Fah Thai Magazine - Inflight Magazine of Bangkok Airways Issue Sep-Oct 2023

OVERTURES
JUST DESSERT
Slurping
Heaven from
a Bowl
This tiny custard pudding teases
tastebuds with a tantalising balance of
sweet and savoury
Fragrant and creamy with a
sultry blend of sweetness and
saltiness Khanom Thuay or
steamed coconut milk custard is
eaten from a tiny ceramic bowl
with a tiny wooden spoon.
Khanom Thuay (sweet in a
bowl) originated in China and
was introduced to Thailand by
traders during the Ayutthaya
Kingdom (1351-1767). Though
originally served only at royal
events, traditional rites and
festivals, it was too delicious
to be reserved for special
occasions and quickly became
popular nationwide.
The custard comes in two
layers of contrasting flavours and
textures that both surprise and
delight most palates. The bottom
layer is a sweet and fragrant blend
of coconut sugar, rice flour and
pandan juice, while the top is a
rich and savoury concoction of
succulent coconut cream, rice
flour and a pinch of salt. When
the sweetness collides with the
tang of salt, you get a dessert that
can be highly addictive.
Khanom Thuay is sold
by roadside vendors and
traditional-sweet stores. If you
can’t find one, look out for one
of the many restaurants that sell
boat noodles. They serve this
dessert to soothe mouths set on
fire by the spicy boat noodles.
WORDS SARITA URUPONGSA
22