 | |
| Alternative names | Khanom kho |
|---|---|
| Type | Dessert |
| Place of origin | Thailand |
| Associatedcuisine | Thai |
| Main ingredients | Glutinous rice flour;jaggery; shreddedcoconut |
| Similar dishes | Modak,kuih kochi, tang guozi, nom plae ai,yomari, kangidan |
Khanom tom (Thai:ขนมต้ม,pronounced[kʰā.nǒmtôm]) andkhanom kho (ขนมโค,[kʰā.nǒmkʰōː]) are closely related traditionalThai desserts. Khanom tom is used inCentral Thailand, while khanom kho comes fromSouthern Thailand. Khanom kho are boiledglutinous ricedumplings stuffed with apalmyra palm sugar cube and rolled inshredded coconut, while khanom tom have caramelized shredded coconut fillings.[1] They are approximately the size of largegumballs and come in different colors, typically red, green, blue, purple, or off-white (sansfood coloring). They are sometimes served in a bath of warmcoconut milk. Khanom kho are sold in markets, food stalls, and restaurants and made in homes throughout Southern Thailand. They are served at ceremonies, festivals, parties, and weddings.[2][3][4]
Lonely Planet describes the taste of khanom kho as follows:
The outer coating of grated coconut is rich and oily, and so fresh it has a natural crispness to it. The wrapping, made of just water and sticky rice flour, is soft and slightly sticky. The sweetness of khanom kho comes only from the inside, where a piece of palmyra palm sugar is planted, and provides a nutty caramel flavour and a little crunch. A hint of saltiness added to the outer shreds of coconut, enhances the flavour of the sweet core.[2]
Khanom kho are made from glutinous rice flour, palmyra palm sugar, grated coconut, salt,butterfly pea flowers or purple food coloring, andpandan leaves for coloring.[4][5]
Khanom tom and khanom kho are two of many steamed or fried sweet flour dumplings found across Asia. These include themodak fromIndia,kuih kochi fromMalaysia,Guo Zi fromChina, nom plae ai fromVietnam,yomari fromNepal, and kangidan fromJapan.[6][better source needed]
