A blog about food in Thailand
and elsewhere.



Khun Manee

Posted date:  August 13, 2008
4 Comments


Khao taen, rice cakes drizzled with palm sugar, Khun Manee, Lampang, Thailand

Khun Manee is a respected maker of khao taen (pictured above), rice cakes that are deep-fried and drizzled with palm sugar, in Lampang, a city in northern Thailand that is known for the sweet.

To make khao taen, sticky rice (both the white and ‘black’ varieties) is steamed then mixed with watermelon juice. This gives the rice a slightly pink colour and sweet flavour. The still soft rice is then pressed into rings:

Pressing sticky rice into molds to be made into khao taen, rice cakes topped with palm sugar, Khun Manee, Lampang, Thailand

and the cakes are then left in the sun to dry, which I was told usually takes a couple days, depending on the weather:

Drying sticky rice to be made into khao taen, rice cakes topped with palm sugar, Khun Manee, Lampang, Thailand

When sufficiently dry, the cakes are deep-fried. Khun Manee does this herself:

Deep-frying sticky rice cakes to be made into khao taen, rice cakes topped with palm sugar, Khun Manee, Lampang, Thailand

The cakes puff up amazingly fast, and a batch is done in less than 15 seconds.

The rice cakes are allowed to cool, then they are drizzled with a mixture of warm palm sugar, sesame seeds and a tiny bit of salt:

Drizzling khao taen, deep-fried sticky rice cakes, with palm sugar, Khun Manee, Lampang, Thailand

Khao taen were probably the first Thai sweets I ever tried (I was a student in Chiang Mai where they’re also popular), and are still among my favourite, although I usually prefer the kind topped with sugarcane sugar. Nonetheless, I still downed a (rather large) bag of Khun Manee’s in 1 1/2 sittings.

Khun Manee (Google Maps link)
35 Th Ratsada, Lampang
(054) 312 272


4 Comments for Khun Manee


they look exactly like one of the party foods that used to grace all my pre-pubescent birthday parties and those of friends in the 1980s, made out of chocolate rice crispies and bound together by more chocolate into little chocolate crackers….cute

Hello Austin, I’m a fan of your blog, and also a fan of khao taen. I usually eat them as snack, but sometimes I break them into small bits and eat with milk like cocoa crispies. it’s quite nice, especially when you have a big bag of them.

Ah, I like these too.
When I am on the Chiang Mai-Bangkok train, I like to buy them from the vendor women through the window when the train makes a stop at Lampang.
I guess it’s a dangerous combination of oil-sugar loaded carbohydrate but it tastes lighter than how it is made…

[…] And since you’re in Lampang already, you may as well consider dessert at Khun Manee. […]



Wanna say something?









 

*