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{{Short description|Thai dessert}}
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'''Khanom khai pla''' ({{lang-th|ขนมไข่ปลา}}; literally: ''"fish roe snack"'') is a type of [[Thai dessert]], it can be considered as a rare and little known dessert.
'''Khanom khai pla''' ({{langx|th|ขนมไข่ปลา}}, {{IPA|th|kʰānǒm kʰàj plāː|pron}}; literally: "fish-roe snack") is a type of [[Thai dessert]]. It can be considered as a rare and little known dessert.


Khanom khai pla is made from the ripe [[Borassus flabellifer|toddy palm]] fruit (similar to ''[[Khanom tan]]''), rice flour and white sugar, it is then formed into what resembles fish roe and then boiled in water or clean syrup. Once cooked it floats to the surface where it is removed and sprinkled with shredded coconut. In addition, it also has a taro flavour as well.
''Khanom khai pla'' is made from the ripe [[Borassus flabellifer|toddy palm]] fruit (similar to ''[[khanom tan]]''), rice flour and white sugar, it is then formed into what resembles fish roe and then boiled in water or clean syrup. Once cooked it floats to the surface, where it is removed and sprinkled with shredded coconut. It also has a taro flavour.


Presently, as far as is known, it is only cooked and sold in two places viz [[Ko Kret]] in [[Nonthaburi province|Nonthaburi]] and 100 Years Sam Chuk Old Market in [[Sam Chuk]], [[Suphanburi province|Suphanburi]].<ref>{{cite web|url=https://www.tvpoolonline.com/content/825492|title=ขนมไข่ปลา ขนมไทยพื้นบ้าน หลายคนไม่เคยกิน|work=TVpoolonline|date=2018-07-13|accessdate=2019-05-13|language=thai|trans-title=Khanom khai pla local Thai dessert many people never eat}}</ref> <ref>{{cite web|work=[[Pantip.com]]|date=2009-01-31|accessdate=2019-05-13|language=thai|url=http://topicstock.pantip.com/food/topicstock/2009/01/D7478513/D7478513.html|author=Chan Ja Rak Tua Chan Eng|title=^____^ ชวนทำขนมไข่ปลาสูตรสุพรรณจ้า|trans-title=^ ____ ^ Inviting to cook a Suphan recipe Khanom khai pla}}</ref> <ref>{{cite web|trans-title=4 traditional dessert shops that have to ferry to eat at Ko Kret|language=thai|date=2016-05-30|author=sjaewwaew|title=4 ร้านขนมโบราณ ที่ต้องยอมข้ามเรือไปกินถึงเกาะเกร็ด|accessdate=2019-05-13|work=girldaily|url=http://www.girldaily.com/lifestyle/eat-out/1004832}}</ref> <ref>{{cite web|url=https://www.posttoday.com/travel/165088|work=Posttoday|date=2012-07-13|accessdate=2019-05-13|language=thai|title=ขนมไทยโบราณ รสชาติอะเมซิง|trans-title=Tranditional Thai dessert amazing taste|first=Joe|last=Kiatarjin}}</ref>
Presently, as far as is known, it is only cooked and sold in few places for example [[Ko Kret]] in [[Nonthaburi province|Nonthaburi]], 100 Years Sam Chuk Old Market in [[Sam Chuk]], [[Suphan Buri province|Suphan Buri]], [[San Chao Rong Thong|San Chao Rong Thong Market]] in [[San Chao Rong Thong]], [[Ang Thong province|Ang Thong]], [[ Khlong Suan 100 Years Market]] on eastern outskirts Bangkok, [[Khlong Lat Mayom Floating Market]] in Bangkok's [[Khet Taling Chan|Taling Chan]], etc.<ref>{{cite web|url=https://www.tvpoolonline.com/content/825492|title=ขนมไข่ปลา ขนมไทยพื้นบ้าน หลายคนไม่เคยกิน|work=TVpoolonline|date=2018-07-13|access-date=2019-05-13|language=th|trans-title=Khanom khai pla local Thai dessert many people never eat}}</ref> <ref>{{cite web|work=[[Pantip.com]]|date=2009-01-31|access-date=2019-05-13|language=th|url=http://topicstock.pantip.com/food/topicstock/2009/01/D7478513/D7478513.html|author=Chan Ja Rak Tua Chan Eng|title=^____^ ชวนทำขนมไข่ปลาสูตรสุพรรณจ้า|trans-title=^ ____ ^ Inviting to cook a Suphan recipe Khanom khai pla}}</ref> <ref>{{cite web|trans-title=4 traditional dessert shops that have to ferry to eat at Ko Kret|language=th|date=2016-05-30|author=sjaewwaew|title=4 ร้านขนมโบราณ ที่ต้องยอมข้ามเรือไปกินถึงเกาะเกร็ด|access-date=2019-05-13|work=girldaily|url=http://www.girldaily.com/lifestyle/eat-out/1004832}}</ref> <ref>{{cite web|url=https://www.posttoday.com/travel/165088|work=Posttoday|date=2012-07-13|access-date=2019-05-13|language=th|title=ขนมไทยโบราณ รสชาติอะเมซิง|trans-title=Tranditional Thai dessert amazing taste|first=Joe|last=Kiatarjin}}</ref>

==See also==
⚫
* [[List of Thai desserts and snacks]]


==References==
==References==
{{reflist|2}}
{{reflist|2}}

{{Thai food}}
{{Thai food}}

⚫
[[category:Thai desserts]]
[[Category:Thai desserts and snacks]]


{{dessert-stub}}
{{Thai-cuisine-stub}}

Latest revision as of 07:56, 24 October 2024

Khanom khai pla
TypeThai dessert
Place of originThailand
Region or statecentral Thailand
Created byThai people
Main ingredientstoddy palm, rice flour, white sugar, and shredded coconut

Khanom khai pla (Thai: ขนมไข่ปลา, pronounced [kʰānǒm kʰàj plāː]; literally: "fish-roe snack") is a type of Thai dessert. It can be considered as a rare and little known dessert.

Khanom khai pla is made from the ripe toddy palm fruit (similar to khanom tan), rice flour and white sugar, it is then formed into what resembles fish roe and then boiled in water or clean syrup. Once cooked it floats to the surface, where it is removed and sprinkled with shredded coconut. It also has a taro flavour.

Presently, as far as is known, it is only cooked and sold in few places for example Ko Kret in Nonthaburi, 100 Years Sam Chuk Old Market in Sam Chuk, Suphan Buri, San Chao Rong Thong Market in San Chao Rong Thong, Ang Thong, Khlong Suan 100 Years Market on eastern outskirts Bangkok, Khlong Lat Mayom Floating Market in Bangkok's Taling Chan, etc.[1] [2] [3] [4]

See also

[edit]

References

[edit]
  1. ^ "ขนมไข่ปลา ขนมไทยพื้นบ้าน หลายคนไม่เคยกิน" [Khanom khai pla local Thai dessert many people never eat]. TVpoolonline (in Thai). 2018-07-13. Retrieved 2019-05-13.
  2. ^ Chan Ja Rak Tua Chan Eng (2009-01-31). "^____^ ชวนทำขนมไข่ปลาสูตรสุพรรณจ้า" [^ ____ ^ Inviting to cook a Suphan recipe Khanom khai pla]. Pantip.com (in Thai). Retrieved 2019-05-13.
  3. ^ sjaewwaew (2016-05-30). "4 ร้านขนมโบราณ ที่ต้องยอมข้ามเรือไปกินถึงเกาะเกร็ด" [4 traditional dessert shops that have to ferry to eat at Ko Kret]. girldaily (in Thai). Retrieved 2019-05-13.
  4. ^ Kiatarjin, Joe (2012-07-13). "ขนมไทยโบราณ รสชาติอะเมซิง" [Tranditional Thai dessert amazing taste]. Posttoday (in Thai). Retrieved 2019-05-13.


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