ข้าวเหนียวเต้งหม้อ

Origin

Khao Niao Taeng Mo is a traditional food from northern Thailand, particularly in Chiang Mai and Lamphun provinces. It is made from carefully selected black sticky rice, steamed in clay pots until soft and tender—a traditional cooking method passed down through generations. This dish holds cultural significance, reflecting the use of natural ingredients and local materials in cooking.

Characteristics and Flavor

Khao Niao Taeng Mo has a deep black color, soft and chewy texture, with a fragrant aroma of black sticky rice and a subtle natural sweetness. Occasionally, it may carry a hint of pandan or coconut if additional ingredients are included. The flavor is not overly sweet, making it ideal for those who prefer natural tastes.

Ingredients

• Black sticky rice
• Clean water
• Pandan leaves (optional)
• Coconut milk (optional)

How to Serve

Serve with warm water mixed with brown sugar, or enjoy plain according to preference. It is commonly eaten for breakfast or as an afternoon snack.

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