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Khao chae is a traditional Thai dish of rice in cold water eat with condiments usually served during the hot summer months as a meal to cool people down adapted from Mon people. The Mon people prepare this dish during the Songkran Festival as part of their thanksgiving. it was considered "royal cuisine" and not available to the public. Khao chae is steamed rice soaked in jasmine-scented ice water and served with mix-ins such as luk krapi (deep-fried shrimp paste balls), hom daeng yud sai (deep-fried shallots and shredded pork), prik yuak sod sai (egg-wrapped steamed green chili stuffed with minced pork) and moo foi (sweet shredded pork).