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Khanom chan

Khanom chan
Kue lapis - driekleur en rozen.jpg
Khanom chan means layer dessert.
TypeDessert
Place of originThailand
Region or stateSoutheast Asia
Associated national cuisineThailand

Khanom Chan (Thai: ขนมชั้น, pronounced [kʰānǒm t͡ɕʰán]) is one of the ancient Thai dessert, which Thai people usually made for auspicious ceremonies. In Thai, the word “Khanom” (Thai: ขนม) means dessert, “Chan” (Thai: ชั้น) means layer. It is usually steamed in the complete 9 layer form. The number nine itself has connotations of prosperity in Thai culture (in Thai, 'nine' also sounds like ‘progress’). Khanom Chan therefore represents prosperity in life and promotion in your occupation.

Khanom Chan is fragrant, subtly sweet and slightly oily from the addition of coconut milk. The texture is smooth yet sticky.[1]

History

From Sukhothai period, the dealing with foreign trade with China and India have contributed to cultural exchange, for example, food. During this period Thailand has begun to develop relations with foreign countries both East and West. This made Thailand develop food that comes from many nations and adapt it to suit the living conditions local people.[2]

Beliefs

Khanom Chan in the past is used in sacred ceremony such as home philanthropy, wedding, etcetera. The design of Khanom Chan has nine layers or more because number nine and beyond in Thai belief is believed to bring happiness, progress for the maker and eater. From this belief, some of the local areas have other names for Khanom Chan to make it more prosperous called Khanom Chan Farh (ขนมชั้นฟ้า).[3]

Ingredients

Khanom chan is made with tapioca flour, arrowroot starch, rice flour, mung bean flour, sugar, coconut milk, and food coloring or pandan juice.[4]

Tapioca flour is used to make the dessert soft, sticky, viscous and look transparent. Arrowroot flour makes it sticky, but is less transparent than tapioca flour. Rice flour and mung bean flour gives it the firmness to hold its shape.[4]

See also

References

  1. ^ Khanom Chan Ramkhamhaeng University 2003
  2. ^ Junon, Nattapong. "ขนมชั้น". ประวัติขนมชั้น. Retrieved 2017-04-25.
  3. ^ แจ้งชัด, กมลวรรณ (2007). ขนมไทย: เอกลักษณ์และคุณภาพ. เท็กซ์ แอนด์ เจอร์นัล พับลิเคชั่น. ISBN 9789740931607. OCLC 972726674.
  4. ^ a b [www.ku.ac.th]