10 Thai Desserts You Should Try Besides Mango Sticky Rice
When people think of Thai desserts, Mango Sticky Rice is often the first dish that comes to mind. And that is hardly surprising, as it has become popular around the world and can now be found in many Thai restaurants.
However, if you have the chance to visit Thailand, do not stop at Mango Sticky Rice. These 10 Thai desserts might help you discover a new favorite you never expected.
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1. Khanom Krok
If you are walking through a market in Thailand and notice the wonderful aroma of coconut milk in the air, there is a good chance that someone nearby is making Khanom Krok.
These small coconut pancakes are made from rice flour and coconut milk, then cooked in a special pan with round moulds. The outside becomes slightly crisp, while the inside remains soft, creamy, and rich with coconut flavor. Some vendors also add toppings such as spring onions, sweet corn, or taro, giving each version its own character.
Khanom Krok tastes best when it is fresh from the pan, when you can enjoy the crisp outside and soft, delicate center at the same time.
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2. Roti Sai Mai
Many people are familiar with cotton candy, but Roti Sai Mai is something different.
This famous sweet from Ayutthaya is made by wrapping fine strands of spun sugar in a thin roti sheet, then rolling it up and eating everything together.
Although Roti Sai Mai can now be found in several parts of Thailand, most Thai people still think of Ayutthaya first when they hear its name. It is also a popular souvenir for visitors to take home after exploring the historic city.
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3. Coconut Ice Cream
When you order coconut ice cream from a traditional street vendor in Thailand, the seller may ask, “Would you like sticky rice?” or “Would you like peanuts on top?”
For many traditional vendors, this is the classic way to serve it. Fragrant coconut ice cream is paired with sticky rice and roasted peanuts, adding extra aroma and contrasting textures to this simple dessert.
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4. Bua Loy with Sweet Egg
Bua Loy is made from glutinous rice flour shaped into small, bite-sized balls. They have a pleasantly soft and chewy texture and are served in warm, fragrant coconut milk.
The highlight is the sweet egg, which is gently cooked in syrup until the yolk remains soft and creamy. When the coconut milk, chewy rice balls, and sweet egg are eaten together, they create a rich and distinctive combination of flavors and textures.
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5. Khanom Chan
Khanom Chan is a traditional steamed Thai dessert made with flour and coconut milk. It is known for its beautiful colors and thin layers, which are carefully steamed one at a time.
Part of its charm is the way people eat it. Many people enjoy slowly peeling away and eating one layer at a time, allowing them to enjoy the soft, chewy texture of each layer. This playful way of eating has become part of the dessert’s unique appeal.
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6. Khanom Mor Kaeng
Khanom Mor Kaeng is an old Thai dessert whose history can be traced back to the Ayutthaya period. It was inspired by an old Portuguese dessert called Tigelada.
When the original recipe arrived in Siam, Thai cooks adapted it to local ingredients by replacing milk with coconut milk and using palm sugar. The result was a dessert with a distinctly Thai aroma and flavor.
At first glance, Khanom Mor Kaeng may look similar to pudding or custard. However, its texture is noticeably different. It is smooth, rich, and denser than a typical custard, with the fragrance of eggs and coconut milk. Crispy fried shallots are often sprinkled on top, adding an unexpectedly delicious aroma and texture.
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7. Khanom Tuay
Khanom Tuay is a small dessert served in a tiny cup, but it contains two distinct layers of flavor.
The lower layer is sweet and often scented with pandan, while the upper layer is made from coconut milk with a slightly salty taste. When eaten together, the sweet and salty layers complement each other perfectly.
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8. Sangkhaya Fak Thong
This dessert uses a whole pumpkin as its container. The seeds are removed, and the pumpkin is filled with a custard made from eggs, coconut milk, and sugar. It is then steamed until both the pumpkin and the custard are fully cooked.
To serve, it is sliced into pieces like a cake. The soft, slightly chewy texture of the steamed pumpkin works beautifully with the smooth and delicate coconut custard.
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9. Tubtim Krob
The Thai word tubtim means ruby. This dessert is made from water chestnuts cut into small pieces, coated in flour, and boiled until the outside becomes clear and chewy.
Their jewel-like red appearance resembles rubies, while the inside remains fresh and crunchy. Tubtim Krob is usually served with fragrant, candle-smoked coconut milk and ice, making it wonderfully refreshing in Thailand’s hot weather.
It was also once voted one of the world’s best desserts by CNN Travel.
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10. Kluay Buat Chi
Kluay Buat Chi is a simple, home-style Thai dessert made by gently cooking ripe Nam Wa bananas in fresh coconut milk.
The coconut milk has a balanced sweet and slightly salty flavor, while the bananas remain soft and pleasantly chewy rather than becoming mushy. The warm coconut milk and tender banana work together beautifully.
Although it is a simple dessert, many Thai families are familiar with it, and many Thai people grew up eating it at home.
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What do you think of these 10 Thai desserts? When you have the chance to visit Thailand, do not stop at Mango Sticky Rice. One of these desserts might become your new Thai favorite.
