Khanom phing

Khanom phing (, ) is a round Thai cookie consisting of tapioca flour, coconut milk, and egg yolk.
History.
"Khanom phing" is believed to have been introduced to Thailand by the Portuguese in the 17th century.
In the16th century, coinciding with the reign of King Narai, Maria Guyomar de Pinha (or Thao Thong Kip Ma), a chef of mixed Japanese-Portuguese-Bengali descent, was born and lived in Ayutthaya. Working at the palace, she created many types of dessert by adapting from Portuguese recipes. Then, she taught female cooks how to make desserts such as "foi thong", "thong yip", and "khanom phing".
Evolution.
The original "Khamon phing" had a sweet taste, fragrant, brown color, and immediately melted in the mouth. It was different from today, as now the cookie has more colors such as pink, green, and yellow. In addition, the dessert is made harder than the original, due to needing protection from breaking when packed for sale. The original "Khanom phing" was packed in a small jar and adorned with ribbons to be given as a gift on New Year's Day.