DISH RESEARCH · Snack
Khao Taen
Also known as: ข้าวแต๋น
Praew’s selected khao taen steams glutinous rice, flavours it with watermelon juice, shapes and fries dried cakes, then adds its own palm-and-brown-sugar caramel and sesame finish.
About Khao Taen
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Praew’s selected khao taen turns sticky rice into crisp, airy cakes with a sweet caramel drizzle. She presents the watermelon-flavoured preparation as a northern Thai street-food snack.
Washed and soaked glutinous rice is steamed. Fresh watermelon is blended and strained for its juice, which is mixed with the hot rice, brown sugar and salt.
The cooled rice mixture is pressed into round moulds and dried before frying. Frying puffs the cakes into golden crackers, which are drained and allowed to cool.
A separate caramel sauce combines palm sugar, brown sugar, salt and water over low heat. It is drizzled over the fried cakes rather than mixed into the rice before shaping.
Praew finishes the sauced cakes with toasted white sesame seeds. Their airy crunch contrasts with the sweet coating made from the two sugars.
Ingredients in Khao Taen
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Watermelonother
- Vegetable Oilcooking medium
- Sugarsweetener
- Glutinous ricebase
- Saltseasoning
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Cuisines & regions
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Countries & places
- Thailand
- Cooking traditions
- Northern Thai-style