Sweet Fermented Rice

MKMCA: Make Khao Mak Cool Again

Every time I’m in Bangkok, I make a point of searching for sweet fermented sticky rice, khao mak, an old-fashioned snack that I’m afraid may someday disappear from the marketplace forever or—just as heartbreaking—be replaced by lesser versions of it.

My fear is not unfounded; this has already happened to a few dishes. The most tragic example: steamed tod…

This post is for paying subscribers