Money-making career: Adapting traditional steamed dumplings into Japanese Dango style, sales skyrocket

Samut Songkhram, A money-making career that appeals to the new generation, inventing a Japanese-style red dumpling that is currently popular. Just add an idea and it sells like hotcakes, with sales soaring. Mr. Sitthiphong, 35 years old, and his wife, the owners of Baan Khanom Tom Khun Yai, located on the bypass road, exiting Rama II Road, Tambon Bang Kaew, Amphoe Mueang, Samut Songkhram Province, transformed from a computer repairman to making Khanom Tom by inventing something different, developing from Grandma's Khanom Tom recipe to be more in line with the times by using young coconut meat instead of mature coconut meat because it is more fragrant and softer. The dough is also special, using glutinous rice flour smoked with candles to create a fragrant smell. The glutinous rice flour is soft and chewy. The filling is carefully made by using hand-scraped coconut meat to make the texture soft and not tough. It is stir-fried with real Mae Klong coconut sugar to create a perfectly balanced sweetness and the filling is not hard. In addition, the shop has also developed a Japanese-style Khanom Tom Daeng Dango, which has been well-received by customers. For the price of a small box of 5 pieces of Khanom Tom, 50 baht, a large box of 8 layers, 80 baht, Japanese style red dango dumplings, 3 sticks, 9 pieces, 50 baht. In addition, the shop sells fresh coconut milk pandan custard dumplings, innovative stuffed dumplings, young coconut banana dumplings, fresh young coconut spring rolls, all for 35 baht. Tourists who come here say that when they come to Mae Klong, they must stop by to buy some as souvenirs because they look delicious and appetizing. Source: Thai News Agency