3 Classic Thai Desserts That You Can Easily Whip Up at Home

Thai desserts are becoming increasingly popular all across the globe and for very good reasons. Their unique flavors, created by combining fresh and natural ingredients — and often incorporating sweet and savory flavor profiles too — make them irresistible. If you are keen on exploring the colorful and delectable world of Thai desserts, here are three classic recipes to get you started.

Mango Sticky Rice

Sweet, chewy and creamy, and an absolute classic in the realm of Thai desserts, you have to try this recipe for mango sticky rice.

Ingredients

• 210 gms Thai sweet sticky rice
• 237 ml full fat coconut milk
• 65 gm granulated sugar
• 42 gm granulated sugar
• ½ tsp sea salt (extra for the sauce)
• ½ tsp rice flour
• 2 ripe mangoes

Instructions

• After thoroughly rinsing your sticky rice, soak it for 8-10 hours (or overnight) in cold water.
• Drain the soaked rice and place it in a strainer over a pot filled with boiling water. Make sure that the strainer doesn’t come in contact with water. Cover the pot and steam the rice for about 20 minutes. The rice should be firm and chewy and not cooked all the way.
• To make the coconut milk mixture, combine coconut milk, granulated sugar, palm sugar and salt in a saucepan on medium heat and bring it to a boil. Then reduce the heat and allow it to simmer for 3 minutes. Set aside 60 ml of the mixture to serve as a sauce later.
• Spread the rice in a baking dish and pour the coconut milk mixture over it. Gently toss the rice in the coconut milk; don’t stir, otherwise, you’ll end up with a mushy mixture. Cover the baking dish tightly and set it aside for 40 minutes to let the rice soak up the coconut milk.
• To make the coconut sauce, combine the reserved coconut milk with rice flour and a pinch of salt. Let it simmer until it thickens up. Then let it cool. 
• Serve the coconut sticky rice with a generous drizzle of the sauce along with slices of mango.

Here are a few other rice desserts you can try or this recipe for Nutty Sticky Rice Pudding.

Khanom Bueng

This is an ancient Thai crepe recipe that can be paired with sweet or salty fillings. It is a popular street food snack in Thailand. 

Ingredients

For the pancake batter:

• 80 gm mungbean flour
• 175 gm rice flour
• 1 large egg
• 96 gm palm sugar
• 177 ml lime water
• ¼ tsp salt

For the cream:

• 3 egg whites
• 100 gm sugar
• 5 drops of lemon juice

For the topping:

• 1 cup grated fresh coconut

Instructions

• Sift mungbean flour and rice flour into a bowl. Add the egg, lime water, palm sugar and salt and mix well. Set it aside for about 10-15 minutes.
• In an electric mixer, beat the egg whites and lemon juice for about a minute or until you achieve medium-firm peaks.
• While the mixture continues to beat, add sugar till you are left with a cream that looks thick and shiny. 
• On a preheated griddle, pour enough of the flour mixture to create a round pancake. Continue doing this till you’ve consumed all the batter.
• Apply a generous dollop of the cream mixture onto each pancake and half close it. 
• Top with shredded coconut before serving.

In case you’re in the mood for chocolate crepes, we have a recipe for you.

Khanom Mo Kaeng Thua

This delicious Thai dessert the sweetness of coconut with the savoriness of shallots, two flavors that create a surprising union

Ingredients

• 300 gm cooked hulled mung beans
• 236 gm coconut sugar
• 4 large eggs
• 3 egg yolks
• 144 gm granulated sugar
• 284 gm coconut cream
• ½ tsp salt
• 1 large shallot (peeled and thinly sliced)
• 83 ml vegetable oil

Instructions

• On medium-low heat, fry the sliced shallots till they turn golden brown and crispy. Set them aside on a paper towel. Reserve the oil. 
• In a food processor, blend mung beans, both the sugars, eggs, salt, and the reserved shallot oil until you arrive at a smooth paste. Let the mixture rest for 5 minutes to remove any frothiness. 
• Pour the mixture into a greased baking dish and place it in a preheated oven (190°C). Bake for 35-45 minutes until the top is golden brown.
• Serve with a sprinkle of fried shallots on top.