Thai sweets have existed in local cuisine since ancient times, and the art of cooking them has been passed on from generation to generation. So they are considered part of the country's cultural heritage. Thai sweets consist mainly of such ingredients as flour, sugar, and coconut milk, with the addition of flavors, scents, and colors to make them even more appealing.
The shapes and sizes of Thai sweets are diverse, depending on the type. Cooking utensils for making them are also important, as they set the typical form of each sweet. These utensils are known among Thais as phim khanom, literally meaning 'molds for sweets'.
These molds can be made of wood, brass, or plastic. The use of molds will make sweets more attractive-looking. For instance, there are two types of pans for khanom khrok (Thai coconut pudding made of rice flour). One is made of baked clay, and the other is made of aluminum, both with holes covered with tiny individual lids.
Traditionally, khanom khrok is regarded as a breakfast treat for people of all ages, starting from babies aged six months and over. Originally, it came without any toppings, but today, such toppings as sangkhaya (Thai custard), shrimp with coconut, pumpkin, and others are popular additions. Khanom khrok is now sold from the morning till late at night, and it has become a daily dish for Thai people.
