Thaifoodmaster’s Professional Thai Cooking Courses in Chiang Mai

Our workshop participants gain strong foundations enabling them to create authentic Thai classic recipes; or use their own culinary creativity to modify, adjust and elevate, both ancient and modern, Thai dishes within a context that makes sense stylistically and taste-wise.

Read More…

Old Fashioned Pounded Unripe Rice Snack (ข้าวเม่าหมี่ ; khaao mao mee)

Click to listen to the Thai name pronunciation Listen to the Thai name pronunciation
By: Hanuman, Thaan Khun and Chef Thapakorn Lertviriyavit (Gorn)

This page is also available in: Thai

ข้าวเม่าหมี่ khaao mao mee

ข้าวเม่าหมี่ (khaao mao mee )

The end of the Buddhist Lent and the rainy season is a time for festivity: young men who have completed their three-month monkhood period return home and rejoin their families, and the entire community is looking forward to the rice harvesting season.

While the monks elevated their spiritual strength and gained merit for themselves and their families during their retreat, the rice plants flourished undisturbed and are heavy with the weight of newly formed rice grains.

As the harvesting season approaches, farmers collect some of these unripe rice grains, which are still green with a milky, undeveloped starch.

In a collective effort, everyone in the community gets together to prepare khao mao (ข้าวเม่า) – a fragrant pounded unripe rice – from these unripe rice grains. The labor-intensive work serves as a social glue that primes the group and readies them for the rice harvest.

khao-mao-pounding

the khaao mao pounding (ตำข้าวเม่า ; dtam khaao mao)
1905

Pounding the khao mao (dtam khaao mao, ตำข้าวเม่า) is customary in every rice-producing community throughout the country; it is particularly established in the central region and northeastern plateau, among the Thai-Laotian Tai Phuen (ชาวไทพวน) ethnic group inhabiting parts of the  Singburi, Chai Nat, Uthai Thani and Nakhon Sawan provinces.

Making khao mao starts with the separation of the unripe greenish grains from the rice ears by manually threshing, beating and kneading the rice plants. The grains are then sorted by hand  to remove any dirt or foreign objects.

To allow the starch to set, the grains are then slowly dry-roasted over low heat in large-sized round-bottomed cooking bowls until they give off a nutty scent (raang khaao mao, รางข้าวเม่า).

While the elders are slowly roasting the grains and carefully mixing them to prevent any from burning, the children are goofing around; the kids throw whole coconuts into the fire – which explode in a big boom – and giggle uncontrollably, while the men try to catch the coconuts and the women sing and dance.

Back in the preparation process, the warm rice grains are pounded in a large pestle and mortar, separating the husk and flattening the grains. Before the khao mao is ready, the husks are blown away.

Khao mao is made both from regular rice or sticky rice. It comes in various colors, from a charming green to a shade of white, depending on the age of the rice.

ข้าวเม่า (khaao mao) Pounded Unripe Rice

Pounded Unripe Rice
ข้าวเม่า (khaao mao)

Also known as khao mao song kreuang (ข้าวเม่าทรงเครื่อง), or by its royal name khanom khao mao rang (ขนมข้าวเม่าราง), khao mao mee (ข้าวเม่าหมี่) is a delicious snack. It is an unorthodox use of the unripe rice grains usually employed towards making desserts. The following recipe describes an ancient and difficult-to-find version of this dish: These days, there is a tendency to add other ingredients such as peanuts, or to deep fry the unripe rice grains until they are fluffy and crispy.

In the 1950’s, this was still a popular snack. It was kept at home in large glass jars (away from the grabbing hands of the kids), or sold in the streets from banana leaf-cones.

Kids love it, adults crave it.

The snack holds a subtle balance between its buttery saltiness and the touch of sweetness that follows; the deep-fried dried shrimp and crispy tofu add a satisfying crunch along with the pleasant scent of good quality fish sauce.

Thaifoodmaster.com

ข้าวเม่าหมี่ ที่ทำจากข้าวเม่าทอด
(khaao mao mee made from deep fried unripe rice grains)

5.0 from 7 reviews
Old Fashioned Pounded Unripe Rice Snack Recipe
 
Prep time
Cook time
Ready In
 
The following khao mao mee (ข้าวเม่าหมี่) recipe describes an ancient and hard-to-find version. These days, there is a trend towards adding other ingredients such as peanut, or deep-frying the unripe rice grains until they are fluffy and crispy.
By:
Recipe type: Snack
Cuisine: Thai
Serves: 4 1/2 Cups

Ingredients

 
  • 2 cups pounded unripe rice (khaao mao, ข้าวเม่า)
  • 3/4 dried shrimp
  • 1 cup firm yellow tofu
  • 8 tablespoons granulated sugar
  • 2 tablespoons fish sauce
  • 2 tablespoons naturally-flavored vegetable oil for frying
Method
  1. Choose khao mao made from sticky rice; the green flakes indicate that it’s made from young unripe rice grains and will produce a better result.
  2. Slice the firm yellow tofu into pieces that will match the size of the dried shrimp.
  3. Wash the dried shrimp, and sun-dry all the ingredients for 30 minutes.
  4. Roast the khao mao grains on low heat until they are fragrant and crispy.
  5. The khao mao grains will change color as they are roasted.
  6. Deep fry the dried shrimp until it is crispy.
  7. Deep fry the firm yellow tofu until it is golden and crispy.
  8. Remove from the oil.
  9. Place the fried ingredients on a kitchen towel to absorb any excess oil.
  10. Place a wok, on low heat and add about 2 tablespoons of oil.
  11. Add the roasted khao mao, the deep-fried shrimp and the tofu to the wok.
  12. Add sugar.
  13. Add salt.
  14. Mix all the ingredients together continuously, roasting on low heat.
  15. Add fish sauce to the side of the wok. Let it generate an aromatic steam without moistening the khao mao.
  16. Continue to roast and stir until the khao mao is dry.
  17. When the khao mao is ready, let it cool down. Store in an airtight jar.
11 comments… add one
  • thawee Jan 25, 2016, 1:24 am

    ขอบคุณที่นำมาเผยแพร่ สมัยเด็ก ๆ ยายเคยทำให้กิน เดี๋ยวนี้หาทานยากแล้วครับ

  • Sitthikorn Thepchanta Feb 3, 2016, 10:37 am

    ชอบมากๆๆครับ..ไว้จะลองทำ

  • Jeerawat Grether Feb 3, 2016, 10:38 am

    คิดถึงคุณแม่เลยค่ะ ท่านทำให้กินบ่อยๆสมัยที่ลูกยังเล็กๆ เห็นภาพนี้กลิ่นน้ำปลาติดกระพุ้งแก้มเลย

  • รัตนา รอดนิยม Feb 3, 2016, 10:38 am

    ขอบคุณค่ะ ของชอบ

  • รัตนา รอดนิยม Feb 3, 2016, 10:39 am

    ชอบมาก ขอบคุณนะคะที่เอามาฝาก

  • Jeerawat Grether Feb 3, 2016, 10:39 am

    สุดยอดเกินคำบรรยายทั้งงานเขียนและรูปภาพ กราบขอบพระคุณงามๆ 3ครั้งแก่ทีมงาน ฤดูกาลหน้าคงจะได้ทดลองทำบ้าง

  • Thipapan Thammetha Feb 3, 2016, 10:39 am

    ขอบคุณค่ะ

  • Kuntarat Ramseeda Feb 3, 2016, 10:40 am

    ขอบคุณมากๆเลยค่ะ
    ชอบซื้อทานนะค่ะแต่เสน่ห์ของเค้านี่จะมีหอมกลิ่นเฉพาะจริงค่ะ
    เคยอยากลองทำติดขัดตรงหาข้าวเม่ามาทอดนี่ล่ะเคยไปเสาะถามตามงานโอทอป
    จะได้คำตอบที่หลากหลายมากบางทีทีมีขายสีข้าวเขียวจัดเกินจนไม่แน่ใจ
    ขอบคุณอีกครั้งนะค่ะอธิบายเห็นภาพเลยรูปสวยมากๆค่ะ

  • Trish White Feb 3, 2016, 11:11 am

    Love the site – very nice looking!

  • จี จูนลาย Feb 11, 2016, 6:38 pm

    ที่ทำทานอยู่บ่อยค่ะ

  • Khwanjai Net May 15, 2016, 5:50 pm

    ขอบคุณมากค่ะ ขนมที่ไม่ได้กินแบบอร่อยถูกปากมาเป็นสิบๆปี วันนี้ทำแล้ว เหมือนที่ย่าเคยทำเลย

Leave a Comment

Rate this recipe:  

* indicates required

 *