Khanom phing

Khanom phing
Alternative names ขนมผิง
Course Dessert
Place of origin Thailand
Created by Maria Guyomar de Pinha
Invented 17th century
Main ingredients Tapioca flour, coconut milk, and egg yolk
Similar dishes Cookie
Cookbook: Khanom phing  Media: Khanom phing

Khanom phing (Thai: ขนมผิง, pronounced [kʰā.nǒm pʰǐŋ]) is a round Thai cookie consisting of tapioca flour, coconut milk, and egg yolk.[1][2]


Khanom phing is believed to have been introduced to Thailand by the Portuguese in the 17th century.[1]

In 16th century coinciding with Somdet Phra Narai Maharat (1656 to 1688), Maria Guyomar de Pinha (or Thao Thong Kip Ma) was born and lived in Ayutthaya.[3] She was a woman of mixed Japanese-Portuguese-Bengali descent. When she worked at the palace, she created many types of dessert by adapting from Portuguese recipes. Then, she taught female cooks how to make desserts such as foi thong, thong yip, and khanom phing.


The original Khamon phing had a sweet taste, fragrant, brown color, and immediately melted in the mouth. It was different from today, as now the cookie has more color such as pink, green, and yellow. In addition, the dessert is harder than the original. It look like this because it needs to be protected from breaking when packed for sale. The original Khanom phing was packed in a small jar and adorned with ribbons to give as a gift on New Year's Day.

See also


  1. 1 2 Timothy G. Roufs; Kathleen Smyth Roufs (29 July 2014). Sweet Treats around the World: An Encyclopedia of Food and Culture. ABC-CLIO. pp. 332–. ISBN 978-1-61069-221-2.
  2. Thailand: Khanom Phing,2008
  3. ขนมผิง,2009
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