5 Thai Desserts To Have On Your Next Thailand Trip

Thailand is a favorite travel destination for many people because it is a food lover's heaven with an amazing selection of tasty and reasonably priced native dishes. Thailand offers a wide range of mouthwatering cuisine, including classic Pad Thai, Thai-style fried noodles, Tom Yum, crab omelets with spicy dipping sauce, and green curry with dried shrimp. For foodies, visiting the Land of Smiles is a must.

Don't worry if you tend to prefer sweet foods over others. Thai cuisine is more than only the cuisine's well-known curries, rice noodles, and other delights topped with fresh herbs. A large selection of delectable Thai desserts is also available to you, ensuring to sate your appetites.

Khanom Khrok

Known variously as a cake, pudding, or pancake, this little Thai treat is made with a batter made of rice flour and coconut milk. The dish is usually made in two steps: a creamy, delicately sweetened coconut milk filling and a batter that serves as a crispy bottom layer. It is baked in huge iron pans with small, circular indentations.

Sliced scallions, taro, corn, or pumpkin are common additions to the custard-like filling. Thai street food staple khamo khrok is usually eaten as a fast and satisfying snack that strikes a perfect balance between sweet and salty ingredients.

Grass Jelly

Chao kuai, often called grass jelly, is a classic Thai delicacy that is usually served with crushed ice and a dusting of brown sugar. The leaves and stalks of Mesona chinesis, a plant that belongs to the mint family, are cooked to create the jelly basis for this cool treat.

In addition to Thailand, chao kuai is well-liked in China, Taiwan, Hong Kong, Macau, and Southeast Asia.

Chao kuai is consumed in many ways depending on the area. It can be eaten by itself, drenched in condensed or evaporated milk, or combined with other canned or fresh fruit such as jackfruit, mango, sago, watermelon, and cantaloupe.

Ruam Mit

Using ingredients including coconut milk, sugar, tapioca pearls, corn, lotus root, sweet potatoes, beans, and jackfruit, ruam mit is a well-known Thai delicacy. Each bowl usually contains starchy noodles, which can be thin strips or more ornate ornamental shapes and are seasoned and colored with different ingredients.

Every cook or street vendor adds their own ingredients to the mixture as there is no established recipe for ruam mit. On steamy summer days, it's frequently drank cold with shaved ice on top. It's one of the cheapest sweets in Thailand; a bowl usually costs 15 baht.

Khanom Chan

Khanom chan is a distinct Thai delicacy created from a steamed batter of various starches, usually rice, tapioca, and arrowroot flour, coconut milk, sugar, and a touch of salt. Although creating this Thai treat requires a lot of work, the time and effort are well worth it.

One half of the batter is scented only with jasmine, while the other half is flavored with pandan and jasmine. The latter has a characteristic green hue and nutty flavor from the extract of pandan plants. The dessert's characteristic two-toned appearance is achieved by steaming it into several separate layers—typically nine—alternating between the batter infused with coconut and that infused with pandan.

Foi Thong

Foi thong is a Thai delicacy in which long, sweet golden strings are created by dripping egg yolks (typically duck egg yolks) through a tiny funnel into a sugary syrup. Usually, pandan leaves are added to the syrup to impart a unique flavor.

Foi signifies thread, whereas thong denotes gold. Once cooked, these delicate golden threads are frequently offered during ceremonies and weddings. This Thai dish, like many others, is influenced by Portuguese cuisine and is based on a Portuguese dessert known as fios de ovos.