Thai Khanom (Sweetstuff)

Thai Khanom (Sweetstuff)
In the former days, “Khanom” was made of two crucial ingredients: flour (powdered rice and sugar.) Later, coconut milk became an adding ingredient. It is believed that the Thai dessert had its root into the Sukhothai Era. Market place, in which sweetstuff was sold, was called “Paa kahnom” (“Dessert woodland) in the Kung Sri Ayudhya Era. Usually, after the main course ready of meat or sea creature, the Thai people of the aged days possessed dessert.
Snacks are taken between meals at 10 a.m. or 3-4 p.m.
Fruit Preservation is the result of the require to keep some kinds of fruits of different seasons for long-term eating. There are several methods of Thai fruit preservation.
There Are 4 Features of Thai Sweets
liquid: Krong Kraeng. Khanom Kai Tao, Khanom Bualoy , Lodchong , Saarhim, sweets containing coconut milk and sweets created of sour fruit meat in syrup and salt.
arid :Khanom Phing, Khanom Farang, Kahnom Ochaaros ,Khanom Saampani, Khanom Hin, Foi Thong, Khanom Praya Sawaei, Khanom Thong Ake, Khanom Thong Muan, Khanom Dinsor pong Khanom Krajaang, Khanom Nha-nuan, Khanom Proang ,Kahanom Hooheeb.
Soft:Khanom Paantong , Khanom Sodsai (Saaisai), Khanom Sonlook, Khanom Krok, Khanom Duang. Khanom Nok Kraajok, Khanom Tom Daeng. Khanom Niew.
Firm or half-soft: Khanom Thuaj, Khanom Chaan, Khanom Hua Paak Gaad, Khanom Piakpoon, Khanom Mor Gaeng, Khanom Kruai.
In the Krung Sri Ayuddhaya Era, Chao Praya Wichyaen’s wife, Thao Thong Geeb Mah, taught the Thai persons to make sweetstuff using eggs as main ingredients. They were Thong Yib, Thong Yod, Foi Thong, and Khanom Mor Gaeng. The Portugueses ate these sweets along with grilled meat as their foremost dishes. into the aged times, in upcountry thither was an abundance of Foi Thong plants which was eaten with Namprig. At the present era, the Foi Thong plants with their yellow thin thread-like limbs are rarely seen.
Khanom created for Tradition (or distinctive Occaions)
1. Kanom Tom Khao made with glutinous rice flour wrapping brown sugar.
2. Kanom Tom Daeng created with glutinous rice flour in thin sheets mixed in soft Naa Kracheet (sweetened shredded coconut meat).
3. Khanom Khoe similar to khanom Tom Khao although without salt into flour.
All of these traditional Khanom Toms are used into the Ceremony of Sacrifice to Divine Beings.