Fah Thai Magazine March/April 2018 - Infight Magazine of Bangkok Airways

GALLERY
OPPOSITE PAGE
Bouncy soft and
creamy Steamed
Coconut Milk
Custard or Khanom
Thuay is a beautiful
result of sweet
pandan-scented
flavours contrasting
with the mild tang
of saltiness from
the cream of
coconut topping.
This custard gets its
name from the tiny
ceramic ramekins
that hold the mixture
as it cooks in a
steamer. Some
shops may serve it
the authentic way,
accompanied with
a small wooden
paddle for a spoon.
TOP
Khanom Tom
is a gooey and
delicious coconut
ball of delight
enveloped in
glutinous rice flour
and draped with
grated coconut.
It’s the oldest Thai
dessert recorded
in Buddhist
literature from the
Sukhothai period.
The sticky, chewy
coconut balls
were traditionally
used in a blessing
ceremony or
religious rituals.
LEFT
Khanom Thua Paep
or mung bean ricecrepe
got its name
from its similarity
to the Hyacinth
Bean (Thua Paep).
A sprinkling of
split mung beans,
complements
the shredded
coconut strands
and topping of
sugar and aromatic
roasted black and
white sesame seeds.
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