Culture
Discovering 'Khanom Khai Pla': A Traditional Sugar Palm Treat from Ratchaburi
A local resident in Ratchaburi is preserving the Thai-Yuan tradition of making 'Khai Pla' snacks using seasonal ripe sugar palm fruit.
In the Ban Pong district of Ratchaburi, local resident Sunantha Janruam has gained attention for her traditional 'Khai Pla' (fish egg) snacks, a culinary practice rooted in the heritage of the Thai-Yuan people. According to a report by Khaosod Online, this snack utilizes the ripe sugar palm fruit, which is harvested between June and September.
The preparation process involves extracting the yellow pulp from ripe palm fruits and mixing it with glutinous rice flour, salt, and boiled water. The dough is shaped into small, tapered pieces resembling fish eggs—the inspiration for the snack's name—before being boiled in syrup. Once cooked, the pieces are coated with steamed, grated coconut. The final product is known for its chewy texture and the distinct, sweet aroma of the palm fruit.
For travelers and residents, this snack offers a rare taste of seasonal, community-based food culture. Sold for as little as 20 baht per box, it represents a sustainable use of local palm resources. While the snack is currently available through Sunantha’s home-based business, those interested in purchasing or visiting should contact her directly via her Facebook page or phone number (06-3998-1624) to confirm availability, as production is tied to the seasonal harvest of the sugar palm.