Ban Sang: Kalamae, an ancient recipe that originates from Mae Thong Tham, remains a beloved product of Ban Sang District, Prachin Buri Province. Passed down through two generations, this traditional Thai dessert is meticulously prepared by hand, with each batch requiring up to 8 hours of careful stirring.

According to Thai News Agency, the preparation of Kalamae begins with soaking sticky rice overnight. The following morning, the rice is boiled on a wood stove until it softens to a porridge-like consistency, a process that takes about two hours. Fresh coconut milk is then added and stirred until well blended, taking an additional hour for the coconut milk to separate properly. Next, coconut sugar is incorporated and stirred over medium heat for four more hours, requiring frequent stirring and precise heat control. The mixture gradually transforms from white to a light brown, sticky consistency. To ensure the Kalamae doesn’t adhere to the pan, coconut oil, boiled from fresh coconut milk, is added. Once the m
ixture is well-integrated, it is cooled and air-dried, resulting in the authentic Kalamae that is chewy and soft.

Siripan Chanarong, aged 66, inherited the business from her mother, Thongtham, 40 years ago. Although she cannot pinpoint when her mother began selling Kalamae, she recalls witnessing her mother make it, along with other traditional sweets like Khanom Sarat and red sticky rice, since her childhood. This family tradition continues today, with the dessert being stirred manually every other day to preserve the culinary wisdom passed down through generations.

In Ban Sang, Kalamae is made without machines or pre-made flour, with each stirring session yielding 18 kilograms of the dessert. It is sold at a price of 180 baht per kilogram and retails for 25 baht per box. Despite low profit margins, the focus remains on preserving the craft of ancient Thai desserts. To avoid missing out, customers are encouraged to pre-order the Kalamae, as it often sells out quickly.