Kanom piakpoon
Khanom piak pun (Thai: ขนมเปียกปูน, Thai pronunciation: [kʰā.nǒm pìa̯k pūːn]; lit. 'limewater-dampened sweets') is a type of Thai dessert. It is similar in texture to khanom chan, despite being different in appearance. Khanom chan can be peeled into layers, while khanom piak pun is solid throughout.
Ingredients
[edit]It is made with rice flour, palm sugar and precipitated limewater (น้ำปูนใส; RTGS: nam pun sai; Thai pronunciation: [náːm pūːn sǎj]). The word ปูน (lime) gives sweet its name. The mixture is often thickened using arrowroot or tapioca starch.[1] As a colouring, charred coconut coir (fibre from outer husk) or crushed pandan leaves may be added.[2] The mixture is then heated on the brass pan before allowed to set on the tray. Grated coconut may be sprinkled as desired.
Significance
[edit]In common with other Thai desserts, Khanom piakpoon is part of religious ceremonies, such as almsgiving, house opening and funeral.[3]
In geometry
[edit]In Thailand, rhombus is called Si-liam kamom piak pun (Thai: สี่เหลี่ยมขนมเปียกปูน, pronounced [siːlia̯m kʰā.nǒm pìa̯k pūːn]) according to the shape of this type of dessert.
Similar foreign dishes
[edit]- Bánh đúc – Vietnamese rice cake
See also
[edit]References
[edit]- ^ "เท้ายายม่อม สรรพคุณและประโยชน์ของแป้งเท้ายายม่อม 16 ข้อ". medthai.com. Retrieved 19 December 2017. (in Thai)
- ^ "ขมมเปียกปูนสูตรโบราณ". www.rakbankerd.com. Retrieved 16 November 2015.
- ^ "ขนมเปียกปูน". phattaramon.blogspot.com. Blogspot. Retrieved 16 November 2015.
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