Samut Songkhram: Thai Dessert Museum Spills Sacharine Secrets
Kinnareemas
Available from street stalls from dawn till dusk, Thai desserts are a hugely popular attraction among locals and an important facet when it comes to traditional Thai cuisine.
The strong aftertaste generated by the rich flavors and spiciness found in many savory Thai dishes is probably one main reason why Thais are drawn to the nation's various desserts. There's a huge range of different kinds available, too, which is one of the main reasons why cultural connoisseurs decided to establish a museum devoted to them.
Located adjacent to Amphawa Floating Market in the province of Samut Songkhram, 70 kilometers southwest of Bangkok, the Thai Dessert Museum features numerous kinds of traditional desserts, along with a history of their development, which dates back as far as the Sukhothai period (1238-1583).
Cultural history
According to informative displays at the museum, the first dessert to be mentioned in historical records from the Sukhothai era was Khanom Tom, a circular ball of dough, sprinkled with shredded coconut. The balls are stuffed with shredded coconut in melted palm sugar and then they are boiled. These mouthwatering treats are popular among both adults and children.
The main ingredients used in Thai desserts tend to be those found in abundance across the country, such a coconut, various fruits, palm sugar, and rice. An signboard displaying historical information points out that sweetened coconut milk, lemon basil seeds, dough balls made from flour, soft roasted white rice, as well as steamed glutinous rice have been used as ingredients in Thai desserts since the Ayutthaya period (1351-1767). However, during those days, desserts were normally only served to mark auspicious occasions.
Later, sweetened coconut milk joined a broader base of dessert ingredients, which included banana, black eyed peas, pumpkin, along with a variety of different forms of rice flour. The various desserts tended to be cooked in clay pots and then became more widely available.
Added convenience
A tricycle-drawn display cabinet is likely to generate some sentimental thoughts among adult visitors to the museum. They'll remember when they were young how a local vendor would use this kind of device to bring his desserts to the neighborhood, usually around the same time on a daily basis. Folks living alongside a river would typically enjoy a similar service, although the vendor in this case would use a boat in order to transport her wares.
During those days, vendors would typically present their goods in square trays. Among the most popular were glutinous rice cake, egg custard with taro, sweetened glutinous rice topped with coconut cream, as well as pandan jelly topped with coconut jelly. In those days, a dessert would usually come wrapped inside a banana leaf.
Three other desserts known as thongyib ('pinched gold'), thongyod ('gold drop'), and foythong ('gold fiber'), would also have been available from vendors during those days. These were actually derived from some well known Portuguese desserts and developed by a national of that country called Marie Geemar during her stay in the kingdom.
These recipes largely rely on the use of egg yolks and sugar, which produce a bright yellowy color that appeared visually similar to gold (thong in Thai), which explains the origin of their names.
Another item on display that is a widely used piece of equipment among dessert vendors takes the form of a pair of baskets, which are carried across the shoulder on a pole. Usually, a vendor using this piece of equipment is limited to selling no more than four or five different desserts.
Refreshingly chilled
At the beginning of the 20th century, technological development meant that edible ice became a widely available commodity. This provided the opportunity for creative cooks to come up with various chilled dessert options, which tended to include syrup or sweetened coconut milk.
The sweets displayed as exhibits at the museum have been skillfully produced so that they are almost identical to the real thing. And if it starts making you hungry for a taste, don't fret – once you've completed your tour, you can go try out the real thing at the floating market located right next to the museum.
The Thai Dessert Museum opens on Fridays from 1-7 pm and on Saturdays and Sundays from 10 am-7 pm (closed Monday through Thursday).
For further information, call the museum on Tel: +66 (0)34 751 351.
Transport connections:
Thai Dessert Museum is located next to Amphawa Floating Market in Samut Songkhram province.
Car: Take Highway 35 from Bangkok. After arriving in the center of Samut Songkhram’s Muang district, drive another 6 km to Amphawa district. After driving a little further, take the next right, which will lead you to the site of Amphawa Floating Market.
Bus: Regular buses run to Samut Songkram from Bangkok ’s Southern Bus Terminal (Sai Tai Mai) in Thonburi. On arrival in Samut Songkram, you can take a local bus from the bus stop located in front of Thai Military Bank (TMB) to the market.
Train: Trains depart from Wongwienyai Station near Robinson’s Lad Ya department store in Thonburi. Once you disembark at the railway station in Samut Sakhon province, take a local bus from the bus stop located in front of Thai Military Bank (TMB) to the market.
Credit: TAN Network (www.tannetwork.tv)
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