Kanom piakpoon

khanom piak pun, ขนมเปียกปูน, khanom piek poon

Khanom piak pun 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. There is no concrete evidence of when Khanom Piak poon was first invented. It is only speculated that it was made from the wisdom of our ancestors, who adapted the recipe from Khanom Gwan (ขนมกวน; RTGS: khanom gwan; Thai pronunciation: [K̄hnm kwn]) or Kalamae (กาละแม; RTGS: kalamae; Thai pronunciation: [Kālamæ]) to create a new menu item called Khanom Piak poon. Therefore, the ingredients and preparation process are similar, but without the adding of fresh coconut milk. Kanom Piak Poon from the Chom Thong community is a traditional Thai dessert that has long been popular within the community and neighboring areas. Interviews with community elders reveal that Kanom Piak Poon has been passed down for generations, commonly made at home and sold during festivals and ceremonial events. Additionally, it is often prepared for offering during Buddhist merit-making on holy days. A unique characteristic of Kanom Piak Poon from Chom Thong is its distinct black color, which is achieved by burning fresh palm leaves to produce black charcoal. This method differs from other communities, which typically use dried coconut husks to obtain the black color.

Source: Wikipedia