Dish

Khanom tom

Khanom tom is made by mixing glutinous rice flour with coconut milk and then shaping the mixture into small balls. The balls are then filled with a sweet coconut and palm sugar filling and steamed until they are cooked through. Khanom tom is a popular dessert in Thailand and is often served alongside other traditional Thai sweets such as mango sticky rice and coconut ice cream.

Asian cuisine› Southeast Asian cuisine› Thai cuisine

Dessert

Origins and history

Khanom tom is believed to have originated in the royal court of Thailand during the Ayutthaya period (1351-1767). It was a favorite dessert of the royal family and was often served at banquets and special occasions. Today, khanom tom is a popular dessert throughout Thailand and is often served at weddings and festivals.

Dietary considerations

Khanom tom is high in sugar and calories due to the use of coconut milk and palm sugar. It is not suitable for those with nut allergies or who are on a low-sugar diet.

Variations

There are many variations of khanom tom, including khanom tom khao which is made with white glutinous rice flour and khanom tom sib song which is made with 12 different fillings. Some recipes also call for the addition of pandan extract or sesame seeds for flavor.

Presentation and garnishing

Khanom tom is traditionally served on a bed of banana leaves, which add a fragrant aroma to the dessert. It is often garnished with shredded coconut or sesame seeds for a decorative touch.

Tips & Tricks

To make khanom tom, it is important to use fresh, high-quality coconut milk and palm sugar. The glutinous rice flour should be kneaded until it is smooth and elastic before shaping into balls.

Side-dishes

Khanom tom is often served with other traditional Thai sweets such as mango sticky rice and coconut ice cream. It can also be served with tea or coffee.