"Khao Kaep," a traditional snack from Northern Thailand, is very popular during Songkran. Production is speeding up as orders keep surging, preserving local wisdom.
On 29 March 2026 GMT+7, reporters described a lively atmosphere of traditional snack making in Phop Phra District, Tak Province. Especially at the home of Aunt Mei, who carries on the traditional method of making "khao kaep," she is continuously working to meet the large volume of orders for the approaching Songkran festival, with demand overwhelming production capacity.
Mrs. Mei Inchumsai, known as Aunt Mei, a resident of Village 1, Phop Phra Subdistrict, Phop Phra District, Tak Province, revealed that both traders and regular customers from various areas are placing continuous orders because "khao kaep" is a popular snack in the hot season and a well-known festival souvenir. One bag contains 45 pieces and sells for 60 baht. Production runs from morning until evening to meet market demand.
Originally, Aunt Mei lived in Ban Phop Phra Nuea before starting to sell snacks at her sister’s place, "Madam’s Kitchen," in Ban Mai Saerung, Phop Phra Subdistrict, Phop Phra District, Tak Province. Various snacks are made there, such as banana chips in many flavors, dok jok (water lily flower) crackers, and the current best-seller: black sesame khao kaep.
Black sesame khao kaep is typically eaten during the hot season. It is a Northern Thai traditional snack born from food preservation wisdom aimed at keeping food longer, featuring a salty and nutty flavor. Its ingredients include sticky rice, black sesame, and salt. The cooking method involves grilling (roasting) the snack.
: "Black Sesame Khao Kaep" The traditional method uses main ingredients of sticky rice flour, clean water, black sesame, and ground salt. The process begins by boiling water in a steamer and stretching a thin white cloth tightly over it. The batter is spread thinly on the cloth and steamed for about 1–2 minutes until translucent. A wooden spatula is used to lift the sheet off, which is then placed on a layer of khaki grass and sun-dried until completely dry. Before eating, it is grilled or fried to become crispy and fragrant.
Producing khao kaep during the Songkran festival season generates income, so production is intensified at this time. This not only meets the demand during Songkran but also provides family income and clearly reflects the strength of the local grassroots economy.
