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