More Amazing Thai Desserts

Thai desserts offer a delightful way to end a meal or satisfy your sweet tooth. These treats blend unique flavors and textures that reflect Thailand’s rich culinary traditions. From sticky rice dishes to coconut-based sweets, Thai desserts are sure to please your taste buds.

You’ll find a wide variety of Thai desserts to try, with options ranging from simple fruit-based snacks to more complex custards and puddings. Many feature tropical ingredients like mango, coconut, and sticky rice. Whether you prefer something light and refreshing or rich and indulgent, Thai desserts have something for everyone.

1. Mango Sticky Rice

Mango sticky rice is a beloved Thai dessert that combines sweet and creamy flavors. To make it, you’ll need glutinous rice, coconut milk, sugar, salt, and ripe mangoes.

Start by soaking the sticky rice for a few hours. Then steam it until tender. While it’s cooking, prepare a coconut milk syrup with sugar and salt.

Mix the hot rice with some of the coconut syrup and let it absorb. Serve the sticky rice with sliced mango and drizzle more coconut sauce on top.

This dessert is best enjoyed warm or at room temperature. The contrast between the sweet mango and rich coconut rice creates a delightful treat.

2. Khanom Buang

Khanom Buang is a popular Thai dessert you’ll love. These crispy pancakes look like tiny tacos and taste amazing.

You can find them at street stalls and markets all over Thailand. The pancakes are made from rice flour and coconut milk.

Vendors fill them with sweet toppings like meringue and shredded coconut. Some versions also include savory fillings.

Khanom Buang has been enjoyed for generations. It dates back to the Ayutthaya period in Thai history.

You can try making these treats at home too. The crispy texture and sweet flavors make them a delightful snack or dessert.

3. Tub Tim Grob

Tub Tim Grob is a refreshing Thai dessert that translates to “crispy rubies.” You’ll love its unique combination of textures and flavors.

The main ingredient is water chestnuts, diced and dyed red to resemble rubies. These are coated in tapioca flour and boiled briefly, creating a crisp outer layer.

You serve the red rubies in a sweet coconut milk soup, often chilled with crushed ice. The dessert is typically sweetened with a simple syrup, sometimes flavored with pandan leaves.

This treat offers a delightful contrast between the soft, chewy water chestnuts and the cool, creamy coconut milk. It’s a popular choice for hot days and special occasions in Thailand.

4. Luk Chup

Luk Chup is a charming Thai dessert that catches your eye with its miniature fruit shapes. You’ll find these sweet treats made from mung bean paste, sugar, and coconut milk.

To make Luk Chup, you steam mung beans and blend them with the other ingredients. Then you cook the mixture until it forms a moldable paste.

The fun part comes next. You shape the paste into tiny fruits and vegetables. Common designs include watermelons, oranges, and chili peppers.

A thin gelatin coating gives Luk Chup its glossy finish. Skilled artisans paint these bite-sized sweets to look just like real produce.

Despite its odd nickname “toad poop,” Luk Chup is a beloved dessert in Thailand. You can enjoy these colorful morsels as a snack or gift.

5. Khao Tom Mad

Khao Tom Mad is a popular Thai dessert made with sticky rice, banana, and coconut milk. You’ll find this treat wrapped in banana leaves, giving it a unique presentation.

To make Khao Tom Mad, you first cook sticky rice with coconut milk and sugar. Then, you place a ripe banana in the center of the rice mixture. The whole thing is wrapped in a banana leaf and steamed.

When you unwrap Khao Tom Mad, you’ll discover a soft, sweet rice exterior with a warm banana inside. The banana leaf imparts a subtle flavor to the dessert. Some versions include black beans or peanuts for added texture.

6. Thai Coconut Custard

Thai coconut custard is a beloved dessert that combines sweet and creamy flavors. You’ll find it made with coconut milk, rice flour, and sugar.

The custard has a smooth, pudding-like texture that melts in your mouth. It’s often served in small cups or ramekins, making it perfect for individual portions.

You can enjoy this dessert warm or chilled. Some versions add pandan leaves for extra flavor and a light green color.

Thai coconut custard is naturally gluten-free and can be made vegan-friendly. It’s a great choice for those with dietary restrictions.

Try this dessert after a spicy Thai meal. Its cool, sweet taste provides a nice contrast to savory dishes.

7. Khanom Chan

Khanom Chan is a beautiful layered dessert from Thailand. It’s made with coconut milk, sugar, and flour. The layers come in different colors, often green and white.

The green color comes from pandan leaves. These give the dessert a nice smell and taste. Making Khanom Chan takes time and skill.

You steam each layer one by one. This creates the pretty striped look. The texture is soft and slightly chewy.

Khanom Chan means “layered dessert” in Thai. You can find it at markets and special events. It’s a treat that looks as good as it tastes.

8. Roti Sai Mai

Roti Sai Mai is a sweet Thai dessert with Indian roots. You’ll find it’s especially popular in Ayutthaya, Thailand’s ancient capital.

This treat combines two main parts. First, there’s a thin, pan-fried flour pancake called roti. Then you have colorful strands of cotton candy, known as sai mai.

To eat Roti Sai Mai, you roll the cotton candy inside the pancake. The result is a delightful mix of textures and flavors.

You can often find Roti Sai Mai in various colors, like green or white. It’s a must-try snack when visiting Ayutthaya. Many tourists even buy it as a gift to take home.

9. Bua Loy

Bua Loy is a sweet Thai dessert made of glutinous rice balls in coconut milk. The name means “floating lotus” in Thai, referring to the balls’ appearance in the milky liquid.

To make Bua Loy, you mix glutinous rice flour with water to form small balls. You can add food coloring or natural powders for different colors.

The coconut milk base combines coconut milk, water, sugar, and pandan leaves for flavor. You cook this mixture over medium heat until the sugar dissolves.

You then add the rice balls to the warm coconut milk. Some recipes include cracking eggs into the mixture for extra richness.

Bua Loy is often served warm as a comforting dessert. You can adjust the sweetness to your liking by adding more or less sugar.

10. Thong Yod

Thong yod is a golden Thai dessert that looks like small teardrops. It’s made from egg yolks and sugar syrup. The name means “gold drops” in Thai.

This sweet treat is one of the nine special desserts in Thai culture. It’s often served at weddings and important events.

To make thong yod, you beat egg yolks until they’re fluffy. Then you mix in a little flour. You drop this mixture into hot sugar syrup to cook it.

Thong yod came from a Portuguese dessert. It was brought to Thailand long ago and became popular in the royal court. Now it’s loved all over the country.

You’ll find thong yod has a rich, sweet taste and a soft texture. It’s usually served in small portions because it’s very sweet.

11. Foi Thong

Foi thong is a golden Thai dessert made from egg yolks and sugar syrup. You’ll recognize it by its thin, noodle-like strands that resemble golden threads.

To make foi thong, egg yolks are drizzled through a small funnel into hot sugar syrup. This creates long, sweet strings that are then carefully folded.

Pandan leaves are often added to the syrup for extra flavor. The name “foi thong” means “golden thread” in Thai.

This dessert is considered one of Thailand’s nine auspicious sweets. It’s often served at weddings to symbolize long-lasting love and life.

12. Sankaya Fak Thong

Sankaya Fak Thong is a beloved Thai dessert that combines pumpkin and custard. You’ll find a whole pumpkin filled with a creamy coconut custard.

To make it, you hollow out a small pumpkin and remove the seeds. Then you pour in a mixture of coconut milk, eggs, sugar, and sometimes pandan leaves for flavor.

The filled pumpkin is steamed for about 45-60 minutes until the custard sets. After cooling, you can cut it into wedges to serve.

This dessert offers a delightful contrast between the soft pumpkin flesh and the smooth, sweet custard inside. It’s a unique treat that showcases Thai culinary creativity.

13. Khanom Krok

Khanom Krok are small, round Thai coconut pancakes. You’ll often find these tasty treats sold by street vendors in Thailand.

The pancakes have a crispy outer shell and a soft, creamy center. They’re made using a special pan with small circular molds.

To make Khanom Krok, you blend coconut milk, rice flour, sugar, and salt for the outer layer. The filling uses similar ingredients plus some thickener.

You pour the shell batter into the molds first, then add the filling. A lid helps them cook through and turn golden brown.

Once cooked, you can gently remove the pancakes with a small spoon. Khanom Krok are best enjoyed warm as a sweet snack or dessert.

14. Khanom Mo Kaeng

Khanom Mo Kaeng is a tasty Thai custard dessert you’ll love. It’s made with coconut milk, eggs, and palm sugar, giving it a rich and creamy texture.

The custard is often baked until it forms a golden-brown crust on top. This adds a nice contrast to the smooth inside.

You might find versions with mung beans added for extra flavor and texture. Some recipes even include fried shallots as a topping, giving a savory twist to the sweet treat.

This dessert has roots in Thai history, with influences from Portuguese cuisine. It’s a great choice if you want to try something uniquely Thai and delicious.

15. Khanom Tan

Khanom tan is a sweet treat from Thailand that will delight your taste buds. The star ingredient is palm fruit, known for its bright yellow flesh.

To make khanom tan, you mix mashed palm fruit with coconut milk, sugar, and rice flour. This creates a smooth, flavorful batter.

The mixture is then poured into small containers made from banana leaves. Before steaming, you sprinkle grated coconut on top for extra texture.

After steaming, you’ll have a soft, moist cake with a rich palm and coconut flavor. Khanom tan is perfect for satisfying your sweet cravings or sharing with friends.

16. Khanom Tien

Khanom Tien is a traditional Thai dessert with a unique pyramid shape. This sweet treat is made from sticky rice flour dough and filled with a savory-sweet mixture.

The filling typically includes minced pork, mung beans, sugar, and spices. These ingredients are cooked together to create a flavorful stuffing.

To make Khanom Tien, you wrap the filling in the dough and shape it into small pyramids. The desserts are then steamed on banana leaves until cooked through.

When you bite into Khanom Tien, you’ll experience a contrast of textures. The outer layer is soft and chewy, while the inside is rich and slightly salty-sweet.

17. Sakoo Sai Moo

Sakoo Sai Moo is a tasty Thai dessert made with tapioca pearls and pork filling. You’ll find these small, chewy dumplings at many street food stalls and restaurants in Thailand.

To make them, you soak tapioca pearls in water and coconut milk. Then you shape the pearls into balls and stuff them with a savory pork mixture.

The pork filling often includes garlic, onions, palm sugar, and crushed peanuts for extra flavor and crunch. After stuffing, the dumplings are steamed until cooked through.

When served, Sakoo Sai Moo is usually topped with fried garlic and cilantro. You can enjoy these dumplings with a soy-sesame dipping sauce for added taste.

18. Kluay Buat Chi

Kluay Buat Chi is a simple yet delicious Thai dessert. It features ripe bananas cooked in coconut milk.

To make this treat, you’ll need bananas, coconut milk, sugar, and salt. Some recipes add pandan leaves for extra flavor.

You start by peeling and slicing the bananas. Then you simmer them in coconut milk with sugar and salt until soft.

This dessert can be served warm or cold. It’s sweet, creamy, and comforting. You’ll love the mix of banana and coconut flavors.

Kluay Buat Chi is easy to make at home. It’s a great way to use ripe bananas and enjoy a taste of Thai cuisine.

19. Khao Niew Tu-rean

Khao Niew Tu-rean is a beloved Thai dessert that combines sticky rice with durian. You’ll find this treat at the top of many Thai dessert lists.

The creamy texture of coconut milk pairs perfectly with the sweet, pungent flavor of durian fruit. The sticky rice adds a chewy element that makes each bite satisfying.

To enjoy this dessert, you’ll typically see it served warm. The rich aroma and unique taste will awaken your senses. If you’re a durian fan, this dessert is a must-try when visiting Thailand.

20. Khanom Sod Sai

Khanom Sod Sai is a delightful Thai dessert that will satisfy your sweet tooth. It consists of small rice balls filled with yummy ingredients like peanut butter or chocolate.

The outer part is made from glutinous rice flour, giving it a chewy texture. Inside, you’ll find a sweet surprise that bursts with flavor when you bite into it.

This treat offers an exciting mix of textures and tastes. The soft, sticky exterior contrasts nicely with the smooth, rich filling.

You can enjoy Khanom Sod Sai as a snack between meals or as a dessert after dinner. It’s a perfect way to experience traditional Thai sweets.

21. Khao Lam

Khao Lam is a sweet Thai dessert made with sticky rice. It’s cooked inside bamboo tubes, giving it a unique flavor and texture.

The basic version uses white or red sticky rice mixed with water and salt. Many recipes now include coconut milk, sugar, and pandan leaves for extra flavor.

To make Khao Lam, you stuff the rice mixture into bamboo tubes. Then you roast them over a fire or bake them in an oven.

When it’s done, you crack open the bamboo to reveal the tasty rice inside. The top part is often custardy and sweet, while the bottom is less sweet with more distinct rice grains.

You can find Khao Lam at markets and street food stalls in Thailand. It’s a popular snack and dessert, especially in rural areas.

Understanding Thai Desserts

Thai desserts blend sweet flavors with unique textures. They often use coconut milk, fruits, and rice as key ingredients. These treats reflect Thailand’s culture and history.

Historical Background

Thai desserts have roots in ancient cooking methods. Many recipes date back centuries. Early desserts used local ingredients like palm sugar and coconut.

Thai royalty played a big role in dessert development. They wanted fancy sweets for special events. This led to more complex recipes and pretty presentations.

Over time, outside influences shaped Thai sweets. Chinese immigrants brought new techniques. Western trade added ingredients like egg yolks and flour.

Cultural significance

Desserts are a big part of Thai culture. They’re eaten at festivals, weddings, and religious events. Each sweet has a special meaning or use.

Some desserts bring good luck. Others show respect to elders or guests. Thais often give sweets as gifts to show care and friendship.

Many Thai desserts have symbolic meanings. Their colors, shapes, or names can represent good fortune or prosperity. For example, golden sweets symbolize wealth.

Thai dessert-making is an art form. It’s passed down through families. Skilled dessert chefs are highly respected in Thai society.

Common Ingredients in Thai Desserts

Thai desserts use a mix of unique ingredients that give them their distinct flavors and textures. These ingredients often come from local plants and fruits found in Thailand.

Coconut Milk and Cream

Coconut milk and cream are key in many Thai sweets. They add a rich, creamy taste and smooth texture. You’ll find them in dishes like coconut mango tapioca pudding. This dessert blends sweet mangoes with creamy coconut milk.

Coconut milk also shows up in warm dessert soups. It forms the base for bua loi, a dish with chewy rice flour balls. The milk makes the soup silky and adds a hint of sweetness.

Chefs often use coconut cream as a topping. It adds an extra layer of flavor to cold treats like ice cream rolls.

Sticky Rice

Sticky rice is a staple in Thai desserts. It has a chewy texture that soaks up flavors well. You can find it in both hot and cold sweets.

One popular dish is sticky rice balls. Cooks mix sticky rice flour with hot water to make a dough. They then shape it into small balls and boil them. These balls end up in dessert soups or with sweet toppings.

Sticky rice also pairs well with fruits. A classic combo is mango sticky rice. The rice soaks up sweet coconut milk, which balances the tart mango flavor.

Tropical Fruits

Thai desserts often showcase local tropical fruits. Mangoes are a top choice. They add natural sweetness and a bright color to many dishes.

Other common fruits include:

  • Jackfruit
  • Lychee
  • Durian
  • Pineapple

These fruits appear in various forms. You might find them fresh, in jellies, or as flavoring for ice cream. Some desserts use fruit juices or purees to add color and taste.

Chefs also use fruits to make syrups. These sweet sauces top off many Thai desserts, adding extra flavor and moisture.

Popular Cooking Techniques

Thai desserts use special cooking methods to create unique textures and flavors. These techniques bring out the best in simple ingredients like rice, coconut, and fruits.

Steaming

Steaming is a key method for making Thai sweets. It keeps desserts light and moist. You’ll often see steamed sticky rice cakes and puddings.

To steam desserts, you’ll need a pot with a steamer basket. Add water to the pot and bring it to a boil. Place your dessert mix in a heat-safe dish inside the basket. Cover and steam until done.

Steaming works well for custards like khanom thuai. It also helps make soft, fluffy cakes like khanom chan. The gentle heat keeps delicate ingredients from overcooking.

Frying

Frying adds a crispy touch to many Thai treats. It turns simple dough into crunchy delights. You’ll find fried bananas, sweet potato balls, and coconut dumplings.

To fry desserts, heat oil in a deep pan or wok. Drop small amounts of batter or dough into the hot oil. Fry until golden brown, then drain on paper towels.

Fried desserts like kluay khaek (banana fritters) are popular street foods. The crispy outside and soft inside make a tasty contrast. Frying also helps seal in flavors and keep desserts fresh longer.

Cooling and Setting

Many Thai desserts need time to cool and set after cooking. This step is crucial for the right texture. You’ll see this with jellies, puddings, and layered desserts.

For cooling, simply let your dessert sit at room temperature. Some need to chill in the fridge. Setting often uses ingredients like agar or gelatin.

Cooling helps flavors blend in treats like ruam mit. It also firms up layered desserts like khanom chan. The wait is worth it for the perfect consistency.

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Cassie brings decades of experience to the Kitchen Community. She is a noted chef and avid gardener. Her new book "Healthy Eating Through the Garden" will be released shortly. When not writing or speaking about food and gardens Cassie can be found puttering around farmer's markets and greenhouses looking for the next great idea.
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