| Khanom tom | |
| Alternate Name: | Khanom kho |
| Type: | Dessert |
| Country: | Thailand |
| National Cuisine: | Thai |
| Creators: | --> |
| Main Ingredient: | Glutinous rice flour |
| Similar Dish: | cenil, bua loi, mont lone yay baw, klepon, tangyuan, modak |
Khanom tom (Thai: ขนมต้ม, in Thai pronounced as /kʰā.nǒm tôm/) and Khanom kho (Thai: ขนมโค, in Thai pronounced as /kʰā.nǒm kʰōː/) 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] Due to its similarities, it is closely related to the Indian modak.[5]
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] [6]