User:4RITOUCH.N/Khanom Thai

Thai desserts are unique in Thai national culture. Delicate and exquisite in selecting raw materials, meticulous methods of making, delicious, sweet, colourful, and inviting appearance. as well as the elaborate process

Histrory

In ancient times, Thai people would only make sweets on important occasions. such as a merit-making ceremony, a wedding ceremony, an important festival, or welcoming an important guest Because some desserts require human effort and time to make, most of them are traditions such as wedding desserts, local desserts such as Khanom Krok, dessert cups, etc. The desserts in the palace fence will look beautiful. Exquisite and elaborate in the arrangement of beautiful dessert shapes.

Traditional Thai desserts consist of flour, sugar, and coconut milk only. For desserts that use eggs as an ingredient, such as Thongyip Thongyod, and jackfruit seeds, Marie Quimar de Pina (Thao Thong Kip Ma), a Portuguese woman The recipe is brought from Portugal.

Thai desserts that are popular everywhere. Region of Thailand in various ceremonies is a dessert made from eggs and it is believed that the names and characteristics of such desserts, such as eating Foi Thong in hopes of living together for a long time, having a long life eat dessert Thong Ek would like to be a major, etc.

During the reign of King Rama I, cookbooks were published. including the textbook of Thai desserts Therefore, it can be considered that Thai dessert culture has been recorded in writing for the first time. The first Thai cookbook was Mae Krua Hua Pak.

Later, when the trade grew in the market, there were many kinds of snacks for sale. And this is the era where Thai desserts are popular.

Classification of Thai desserts

They are divided according to the method of ripening as follows:

Pastry cooked by stirring Most of them use a gold pan. Stirring from a clear liquid until the period. Then pour into molds or trays when cool, then cut into pieces such as tacos, desserts forget to swallow, rhombic desserts, soft stone desserts and various fruits, including red glutinous rice. Glass Sticky Rice and Kalamae
Snacks that are cooked by steaming. Use some crates to pour the mixture into a pinwheel cup and steam it. Some are inserted into trays or printed. Some types are wrapped in banana leaves or coconut leaves, such as purple bouquets, layered desserts, fried rice, young pear, custard, banana desserts, sugar candies, sweets with fillings, candles, desserts with water, flowers, and crackers in Pak Mo.
confectionery cooked by welding It is to put the ingredients into the syrup that is boiling until cooked, such as Thong Yod, Thong Yib, Foi Thong, jackfruit seeds, candied bananas, sugar cane syrup.
Fry-cooked snacks It is to put the ingredients in a pan with hot oil until cooked.
Desserts that are cooked by steaming or baking, such as Khanom Mo Khang, Khanom Na Nuan, Khanom Klebe Lamduan, Khanom Thong Muan, Hard pears. In addition, Khanom Krok, Khanom Bueng, Khanom Dok Lam Chiak that are heated on the stove may also be included in this group
confectionery cooked by boiling This type of dessert uses a pot or pan to boil water. Put the candy in until cooked and scoop up. to be mixed with or sprinkled with coconut, such as Kanom Nut Pab, boiled dessert, sticky dessert, and Rae Rai dessert. Popularly boiled with coconut milk. Or put the flour mixed into a wet snack. and desserts eaten with syrup and coconut milk, such as bananas, orchards, sweet potatoes, sago palms, lod chong, and sarim.

Ingredients for cooking Khanom Thai

Sago with Pork and Rice Crackers

Most Thai desserts are made from rice and will use other ingredients such as colors, utensils, and natural aromas. The rice used in Thai desserts is either in the form of whole grain or rice in the form of flour. There are also other ingredients such as coconut, eggs, sugar, which will be discussed in detail below.

rice and flour

Bringing rice to make desserts for Thai people starts with rice that is not very old. Milky soft rice used to make yaku rice When I get older but the rind is still green, it is used to make rice. Khao Mao that can be used to make many kinds of snacks, such as khao mao mashed khao mao khao mao khao mao krayasart rice left over from eating and that are used to make flour such as rice flour, glutinous rice flour In addition, tapioca starch is also used. As for wheat flour, there is little use. It is often used in foreign-influenced desserts. [[Category:Thai desserts and snacks]]