Khanom phing

Khanom phing (Thai: ขนมผิง, pronounced [kʰā.nǒm pʰǐŋ]) is a round Thai cookie consisting of tapioca flour, coconut milk, and egg yolk.[1][2]

Khanom phing
Alternative namesขนมผิง
CourseDessert
Place of originThailand
Created byMaria Guyomar de Pinha
Invented17th century
Main ingredientsTapioca flour, coconut milk, and egg yolk
Similar dishesCookie

History

Khanom phing is believed to have been introduced to Thailand by the Portuguese in the 17th century.[1]

In the16th century, coinciding with the reign of King Narai, Maria Guyomar de Pinha (or Thao Thong Kip Ma), a chef of mixed Japanese-Portuguese-Bengali descent, was born and lived in Ayutthaya.[3] Working at the palace, she created many types of dessert by adapting from Portuguese recipes. Then, she taught female cooks how to make desserts such as foi thong, thong yip, and khanom phing.

Evolution

The original Khamon phing had a sweet taste, fragrant, brown color, and immediately melted in the mouth. It was different from today, as now the cookie has more colors such as pink, green, and yellow. In addition, the dessert is made harder than the original, due to needing protection from breaking when packed for sale. The original Khanom phing was packed in a small jar and adorned with ribbons to be given as a gift on New Year's Day.

See also
  • List of Thai desserts

References
  1. Timothy G. Roufs; Kathleen Smyth Roufs (29 July 2014). Sweet Treats around the World: An Encyclopedia of Food and Culture. ABC-CLIO. pp. 332–. ISBN 978-1-61069-221-2.
  2. Thailand: Khanom Phing,2008
  3. ขนมผิง,2009
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