Kanom Ko

Good afternoon friends,

Today, I am thinking of “Kanom Ko”(ขนมโค) , a type of dessert originated in the south of Thailand.  

When I was young, every 5 o’clock in the evening, I always asked my mum to give me 5 bath to buy Kanom Ko. Once that money was put in my hands, I walked quickly to the lady who sold Kanom Ko at the public playground.

I am going to tell you how the lady made Kanom Ko at that time.

I saw many things she had provided. Let’s imagine.

-          On the table, there were a big round plate in which she put many balls of kneaded sticky rice flour, a plate of shred coconut, a plate of cooked-peeled mung bean , and a plate of many cubes of brown sugar.

-          Near the table, she had a stove and she put an aluminum pot on it. Then, she poured lots of water in that pot. Later, she lit some charcoal to boil the water.

Then, I asked her “Can I have 5 bath of my favourite, please?  She smiled and I saw how she made it:

-          She flattened a ball of kneaded sticky rice flour in her hands and she put a cube of brown sugar in there and wrapped it round.

-          She repeated the same step until 15 balls were finished.

-          She put these balls into the boiling water.

-          Then, these balls were floating and she used a sieve to drain them.

-          Next, she put them on a small plate, and sprinkled some coconut shred and cooked-peeled mung bean.

-          Last, she shook the plate to let the balls stick well with the above dressing.

I think Kanom Ko is not sold in Bangkok. Just I feel nostalgic about it.

Some people said the taste of Kanom Ko is similar to Kanom Tom, but the size of Kanom Tom is bigger than Kanom Ko

Have a good weekend

You can see the photo at http://www.thaicuisinenetwork.com/search.php?act=displaydetail&id=060