โบม (bom) — a Wooden Tray Hollowed 2-3 Inches Deep, with a Handle, for Airing Steamed Sticky Rice

"It is used to turn or toss freshly steamed sticky rice so the steam and heat escape before the rice is put into a krathip or kong khao, so that the rice does not get soggy, which would make it spoil easily." (Sirindhorn Anthropology Centre, author พิชชา ทองขลิบ (Phitcha Thongkhlip), CC BY 4.0)

Take a large piece of hardwood, cut it into a thick slab and draw a round or oval tray on it, with a handle sticking out on one side.

Hollow out the middle until the rim is about 2-3 inches deep, and hew the outside and the handle.

Sand it smooth and bore a hole in the end of the handle for a cord to hang it by.

Real photos of a โบม (bom) from พิพิธภัณฑ์พื้นบ้านหนองบัวโคก (Nong Bua Khok Folk Museum) (Sirindhorn Anthropology Centre, author พิชชา ทองขลิบ (Phitcha Thongkhlip), CC BY 4.0)

Tip freshly steamed sticky rice into the bom and turn or toss it so the steam and heat escape, then put it into the krathip or kong khao. Turned upside down, the bom serves as a stand for bowls and dishes. Do not leave it long in the sun, or the wood will crack. Store it leaning or hanging on the wall, face to the wall.

In some places it is called บม, กระบม, กะโบม, กระโบม, อัวะ, อั๊วะ, กั๊วข้าว, เขียน, กระเขียน or อ่างไม้ (ang mai, wooden basin). In some areas it is used to knead rice soft or to knead dough for khanom chin. Later the bamboo winnowing tray, which is lighter, took its place, and today zinc or aluminium trays or plastic tubs are used. Source: Sirindhorn Anthropology Centre, Traditional Objects of Everyday Use database, "โบม" (CC BY 4.0 licence). **Limits** The source gives no width; the hanging hole in the handle is ours.