Welcome to
Pun Khanomwhan
Ban Pan Market
HISTORY OF THAI DESSERTS
In ancient times, Thai people tended to make local desserts, such as Khanom Krok and Khanom Tuay, for eating in everyday life and some particular desserts for special occasions, such as a merit-making ceremony, a wedding ceremony, or a reception of important guests. This is because making some particular desserts needs manpower and time due to the meticulous process to make them. Most Thai desserts have a beautiful appearance that almost always attracts the attention of those who see them. Thai desserts made in the palace look even more beautiful in appearance since they have been arranged elegantly.
Thai desserts are widely made in every region of the country. Some of them have auspicious names and specific characteristics. Thai people usually offer those desserts to monks in auspicious events with the beliefs that they will bring good fortune to their lives. For example, Foi Thong is often used in a wedding ceremony to bless the bride and groom to have a long-lasting marriage like the strands of Foi Thong. The layers of Khanom Chan symbolizes success and advancement; and the name of Khanom Thong Ek conveys a blessing of fruitful career. In the reign of King Rama 5,ᵗʰ
a cookbook, which included the recipes of Thai desserts, was published. Therefore, the culture of Thai dessert making was recorded in writing for the first time. The first Thai cookbook was Mae Krua Hua Pa, written by Thanpuying Phasakornwong. The book consists of a list of desserts for the monks, such as Thong Yib, Foi Thong, Khanom
Mor Kaeng, Khanom Tuay Fu, Kanom Leum Kleun, and Kaew Sticky Rice, etc.
Thai people usually use natural materials, including banana leaves, pandan leaves, or nipa leaves, to wrap desserts. Nowadays, even though the natural materials are still being used to wrap the desserts, the synthetic materials are also used to make the containers for them. The vendors, in olden times, would make a dish from banana leaves for containing Khanom Krok for customers. But at present, they use foam or plastic box instead. No matter how those things have changed, Thai desserts still have significantly unique identities. which can be seen from the delicacy of the selection of raw materials, the meticulous way to make them, the delicious taste, the sweet smell, the beautiful color, the attractive appearance as well as the elaborate way of eating each of them.
HISTORY OF THAO THONG KIP MA
Thao Thong Kip Ma, whose name was Maria Guyomar de Pinha, and also known as Marie Guimar, was the wife of
Chao Phraya Vichyen (Constantine Falcon), a Greek nobleman who served during the reign of King Narai the Great.
Thao Thong Kip Ma was well-known for serving as the head chef of the kitchen in the palace. It is said that she created several Thai desserts that are influenced from Portuguese cuisines, such as Thong Yib, Thong Yod, Foi Thong,
Thong Muan, and Mor Kaeng. Later, she received the title "Queen of Thai desserts." Nevertheless, there is still an objection that these desserts were already introduced by the Portuguese people who lived in Ayutthaya for more than 150 years before Marie Guimar was born.
HISTORY OF PUN KHANOMWHAN
BAN PAN MARKET
In 1950, Pun Homchuen married Banchong Song Ni-Sai and moved to his parents-in-law's house
at Ban Pan market in Sena district. Then they started making desserts for sale, which was the former occupation of Pun's mother-in-law. The couple made the desserts together and sold them along the canal by boat. For a while, most local people have known their products and always refer to them as
“Pun Khanomwhan.” To this day, Pun Khanomwhan has been selling desserts for about 60 years.
DESSERT MENU
There is a total of 12 types of dessert that have been included on our menu from the past to the present. Below are the recipes of each type of dessert:
PUEK GUAN OR SWEET MASHED TARO
Peel the taros and cut them into pieces. Then steam them until cooked. After that, mash the cooked taros and add sugar and coconut milk into it. Continue to stir the mixture until dry and not stick to the pan. Next, take it out and spread it evenly over the tray. Finally, cut it into pieces according to desired size.
TUA GUAN OR SWEET MASHED MUNG BEAN
Soak the mung beans in the water for about an hour until soft. Next, bring them out of water and boil or steam until cooked. Then mash the mung beans until smooth and pour it into the pan. Add sugar and grated coconut and stir until dry. After all ingredients are mixed, take it out and spread it into the tray. Finally, cut it into pieces as needed.
KOW NHIEW DAENG OR RED STICKY RICE WITH PALM SUGAR
Wash the sticky rice thoroughly and leave it to soak in the water for about an hour. Then steam it until cooked.
After that, pour it into the tray and wait until it cools down. Bring coconut milk and palm sugar to a simmer over medium heat until thickened. Next, put the cool sticky rice in the pan and continue stirring with strong heat for a moment. After the ingredients are mixed, turn the heat down. Continue to stir it until sticky. Scoop it up onto a tray; then spread it all over and let the dessert cool down. Finally, cut it into pieces of the desired size.
MUN SUMPARANG NUENG OR STEAMED CASSAVA CAKE
Peel the cassavas and grate them finely. Then mix sugar and grated coconut. (For this process, leave some grated coconut for topping by adding a little salt into it.) Next, add green food coloring to grated cassava and mix them well. Pour the stuff into a tray and top it with grated coconut. After that, steam it for about 1 hour. Take it out and let it cool down before cutting it into pieces as needed.
SANG KHAYA FAK THONG OR PUMPKIN CUSTARD
Beat the egg whites and mix it with coconut milk and palm sugar. Then strain the mixture with a sieve or cheesecloth. After that, pour it into a tray to steam. Next, chop the pumpkin into small pieces and put all of them onto the ingredients in the pan. Finally, steam it until cooked and cut it into pieces.
MOR KAENG TOOR OR EGG CUSTARD WITH MUNG BEAN FLOUR
Mor Kaeng Toor has the same ingredients as Sang Khaya Fak Thong or pumpkin custard, but there will be a change from pumpkin to grind steamed beans instead. Mix all the ingredients in the same way as making Sang Khaya Fak Thong. Stir it on the stove or steam it until cooked. If you choose the steaming method, you must keep stirring to mix all the ingredients together. When dry, spread it evenly over the tray and bake it in the oven until it turns golden brown and cooked properly. For this process, it must be checked regularly while being baked; otherwise, the dessert face will be burnt and turns black, not appetizing.
KHAO NHIEW TAD OR THAI SWEET STICKY RICE CAKE
Wash the sticky rice and soak it for about 1 hour. Prepare the stove for steaming by turning on the heat to boil the water. Then pour the sticky rice into a sieve. Shake the water out until dry and mix with coconut milk, salt, sugar, and rice flour dissolved in a little water followed by jasmine flavor. After that, put the shaken sticky rice in a tray on top of the steamer. Lower the heat so that the steamer doesn't get too hot. Top with coconut milk and other ingredients. Finally, cover the steamer and steam it with high heat until cooked.
TAGO SAKOO OR SWEET TAPIOCA PUDDING
How to make tapioca pudding
Pour water into the pan and bring it until boils. Then add tapioca balls and keep stirring so that they do not coagulate. Scramble them until cooked and turn clear. Add sugar into them and scramble along with lower heat
until condensed.
How to make coconut cream for topping
Mix coconut milk with rice flour dissolved in water. Add salt and a little food flavor together. Next, set the stove to stir coconut milk and rice flour. After that, stir all ingredients until cooked. Finally, pour it onto a tray prepared with tapioca balls and wait until the dessert cools down so that you can cut it into the desired size.
KANHOM CHAN OR STEAMED LAYER CAKE
Mix coconut milk and sugar together. Place the mixture in a pan and set to dissolve. Be careful, not overheat it. Then mix rice flour with clean water and put it into the mixture that has been set on stove. Stir all ingredients until mixed together and sugar has dissolved. Remove it from the stove and strain it with a cheesecloth, flavored with a little food flavor and then divide the mixture into 2 parts:
First part: Add the artificial red food coloring or green from pandan leaves or other colors as you like.
Second part: Keep this part for making the white layers of the dessert.
Pour the mixture into the steaming tray by dividing the alternating colors layer by layer. Each layer must be cooked before the next layer can be poured. For this process, the number of layers to be made depends on the needs of
each seller. After putting all the layers, continue to steam the cake until cooked. Remove it from the stove and leave it to cool down so that it can be cut into desired pieces.
THONG YIB OR PINCHED GOLD EGG YOLKS
Crack the duck eggs into a container and be careful, not to break the egg yolks. Then separate the egg yolks from
egg whites and place them on a cheesecloth. Squeeze the egg yolks through cheesecloth until they are smooth.
Add rice flour and mix them together by a mixer until all ingredients smooth and fluffy. Pour water into a brass pan and add sugar to simmer until thick and syrupy. Use a spoon to scoop the egg yolks and drop into the syrup by dropping the egg yolks into thin round shape. After that, flip them over to cook on both sides. Finally, place it on a tray covered with normal temperature water to let them cool down and make its shape like a flower with 6 petals and place them in a small cup.
THONG YOD OR GOLD EGG YOLKS DROPS
Crack the duck eggs into a container and separate the egg yolks from egg whites. Then prepare the syrup for soaking Thong Yod by putting sugar and water into a brass pan to a simmer until thick and syrupy. Divide the syrup to be used for soaking Thong Yod after getting out of the stove. Next, bring the syrup in a brass pan to a boil at higher heat until a pan full of bubbles in order to support dessert to stay in shape. After that, use a mixer to mix the egg yolks. Mix them until the texture is smooth and fluffy. Put the egg yolks in a bowl and scoop the rice flour mix together until smooth, but be careful, not to stir or mix it too long as it will make the texture sticky and the dessert comes out hard and unappetizing. Use your hand to scoop the egg yolks mixture onto the tip of your finger and use your thumb to push the mixture into the syrup with a waterdrop shape. For this process, it must be done quickly so that the dessert will look beautiful. While waiting for the dessert to be cooked, add a small amount of water around the pan to avoid thicken syrup. If the syrup is too thick, it will slow down the cooking process. The syrup can't seep into the dessert because Thong Yod contains flour more than the Thong Yib, so it cooks more slowly. When the dessert is cooked, use a colander to scoop up and soak in the divided syrup. When the dessert cools down, scoop it up and put it in a desired container.
FOI THONG OR GOLDEN EGG YOLKS THREADS
Prepare duck eggs. Separate egg yolks and egg whites and strain egg yolks on cheesecloth. In a brass pan, mix together the water and sugar with high heat and simmer until it boils. Then lower the heat until the syrup is bubbling in the middle of a pan. After that, scoop the egg yolks into the Foi Thong funnel which has two holes at the bottom. Drizzle egg yolks into bubbling syrup, and make in circle until out of egg yolks in Foi Thong funnel. Finally, let it cook for a minute and use long stick to fold and rest on tray to cool down.
Contact information
Phone number: 035-201-806, 083-259-6649