Khanom chok - Lanna Food | Northern Thai Information Center, Chiang Mai University Library

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Chiang Mai University Library in collaboration with Information Technology Service Center

This kind of desert is sometimes called khanom Nam-sao It is usually made for Thai New Year and other Buddhist ceremonies. (Manee Phayomyong, 2003, p. 72) Some recipes add coarsely ground peanuts or sesame seeds in the filling. Also, the filling can be made from mung beans by steaming the beans and mashing them to a coarse paste and mixing in a little salt for the sai khanom (filling). (Rattana Chaiyanan, Interview, 28 June, 2007) Nowadays the filling comes in a variety of forms such as red bean filling, etc. almost like the filling of the Chinese dumplings (Rattana Phromphichai , 1999, p. 821)


1.	Black Glutinous rice flour	500	Gm.
2.	Grated Coconut	300	Gm.
3.	Palm sugar	1	Cup
4.	Salt	1	Tsp.
5.	Vegetable oil	2	Tbsp.

1	2	3
4	5	6

1. Filling: On medium heat slowly fry coconut until it releases a nice aroma. Add 1 tbsp. salt and palm sugar.
2. Continue frying, stirring until it thickens and set aside.
3. Shell: mix rice flour and 1 tsp. salt and a little water and blend to form a ball.
4. Prepare banana leaves 10 cm wide and wipe the inner side with oil.
5. Spread flour into a round sheet and put in enough filling in the middle and seal.
6. Make a banana sheet into a cone and place the ball in it. Close the open end: one fold up and two sides folded over with the last pointed part folded down and tucked under the two side folds. The banana sheet will form an inverted cone. 6. Make a banana sheet into a cone and place the ball in it. Close the open end: one fold up and two sides folded over with the last pointed part folded down and tucked under the two side folds. The banana sheet will form an inverted cone. Steam over boiling water for 20 minutes.

To make the shell less sticky, add a little rice flour. A little molasses can be added to the rice flour mixture to make the shell sweet.

A moderately mature coconut is recommended for the best filling

Manee Phayomyong. (2003). Prapheni sipsong duean Lanna Thai (Lanna Thai Festivals for 12 Months). 5^th Printing, Revised Edition. Chiang Mai:So.Sap Printing.

Rattana Phromphichai. (1999). Khanom Chok. in Saranukrom wattanatham thai phak nuea (V. 2, p. 821). Bangkok: Thai Cultural Encyclopedia Foundation, Siam Commercial Bank.


Lanna Food by Northern Thai Information Center (NTIC), Chiang Mai University Library, Chiang Mai University is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.