Baku Kitchen! An independent reference of traditional food

Khao Mak

Sweet fermented glutinous rice, boozy and syrupy, eaten cold by the spoon

Thailand Fermented & pickled Vegetarian

Your guide, Chef Baku
Drawn, not photographed Updated September 2026
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A full recipe for this dish has not been written yet.

History

Made with a starter cake of yeast and mould; a Thai temple-fair sweet related to Chinese jiuniang.

Frequently asked questions

What is Khao Mak?

Khao Mak is a fermented & pickled from Thailand: sweet fermented glutinous rice, boozy and syrupy, eaten cold by the spoon. Made with a starter cake of yeast and mould; a Thai temple-fair sweet related to Chinese jiuniang.

Made with

ricesugar

Cooked

fermented

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.

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