Khao tom

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For the similarly named rice congee and rice soup in Thai cuisine, see Congee.
Khao tom
Lao cuisine khaotom.jpg
Khao tom can be either savory or sweet. This one from Laos, with a pork fat and mung bean filling, is savory.
Alternative names Kao tom
Course Dessert
Place of origin Laos and Thai
Main ingredients sticky rice, banana leaves
Cookbook: Khao tom  Media: Khao tom
Thai khao tom is sometimes colored blue with Clitoria ternatea flowers

Khao tom (Lao: ເຂົ້າຕົ້ມ; Thai: ข้าวต้ม, pronounced [kʰâw tôm]; also spelled kao tom) is a Laotian and Thai dessert of seasoned steamed sticky rice wrapped in banana leaves.[1]


This dessert can be either savory (filled with pork fat and mung bean) or sweet (filled with coconut milk and banana). In Thailand, khao tom is sometimes colored blue with Clitoria ternatea flowers.

The khao tom variety with black beans is known as khao tom mat (ข้าวต้มมัด).[2]


The Sai Krachat tradition (ประเพณีใส่กระจาด), also known as Suea Krachat or Soe Krachat in Phuan language is a merit-making Buddhist tradition of the Thai Phuan people of in Ban Mi District, Lopburi Province. It takes place on the eve of the Great Birth Sermon celebration. One day prior to the Sai Krachat Day, people wrap khao tom and grind rice for khao pun rice noodles. The next day is the Sai Krachat Day when people bring things such as bananas, sugar cane, oranges, candles, and joss sticks or other items to put into the bamboo baskets at the houses of the people they know, while the hosts bring the prepared food to welcome their guests. When the visitors wish to go home, the host gives khao tom mat as a souvenir in return called Khuen Krachat.[3]

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