exciting presentation further reflects the cultural charm of Khanom Khai Nok Kratha.[16]
