Palm Sugar Sweet: Egg Fish Candy Recipe
A Ratchaburi village woman makes traditional "egg fish candy" from ripe palm fruit mixed with sticky rice flour and coconut, selling the chewy treats for 20 baht per box during the June-September harvest season.
Kraiw Pet Chokbundalsuk, a Saksiod News journalist, showcases a confection called "egg fish candy" made by Sunanta Janruam, a resident of Bo Chak Village in Nong Pla Moh Subdistrict, Ban Pong District, Ratchaburi Province. She produces the treat as a supplementary income during holidays.
Sunanta explains that Thai-Ywan people historically lived in harmony with palm trees, utilizing every part—leaves, fruit, and trunk.
During the palm fruit season from June to September each year, ripe palms fall naturally and emit a sweet aroma with beautiful golden flesh inside. Locals traditionally prepare "egg fish candy" by mashing ripe palm fruit into fine golden pulp, then mixing it with sticky rice flour, salt, and boiled water. The dough is kneaded until smooth.
The mixture is then shaped into long tapered cylinders with pointed ends and folded in half to resemble fish eggs—the origin of the candy's name.
The candies are boiled in syrup until they float to the surface, then coated with toasted grated coconut and packaged in palm leaf containers or other prepared packaging for sale at 20 baht per box.
The candy's appeal lies in its soft, chewy texture and sweet, rich flavor combining palm sugar and coconut with the distinctive aroma of ripe palm fruit, making it popular with consumers.
Interested buyers can contact Auau Sununta on Facebook or call 06-3998-1624.
