This is a general guide. Always check ingredients and preparation with the restaurant.
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Origin
Kanom Kai Hia is an ancient dessert from northern Thailand, particularly in Chiang Mai and Lamphun provinces. It has been made for hundreds of years, originating from the ethnic groups of the Mon and native Thai communities. Traditionally served as a snack during religious ceremonies or major festivals.
Appearance and Taste
The dessert consists of small, round, slightly yellowish-white balls resembling chicken eggs, with a smooth and soft texture. It has a light sweet and creamy flavor from white sugar and coconut milk, enhanced by the fragrance of pandan or kaffir lime leaves. Occasionally, it carries a subtle bitterness from ingredients like turmeric or herbs.
Ingredients
Glutinous rice flour, white sugar, coconut milk, pandan leaves, water, vegetable oil for coating.
How to Eat
Best enjoyed with hot green or black tea. Consume immediately after preparation while still warm. Can be eaten directly with hands, or use toothpicks for cleaner eating.