STUDY OF THE THONG YOH SNACK STANDARD RECIPES FROM LOCAL WISDOM OF KAREN PEOPLE IN THONG PHA PHUM DISTRICT, KANCHANABURI PROVINCE

Abstract

This research aimed to: 1) Examine the traditional process of making Thong Yoh dessert based on the local wisdom of the Karen community in Thong Pha Phum District, Kanchanaburi Province; and 2) Develop a standardized recipe for Thong Yoh derived from Karen local knowledge in Kanchanaburi Province. A qualitative research methodology was employed. Data were collected from nine Karen local sages residing in three subdistricts and nine villages. Research instruments included semi-structured in-depth interviews and recipe recording forms. Data were analyzed using content analysis and a ranking system to assess the degree of traditional authenticity of each recipe. 1) The findings revealed that Thong Yoh is a traditional dessert that reflects cultural heritage and ethnic identity. The knowledge has been transmitted from generation to generation through informal learning within families and communities. The main ingredients consist of steamed upland glutinous rice, sesame seeds, and salt. A crucial step in the production process is pounding the hot glutinous rice in a large wooden mortar (foot-operated mortar), which creates a smooth, soft, and elastic texture with a distinctive aroma characteristic of the community. and 2) Regarding the development of a standardized recipe, nine traditional recipes were collected and evaluated. Two recipes, PL5 and PL9, received the highest authenticity scores. Recipe PL9 was selected as the prototype standard formula, consisting of 550 grams of steamed upland glutinous rice, 170 grams of sesame seeds, and 8 grams of salt. Through knowledge synthesis with local sages, the standardized recipe was developed to preserve its original identity while improving measurement accuracy and tool usage to ensure consistent quality. The results indicate that developing a standardized recipe alongside community knowledge management contributes to the preservation and enhancement of local wisdom, supports commercial production, promotes community pride, and fosters sustainable learning in nutrition and cultural tourism.