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History of Khao Taen, Traditional Thai Snack

Khao Taen, a traditional food of the people of the North with steamed glutinous rice as the main ingredient, is a unique dish of the North. Familiar with whether it is food for welcoming guests. It is an important dessert in a big merit event or called Bun Luang Lanna (Buddhist Holy Day) or a souvenir that has impressed people who have been famous for a long time and it is widely popular from the past and continues to the present.

In addition, Khao Taen is also considered a product that can generate enormous income for villagers, farmers, communities. From the craftsmanship of continuous product development, for example, it is a variety of colored rice grains. both white glutinous rice red from watermelon juice or green from pandan leaves Besides that, it will be the taste. such as rice porridge with watermelon juice Cereal rice or next to the shredded pork face chili paste, etc.

It is known throughout Thailand. It is a famous product of the north that is both food and souvenir. Currently, it is stepping into the world market, generating income into the country unexpectedly.

When did Khao Taen originate when there were no documents? Evidence clearly indicates that some of them originated from China. Some say that it was born in a temple in northern Thailand where sticky rice was the staple food. There are people assuming that Khao Tan, a food that comes from steamed glutinous rice, is processed. Occurred by accident of collecting steamed sticky rice left over from each day's eating by the villagers. Bring to dry and then fry with oil to keep eating for a long time. but the Lanna people, whose peasants are the majority of society Having cultivated with difficulty, he realized the value of rice more than people in other occupations Farmers will not leave rice. Throwing will steam the rice to fit each day's eating. If there is any leftover rice, it will be reheated the next day. Therefore, the remaining rice is not enough to be processed into glutinous rice. But at the temple, especially on the day of making merits of religious significance, the villagers who believed in bringing food to the monks gave a lot of rice, resulting in leftover rice and fear that the rice would be spoiled, so they dried it and kept it until it happened. Think of the processing to be fried in oil to become rice vermicelli until now, it is possible. But on the other hand, it is said that making Khao Tan is a way of preserving food for the villagers to keep for a long time. and for carrying when traveling long distances or going to war in ancient times and had to go for days or months because food was a key factor in the war. (An army must walk on its stomach) which, if so, is considered as another important consumable item.

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