On 11 April 2025, the Global Relations Division and the School of Liberal Arts co-organised a workshop on traditional Thai desserts for international students at Food Makerspace, M-Square building.
International students learned how to make three traditional Thai desserts, including Khanom Tian (pyramid-like stuffed dough), Khanom Tua Pap (Soft Mung Bean Dumpling), and Khanom Krok (Thai Coconut Pancakes).
The highlight was traditional Northern Thai dessert, "Khanom Jok," known in Central Thailand as "Khanom Tian," which holds cultural significance during various merit-making festivals—particularly during Songkran (Thai New Year), the Buddhist Lent, and ordination ceremonies. The name "Jok" originates from the Northern dialect and refers to the dessert’s characteristic cone shape with a pointed tip.
The dessert is made from a mixture of glutinous rice flour, rice flour, coconut milk, palm sugar, salt, and vegetable oil. Traditionally, the filling is sweet and made primarily from grated coconut, though nowadays, a variety of fillings are used to cater to different tastes.
International students were introduced to making khanom jok during this period specifically because it coincides with the Songkran Festival, allowing them to gain a deeper understanding of Thai culture through hands-on participation. By engaging in the process, they learn about the symbolic meanings and beliefs associated with traditional Thai desserts and how they are connected to cultural rituals. This also offers a memorable experience where students can practice skills like wrapping, shaping, and collaborating through group activities.
Moreover, this activity helps international students understand that food and desserts play an essential role in Thai festivals, reflecting beliefs, blessings, and remembrance of ancestors—which are at the heart of Songkran’s meaning.
