Fah Thai Magazine - Inflight Magazine of Bangkok Airways Issue Jan-Feb 2024

OVERTURES
JUST DESSERT
A Taste
of History
First created in the 1700s, Thailand’s very own version of
traditional custard, Khanom Mo Kaeng, has stood the test of
changing times and tastes
The traditional Thai dessert
Khanom Mo Kaeng may
look like a western custard,
but don’t be fooled. Unlike
its sweet cousin, the Thai
treat is slightly savoury
thanks to a topping of
deep-fried shallots.
This unusual pudding
has a long history. Maria
Guyomar de Pinha,
known as the queen of
Thai desserts, served
this creation in a brass
pot to King Narai and
his daughter Princess
Sudawadi. Hence, its
original name, Kumphamat,
or “golden pot”.
Pinha, whom Thais
know as Thao Thong
Kip Ma, was a Siamese
woman of mixed Japanese-
Portuguese-Bengali
ancestry who was born
in Ayutthaya in the 17th
century. She is the creator
of several Thai desserts
influenced by Portuguese
cuisine, including Foi Thong,
Sangkhaya Fakthong
and Sangkhaya.
Nowadays, Khanom
Mo Kaeng is usually sold
in a square tin and comes
in a variety of flavours,
including taro, beans,
eggs and lotus seed. The
ingredients of this custard
are fairly simple – steamed
taro or bean paste, duck
eggs, palm sugar, coconut
cream, and pandan leaf for
aroma. The custard can
either be cooked over a
very low fire, steamed or
baked and finished off with
a sprinkling of fried shallots.
Phetchaburi Reset
Khanom Mo Kaeng made a comeback in 1986 when
Phetchaburi province launched a campaign to promote its
Phra Nakhon Khiri Historical Park as a tourist attraction.
Local communities jumped on the bandwagon and began
selling the historied custard, which has now become
synonymous with Phetchaburi.
WORDS SARITA URUPONGSA
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