In the old days, though khanom was considered just an addition to a meal that was not essential, its appearance on a dining table suggested the completeness and importance of the meal. In the reign of King Rama I (1782-1809), Prince Narinthonthewi, a brother of the King, wrote in his Memoirs about the celebration for the establishment of the Emerald Buddha Temple.
According to him, Buddhist monks numbering 2,000 were presented with several kinds of desserts like khao niao kaeo, i.e. sticky rice cooked in coconut cream and sugar, kluai chap, i.e. dried banana slices coated with sugar, and sangkhaya, i.e. egg custard. The taste sensations of khanom also impressed King Rama II (1809-1824) so much that he wrote a poem admiring the tantalising Thai foods and desserts of several sorts. The first Siamese cookery book was published in the reign of King Rama V (1868-1910). Part of the book gave the instructions for preparing desserts for offering to the Buddhist monks.