Mouth-Watering Thai Desserts

Thai cuisine is famous for its intriguing delicacy and spiciness. However, Thai desserts have been overlooked. The three Thai desserts famous outside of Thailand are mango with sticky rice, deep-fried bananas and coconut ice cream. There is a broad tradition of desserts in Thailand over the centuries which offers many ideas and choices.
What are the common desserts that Thais eat? Thais loves desserts (called Khanom in Thai). The well known dessert is Mango with Sticky Rice, but it is a seasonal dessert, around April to June. Deep-fried banana fritters (Gluay Tod in Thai) or bananas in coconut milk (Gluay Buat Chee) are also well known desserts in Thai restaurants in the U.S. In Thailand, there are all kinds of desserts, both non-seasonal and seasonal, from deep-fried to steamed. Some of the most common Thai desserts include the egg-yolk desserts; Thong Yip (Pinched Gold), Thong Yod (Drop of Gold) and Foi Thong (Golden Threads). Thong simply means Gold. The color of these three desserts is a yellow-like golden color from the egg yolk, and is used to signify prosperity and auspiciousness. These "three musketeers" desserts are often used in wedding ceremonies or commemoration of a new house as well.



Khanom Chan or layered dessert is another common dessert. The name of the dessert comes from the fact that it has 9 layers with color variations. The dessert uses only 2 colors: white and a light tone of a color like green or purple. White is used in every other layer. This dessert is also used in important ceremonies like weddings or the grand opening of a new business. Thais believe the number "nine" is an auspicious number which represents progress and advancement.



One of my favorite desserts is Luk Choob. Made from mung dal beans, this dessert is a collection of miniature replicas of fruits and vegetables. The fruits and vegetables are colorful and glossy, artistically carved, and styled with vegetable dyes and glazed in the gelatin-like agaragar. Bua Loy Benjarong is another interesting dessert. Bua Loy Benjarong is gluten balls in coconut milk, a dish that has been with Thailand for over 200 years. The little balls, the size of the tip of the pinky, are made from sticky rice flour mixed with natural colors. Benjarong refers to 5 natural colors: green (from pandanus leaf), purple (from taro and Chitoria Tematea Linn flower), yellow (from pumpkin), blue (from Chitoria Tematea Linn flower) and white (from jasmine water).
Additionally, tapioca and black beans in coconut milk (Sakoo Tao Dum), coconut custard in a hollowed pumpkin (Sangkhaya Fak Thong), grilled coconut cakes (Paeng Jee), mung dal beans and lotus seeds with coconut topping (Tao Suan Med Bua) are desserts, to name a few, that are common in Thailand.

Thai desserts have always been a part of Thai culture. They reflect caring, patience and an enjoyable way of life. Unfortunately, as time passes, some of the traditions and beliefs are being forgotten in Thai society, although most kinds of desserts still exist. Their tempting and satisfying tastes leave a lasting impression - which is in turn an integral part of why Thai desserts have not been lost with time.