ข้าวจี่

Origin

Khao Jee is a traditional dish from northern Thailand, particularly popular in Chiang Mai and Lamphun provinces. It originated from rural lifestyles where leftover sticky rice was wrapped around fillings and grilled over fire until fragrant. This snack or souvenir has become widely favored at festivals and local markets.

Appearance and Flavor

Khao Jee appears as small round balls wrapped in banana leaves or coconut leaves. The outer layer becomes crisp and aromatic from grilling, while the inside remains soft and chewy. The flavor is well-balanced with subtle saltiness, spiciness, and a hint of sweetness from the filling made of minced pork, boiled eggs, or shiitake mushrooms. Some vendors add spices to enhance the aroma.

Ingredients

Sticky rice, banana leaves, minced pork, boiled eggs, chopped garlic, black pepper, fish sauce, sugar, seasoning sauce, a small amount of spices

How to Eat

Best enjoyed warm, dipped in special dipping sauces such as nam jim jaw or seafood sauce. Can be eaten by hand for convenience, or with toothpicks if cleanliness is preferred.

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