Kanom Wong

Kanom Wong It is a Thai dessert made with flour in the shape of a circle similar to donuts. It is an ancient dessert of the Tai Yai people. Looks like a bracelet or a donut. which the Shan people make this dessert for the merit ceremony There is sugarcane juice dripping around in the middle of the top. Currently, it is not available for sale in the city market. But they are often found in suburban markets.

 

- Glutinous rice flour 1 kg.

- 1 kg of coconut sugar

- 4 large ripe bananas

- 3 dashes of shredded coconut

- 2 bottles of oil for frying

- 1 cup coconut water

- 1 teaspoon of salt

 

1. Take glutinous rice flour, banana, coconut water, thawed coconut. And a little salt, mix together. Use your hands to massage all the ingredients together. Knead until the dough does not stick to your hands, sticky and soft. After that, form a circle with a hole in the middle, like a donut (should not be molded very large for ease of frying). Heat the oil. Put the bread into the pan, use low heat, fry until golden brown.

 

2. When finished frying Next, bring the coconut sugar to heat until it dissolves and becomes sticky. When finished, plate the fried snacks on one side and it's finished and ready to eat.

 

Thai desserts are unique in Thai national culture, namely, they are delicate and delicate in selecting raw materials by meticulous methods of making, delicious and sweet taste. and beautiful colors Appetizing appearance as well as elaborate methods.

 

Northern Thai dessert Most are made from glutinous rice. And most of them use boiling methods such as rice porridge, Hua Hok, Khanom Thien and Khanom Wong. They are usually made during important festivals such as Buddhist Lent Day or Songkran Day.

 

Desserts that are popularly made in almost all festivals are Candle candy or jok It is a snack that can be bought in general. Khanom Pat, which is similar to Kanom Sila. Eitu rice or red glutinous rice Khao Tan or Khao Tan, Khanom Kluea, a dessert that is eaten only during the winter, such as sesame rice, which is roasted sesame seeds pounded with sticky rice. If you add sugarcane juice, call it sesame seeds, sugarcane balls, ginkgo beans, edamame beans, narrow rice or kite crackers, boiled Luklan.

 

In Mae Hong Son Province Traditional desserts include Khanom Alawa, which is similar to Khanom Mo Kaeng, Khanom Peng Mong, which is similar to Khanom Alawa, but the flour is fermented first. Suay Tamin dessert is made from steamed glutinous rice. cane sugar and coconut milk During the period when there is a lot of cane sugar, 2 types of desserts are popularly made: sesame seeds, made from sugar cane sugar, simmered to be sticky like nougat and then mixed with sesame seeds, and pae yo, made from sugar cane sugar and peanuts. It looks like a cut bean, etc. 

 

 

A: Khanom Wong is a traditional Northern Thai dessert made from glutinous rice flour, bananas, and coconut, shaped into rings, deep-fried, and coated with palm sugar.

 

A: It is a traditional dessert of the Tai Yai (Shan) people and is closely linked to religious ceremonies and local festivals.

 

A: The ring shape helps the dessert cook evenly and makes it easy to handle, while also giving it a distinctive traditional appearance.

 

A: The main ingredients include glutinous rice flour, ripe bananas, coconut, coconut water, salt, and palm sugar.

 

A: Ripe bananas provide natural sweetness, enhance aroma, and contribute to a softer texture in the dough.

 

A: The dough should be soft, slightly sticky, and easy to shape without cracking or spreading too much.

 

A: Smaller rings cook more evenly, ensuring the inside is fully cooked without burning the outside.

 

A: Low heat is recommended to allow even cooking and prevent burning.

 

A: Thickened sugar adheres better to the surface, creating a glossy, flavorful coating.

 

A: Although similar in shape, Khanom Wong uses glutinous rice flour and natural ingredients, resulting in a chewy texture rather than a soft bread-like interior.

 

A: It is rarely found in urban markets but can be seen in rural or traditional markets in Northern Thailand.

 

A: It is best consumed within one day. Over time, the texture becomes firmer and the sugar coating may harden.