Savoring the Heritage and Taste of Thai Rice Snacks

The rice farming cycle in Thailand is marked by a simple yet profound saying “Cultivate on Mother’s Day, harvest on Father’s Day”. This adage signifies the traditional practice of planting rice seedlings in August, coinciding with Thailand’s Mother’s Day on 12 August. The aim is to ensure a bountiful harvest by Father’s Day on 5 December, culminating the year with freshly harvested rice – a staple that not only sustains but also defines Thai cuisine. Rice, central to Thai culinary identity, is not just a main dish but also the foundation of a myriad of snacks and delicacies. From the crispy delights of Khao Tang Na Tang and Khao Taen, to the sweet comforts of a Khao Mao, Khao Mak and the wholesome blend of Krayasart, each offers a unique taste of Thailand’s rich culinary heritage. These snacks celebrate the versatility of rice, transforming it into savory and sweet treats that delight locals and visitors alike.

Khao Tang Na Tang

Once an exclusive royal recipe, Khao Tang Na Tang has evolved from ancient origins where rice was carefully scraped from the pan’s bottom after cooking. Traditionally, this rice was dried and grilled to a crisp. Today, the process involves baking cooked rice until dry, followed by frying to achieve the desired crunchiness. Served with a pork and shrimp peanut dip made from flavorful coconut milk featuring shrimp, minced pork, sliced shallots, tamarind vinegar and the blend of spices including coriander roots and pepper. Khao Tang Na Tang delivers a delightful mix of salty, sweet, and sour notes with every crispy bite. Originally a cherished royal delicacy, it has transitioned into a beloved snack enjoyed by locals across Thailand, embodying centuries of culinary traditions and cultural heritage.

Khao Taen

Originating from northern Thailand, Khao Taen rice chips showcases the region’s resourcefulness in food preservation. The tradition of Khao Taen originated from surplus sticky rice left over after merit making ceremonies. To prevent wastage, this sticky rice was transformed into snacks that could be stored for extended periods. Its durability made it a convenient travel snack, ideal for carrying on journeys and adventures. This crispy snack is crafted from steamed sticky rice that is dried in the sun and then fried to perfection, with cane sugar adding a touch of sweetness. Some varieties are even infused with watermelon juice, offering a delightful sweet aroma, making them a beloved souvenir from the north.

Khao Mao

Khao Mao, harvested at the year’s end or in December, holds deep cultural significance in Thailand. Traditionally, Thai people utilize the sticky rice seeds to create delightful desserts. The unripe rice greens are steamed with Pandan juice, then combined with grated coconut, toasted sesame seeds, salt and sugar to make Khanom Khao Mao Khluk – a treat cherished for it sweet, salty and chewy texture, enriched with a faint aroma reminiscent of rice ears. Another variation involves crafting fried rice cakes: the Khao Mao is mixed with syrup and grated coconut, shaped into a dough, wrapped around bananas, and then fried. This process yields a delectable dessert with a crispy exterior and a soft, yielding interior, showcasing the ingenuity and culinary prowess of Thai dessert traditions.

Khao Mak

Rice desserts are said to be full of benefits. It can be said that the wisdom of Thai cuisine features probiotics since ancient times. The process of making Khao Mak fermented sweet rice dessert involves clean glutinous rice, soaked in water overnight and steamed until cooked and is often packaged in banana leaves. Khao Mak incorporates areca flour made from rice flour and microbial leavening agent, mixed with cooked rice and add sugar. Freshly cooked Khao Mak has a sweet, fragrant taste and a slight alcohol flavor to the palate, which is not intoxicating. Eat as dessert after a meal to add freshness.

Krayasart

Krayasart is a cherished Thai dessert prepared for Buddhist religious events. On par to a granola bar, Krayasart is usually made from peanuts, sesame seeds, Khao Mao and Khao Tok (white rice husks roasted to perfection) – said ingredients are roasted together and simmered with sugar until thickened, then poured into trays to set into a solid layer about 1 to 2 centimeters thick. Once cooled, it is cut into individual pieces. Krayasart holds a special place in Thai culture – it is associated with merit making ceremonies for the deceased and are usually made on the last day of the 10th month or on the 15th waning moon of the 10th month. This typically falls around the end of September to early November, when rice and various grains are abundant. This abundance inspired the tradition of making Krayasart as an offering to monks. Today, Krayasart is enjoyed throughout the year, reflecting its popularity beyond ceremonial contexts.

Make a plan to visit Thailand and taste these delicious Thai rice snacks. Fly there with Thai Airways!