Khanom kho are sold in markets, food stalls, and restaurants and made in homes throughout Southern Thailand.

[2][3][4] Lonely Planet describes the taste of khanom kho as follows: The outer coating of grated coconut is rich and oily, and so fresh it has a natural crispness to it.

The sweetness of khanom kho comes only from the inside, where a piece of palmyra palm sugar is planted, and provides a nutty caramel flavour and a little crunch.

A hint of saltiness added to the outer shreds of coconut, enhances the flavour of the sweet core.

These include the modak from India, kuih kochi from Malaysia, Guo Zi from China, nom plae ai from Vietnam, yomari from Nepal, and kangidan from Japan.