| Khanom tom | |
| Alternate Name: | Khanom kho |
| Type: | Dessert |
| Country: | Thailand |
| National Cuisine: | Thai |
| Creators: | --> |
| Main Ingredient: | Glutinous rice flour |
| Similar Dish: | Modak, kuih kochi, tang guozi, nom plae ai, yomari, kangidan |
Khanom tom (th|ขนมต้ม, pronounced as /th/) and khanom kho (Thai: ขนมโค, pronounced as /th/) are closely related traditional Thai desserts. Khanom tom is used in Central Thailand, while khanom kho comes from Southern Thailand. Khanom kho are boiled glutinous rice dumplings stuffed with a palmyra palm sugar cube and rolled in shredded coconut, while khanom tom have caramelized shredded coconut fillings.[1] They are approximately the size of large gumballs and come in different colors, typically red, green, blue, purple, or off-white (sans food coloring). They are sometimes served in a bath of warm coconut 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:
Khanom kho are made from glutinous rice flour, palmyra palm sugar, grated coconut, salt, butterfly pea flowers or purple food coloring, and pandan 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 the modak from India, kuih kochi from Malaysia, tang guozi from China, nom plae ai from Vietnam, yomari from Nepal, and kangidan from Japan.[6]