10 Thai Desserts That You Should Try

If you’re a fan of Thai cuisine, you’re likely familiar with its incredible flavors and spice. But did you know that Thai desserts are just as delicious? From sweet and creamy to tart and refreshing, Thai desserts offer a variety of flavors and textures that are sure to satisfy any sweet tooth.

In this list, we’ve compiled 10 mouth-watering Thai desserts that are easy to make and will transport your taste buds to Thailand. Some of the desserts are made with tropical fruits like mango, coconut, and durian, while others are made with rice flour and coconut milk. Regardless of the ingredients, each dessert has its own unique flavor profile and texture that will leave you wanting more.

So if you’re looking to try something new or simply want to indulge in a sweet treat, give one of these Thai desserts a try. Whether you’re a fan of creamy desserts or prefer something on the tart side, there’s something on this list for everyone. So grab your apron, get ready to cook, and prepare to experience the deliciousness of Thai desserts.

1. Mango Sticky Rice

Mango Sticky Rice is a delectable dessert that offers a delightful blend of flavors and textures. The sweet and juicy mangoes complement the creamy and nutty taste of the sticky rice cooked in coconut milk. This dessert is not only satisfying to the palate but also visually appealing with the vibrant colors of the mangoes and the fluffy texture of the rice.

The combination of the coconut milk and sugar creates a rich and silky sauce that coats the rice grains, adding a smooth and creamy texture. The sweet and salty flavors of the sauce balance perfectly with the sweet and tangy taste of the mangoes, creating a harmonious flavor profile that leaves you wanting more.

Whether you are looking for a sweet ending to a meal or a refreshing snack on a hot summer day, Mango Sticky Rice is a dessert that will not disappoint. Try this traditional Thai dessert and indulge in a mouth-watering experience that will leave you craving for more.

Ingredients:

  • 1 1/2 cups glutinous rice
  • 1 1/2 cups water
  • 1 can (13.5 oz) coconut milk
  • 1/2 cup coconut sugar (or brown sugar)
  • 1/2 tsp salt
  • 1-2 ripe mangoes
  • sesame seeds for garnish (optional)

Instructions:

  1. Rinse the glutinous rice in a fine-mesh strainer until the water runs clear. Soak the rice in water for at least 30 minutes, or up to 4 hours.
  2. Drain the rice and place it in a steamer basket lined with cheesecloth. Bring water in the steamer to a boil and steam the rice for 25-30 minutes, or until fully cooked.
  3. In a saucepan, heat the coconut milk, coconut sugar, and salt over medium heat until the sugar is dissolved. Stir frequently.
  4. When the rice is done, transfer it to a bowl and pour half of the coconut milk mixture over the rice. Stir to combine and let sit for 10 minutes.
  5. Peel and slice the mango into thin pieces.
  6. To serve, place a scoop of the sticky rice onto a plate and top with mango slices. Drizzle with more coconut milk mixture and garnish with sesame seeds, if desired.

2. Khanom Chan (Layered Coconut Pudding)

Khanom Chan, also known as layered coconut pudding, is a popular Thai dessert that offers a unique blend of flavors and textures. This delicious dessert is made by layering a mixture of coconut cream, sugar, and rice flour on top of another layer of steamed coconut milk and rice flour.

The creamy and nutty flavor of the coconut milk is enhanced by the sweetness of the sugar, creating a rich and indulgent taste that is both refreshing and satisfying. The smooth and velvety texture of the pudding is complemented by the chewy texture of the rice flour, creating a delightful contrast in every bite.

The dessert is typically garnished with shredded coconut and sesame seeds, adding a nutty and crunchy texture to the dish. Khanom Chan is a perfect dessert to serve on special occasions or as a sweet treat to enjoy with friends and family. If you have never tried this delectable dessert, you are missing out on a unique and delicious culinary experience.

Ingredients:

  • 1 cup rice flour
  • 1 cup tapioca flour
  • 2 cups coconut milk
  • 2 cups water
  • 1 cup sugar
  • 1/4 tsp salt
  • Food coloring (pandan juice for green, bunga telang or butterfly pea flower for blue)
  • Grated coconut for topping

Instructions:

  1. Mix rice flour and tapioca flour together. Add water and stir well.
  2. Add the coconut milk, sugar, and salt. Mix well and pour the mixture into a pot.
  3. Heat over medium heat while stirring constantly until the mixture thickens and turns translucent.
  4. Divide the mixture into three equal parts. Color one part with pandan juice for green, one with bunga telang for blue, and leave the other part white.
  5. Pour the white layer into a greased 9-inch square pan and steam for 5-7 minutes.
  6. Pour the blue layer on top of the white layer and steam for another 5-7 minutes.
  7. Pour the green layer on top of the blue layer and steam for another 5-7 minutes.
  8. Let the dessert cool down, then slice and serve with grated coconut on top.

3. Tub Tim Krob (Water Chestnut in Coconut Milk)

Oh, Tub Tim Krob! This is one of my favorite Thai desserts! Imagine biting into the crispiness of water chestnuts that are soaked in a sweet and refreshing coconut milk mixture. It’s a burst of different textures in your mouth that will definitely satisfy your sweet tooth.

The water chestnuts are cooked in a red food coloring and tapioca flour mixture, which gives them their unique ruby-red color and their trademark chewiness. The coconut milk mixture, on the other hand, is rich and creamy with just the right amount of sweetness.

What’s great about Tub Tim Krob is that it’s not too heavy on the stomach, making it the perfect dessert after a flavorful Thai meal. It’s also a great dessert to share with friends and family.

Overall, Tub Tim Krob is a must-try for anyone who loves Thai cuisine and desserts. Once you try it, you’ll understand why it’s such a popular dessert in Thailand and beyond.

Ingredients:

  • 1 cup water chestnut, diced into small cubes
  • 1/4 cup tapioca flour
  • 1/4 cup water
  • 1/2 cup red food coloring
  • 1/2 cup sugar
  • 1/4 cup water
  • 1 can (13.5 oz) coconut milk
  • 1/4 tsp salt

Instructions:

  1. Boil the water chestnut cubes until they are cooked and tender. Drain and set aside.
  2. Mix tapioca flour, water, and red food coloring together until it forms a paste. Add the cooked water chestnuts and mix well.
  3. Bring a pot of water to a boil. Drop the water chestnuts into the boiling water and cook until they float to the surface.
  4. In a separate pot, mix sugar, water, coconut milk, and salt together. Cook over medium heat until the sugar is dissolved.
  5. Add the cooked water chestnuts to the coconut milk mixture and stir well.
  6. Serve the dessert chilled.

4. Bua Loi (Sweet Glutinous Rice Balls)

Oh, Bua Loi! If you’re a fan of sweet and sticky desserts, then you’re in for a treat! These little glutinous rice balls are cooked in a sweet and aromatic coconut milk mixture that will definitely make your taste buds dance with joy.

The rice balls themselves are soft and chewy, and they come in different colors, such as white, pink, and green, depending on the natural food coloring used. The coconut milk mixture, on the other hand, is sweet and creamy, with a hint of pandan leaf aroma that adds a fragrant dimension to the dessert.

Bua Loi is a classic Thai dessert that is perfect for any occasion, from family gatherings to special celebrations. It’s also easy to make at home, so you can enjoy it anytime you want. Whether you’re a fan of rice-based desserts or not, Bua Loi is definitely worth a try. Once you taste it, you’ll understand why it’s a beloved dessert in Thailand and beyond.

Ingredients:

  • 1 cup glutinous rice flour
  • 1/2 cup water
  • 1 cup coconut milk
  • 1/2 cup palm sugar
  • 1/4 tsp salt
  • 1 pandan leaf, tied in a knot

Instructions:

  1. Mix glutinous rice flour and water together until it forms a smooth dough.
  2. Divide the dough into small pieces and roll them into balls.
  3. Bring a pot of water to a boil. Drop the rice balls into the boiling water and cook until they float to the surface.
  4. In a separate pot, heat the coconut milk, palm sugar, salt, and pandan leaf together until the sugar is dissolved.
  5. Remove the pandan leaf and add the cooked rice balls to the coconut milk mixture.
  6. Serve the dessert warm or chilled.

5. Kanom Krok Bai Toey (Pandan Coconut Pudding)

Mmm, Kanom Krok Bai Toey! This is a delicious Thai dessert that is sure to satisfy your sweet tooth. Imagine biting into a warm and slightly crispy pudding that is infused with the fragrant flavor of pandan leaves and coconut milk. It’s a burst of flavors and textures that will leave you wanting more.

The pudding is made with a mixture of rice flour, coconut milk, sugar, and pandan juice, which gives it its green color and unique flavor. The mixture is then cooked in a special pan that creates small, cup-shaped puddings that are crispy on the outside and soft on the inside.

Kanom Krok Bai Toey is a popular street food in Thailand, and it’s easy to see why. It’s a sweet and satisfying dessert that can be enjoyed any time of day. Whether you’re looking for a mid-day snack or a sweet treat after dinner, Kanom Krok Bai Toey is a must-try dessert that will transport your taste buds straight to Thailand.

Ingredients

  • 1 cup Rice Flour
  • 1/2 cup Coconut Milk
  • 1/4 cup Pandan Juice
  • 1/4 cup Sugar
  • 1/4 tsp Salt
  • Oil for cooking

Instructions

  1. Mix rice flour, sugar, and salt in a bowl.
  2. Add coconut milk and pandan juice to the bowl and stir well to combine.
  3. Set the mixture aside for at least 30 minutes.
  4. Preheat a kanom krok pan or aebleskiver pan over medium heat.
  5. Brush the cavities of the pan with oil.
  6. Pour the batter into the pan cavities, about 3/4 full.
  7. Cook until the edges are set and the batter in the center starts to puff up.
  8. Use a skewer or a fork to flip the kanom krok over and cook for another 1-2 minutes.
  9. Repeat until all the batter is used up.
  10. Serve hot with sweet chili sauce.

6. Thong Yip (Golden Egg Yolk Drops)

Thong Yip, or Golden Egg Yolk Drops, is a delightful Thai dessert that is as beautiful as it is delicious. Imagine biting into a small, golden ball that is sweet and rich, with a slightly crumbly texture that just melts in your mouth. It’s a dessert that looks as good as it tastes, with its bright golden color and delicate shape.

Thong Yip is made from a mixture of egg yolks, sugar, and flour, which is then molded into small, flower-shaped cups and steamed until fully cooked. The result is a sweet and rich dessert that is perfect for any occasion.

This dessert is often served at special events and celebrations in Thailand, and it’s easy to see why. The delicate flavor and unique texture of Thong Yip make it a standout dessert that is sure to impress anyone who tries it. If you’re a fan of sweet and decadent desserts, Thong Yip is definitely one that you don’t want to miss out on.

Ingredients

  • 10 Egg yolks
  • 1 cup Sugar
  • 1/2 cup Water
  • 1/4 cup Jasmine water
  • A pinch of Salt

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Grease a muffin tin or a baking dish with oil.
  3. In a mixing bowl, beat the egg yolks until they are well mixed.
  4. In a separate saucepan, combine the sugar, water, jasmine water, and salt. Cook over low heat, stirring occasionally, until the sugar has dissolved.
  5. Remove from heat and let the syrup cool for a few minutes.
  6. Pour the syrup into the egg yolk mixture, a little at a time, while whisking constantly.
  7. Strain the mixture through a fine-mesh sieve into a measuring cup with a spout.
  8. Pour the mixture into the prepared muffin tin or baking dish.
  9. Bake for about 20-25 minutes or until the thong yip are set and golden brown.
  10. Remove from the oven and let cool completely before serving.

7. Sangkaya Fak Thong (Pumpkin Custard)

Sangkaya Fak Thong, or Pumpkin Custard, is a Thai dessert that is not only delicious but also very comforting. Imagine a soft and creamy custard that is infused with the subtle sweetness and earthy flavor of pumpkin. It’s a perfect combination of flavors that will warm your heart and soul.

The custard is made with a mixture of pumpkin puree, coconut milk, eggs, and sugar, which is then baked until fully set. The result is a smooth and silky custard that is rich and decadent, with just the right amount of sweetness.

Sangkaya Fak Thong is often served as a dessert during the cooler months in Thailand, and it’s easy to see why. It’s a comforting and indulgent dessert that is perfect for cozy evenings at home or for special occasions with loved ones.

If you’re a fan of pumpkin-flavored desserts, or just looking for a new and delicious treat to try, Sangkaya Fak Thong is definitely worth a try. You won’t be disappointed!

Ingredients

  • 1 1/2 cups Pumpkin, cubed
  • 1/2 cup Coconut milk
  • 1/4 cup Palm sugar or brown sugar
  • 1/4 tsp Salt
  • 3 Eggs
  • 1/4 tsp Ground cinnamon (optional)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Steam the pumpkin cubes for 15-20 minutes or until they are soft.
  3. In a blender or food processor, blend the pumpkin cubes until they are smooth.
  4. In a mixing bowl, whisk the eggs and palm sugar together until the sugar has dissolved.
  5. Add the pumpkin puree, coconut milk, salt, and ground cinnamon (if using) to the bowl and whisk until well combined

8. Khanom Buang (Crispy Pancakes with Sweet and Savory Filling)

Khanom Buang is a traditional Thai snack that is perfect for those who love the combination of sweet and savory flavors in one dish. Imagine biting into a crispy and delicate pancake that is filled with a creamy and slightly salty filling, followed by a sweet and fruity topping. It’s a perfect balance of flavors and textures that will leave you wanting more.

The pancakes are made with a mixture of rice flour and coconut milk, which is then poured onto a hot griddle and cooked until crispy and golden. The filling is made with a mixture of coconut cream, palm sugar, and either sweet or savory toppings such as shredded coconut or minced pork.

Khanom Buang is a popular street food in Thailand, and it’s easy to see why. It’s a snack that can be enjoyed any time of day, whether you’re looking for a mid-day treat or a late-night snack. With its unique combination of sweet and savory flavors, it’s a snack that is sure to satisfy any craving.

Ingredients:

  • 100 grams of rice flour
  • 2 tablespoons of wheat flour
  • 1 tablespoon of all-purpose flour
  • 1/4 teaspoon of salt
  • 1/2 teaspoon of baking powder
  • 300 ml of coconut milk
  • 1 egg
  • Filling (savory): ground pork, shrimp, coconut sugar, fish sauce, salt, garlic, shallots, and coriander roots
  • Filling (sweet): meringue, shredded coconut, sugar, salt, cornstarch, and food coloring (optional)

Instructions:

  1. Mix rice flour, wheat flour, all-purpose flour, salt, and baking powder together in a bowl.
  2. Pour coconut milk into a pot, heat it up until warm, then add the flour mixture while stirring constantly until the mixture becomes smooth.
  3. Turn off the heat and let the mixture cool down. Add an egg to the mixture and mix well.
  4. Heat up the pancake pan with oil on medium heat. Pour the batter into the mold and cook for about 2-3 minutes or until the surface of the pancake is dry.
  5. Add your desired filling (savory or sweet) on one side of the pancake and fold it in half.
  6. Serve and enjoy!

9. Mango Sticky Rice (Khao Neow Ma Muang)

Mango Sticky Rice, or Khao Neow Ma Muang, is a quintessential Thai dessert that is loved by many around the world. Imagine biting into a warm and fragrant sticky rice that is infused with the creamy sweetness of coconut milk and paired with ripe and juicy mango slices. It’s a dessert that is both refreshing and indulgent at the same time.

The sticky rice is cooked with coconut milk and sugar until it is soft and sticky. It is then paired with ripe and juicy mango slices, which provide a bright and fruity contrast to the rich and creamy rice.

Mango Sticky Rice is a popular dessert during the summer months in Thailand when mangoes are in season. It’s also a dessert that is enjoyed during special occasions and celebrations.

If you’re a fan of sweet and fruity desserts, Mango Sticky Rice is definitely worth trying. It’s a delicious and unique dessert that will transport your taste buds straight to Thailand.

Ingredients:

  • 1 cup of glutinous rice
  • 1 cup of water
  • 3/4 cup of coconut milk
  • 1/4 cup of sugar
  • 1/4 teaspoon of salt
  • 1 ripe mango, peeled and sliced

Instructions:

  1. Rinse the glutinous rice in water until the water becomes clear. Soak the rice in water for at least 30 minutes or up to 4 hours.
  2. Drain the rice and transfer it to a pot. Add 1 cup of water and bring it to a boil. Cover the pot and let it simmer for 15 minutes or until the rice is cooked.
  3. In a separate pot, heat up coconut milk, sugar, and salt on medium heat until the sugar dissolves. Turn off the heat and let it cool down.
  4. Pour the coconut milk mixture into the cooked glutinous rice and stir until the rice is evenly coated.
  5. Let the sticky rice cool down to room temperature or refrigerate it for a firmer texture.
  6. Serve with sliced mango on top and enjoy!

10. Lod Chong Nam Ka Ti (Coconut Milk with Green Rice Flour Noodles)

Lod Chong Nam Ka Ti, or Coconut Milk with Green Rice Flour Noodles, is a refreshing and unique Thai dessert that is perfect for those who love the combination of sweet and coconut flavors. Imagine delicate and chewy noodles made from green rice flour, served in a pool of creamy and fragrant coconut milk. It’s a dessert that is both satisfying and light at the same time.

The green rice flour noodles are made by mixing rice flour with pandan juice, which gives them their signature bright green color and fragrant aroma. The noodles are then cooked in boiling water until they are soft and chewy.

The coconut milk is sweetened with sugar and pandan leaves, which give it a subtle and refreshing flavor. The noodles are then added to the coconut milk, creating a dessert that is perfect for hot summer days.

Lod Chong Nam Ka Ti is a popular dessert in Thailand, and it’s easy to see why. It’s a unique and delicious dessert that is perfect for those who love coconut and sweet treats.

Ingredients:

  • 100 grams of green rice flour
  • 1/4 cup of pandan leaves juice
  • 1 cup of water
  • 1/2 cup of sugar
  • 1/2 cup of coconut milk
  • 1/4 teaspoon of salt

Instructions:

  1. Mix green rice flour and pandan leaves juice together in a bowl until well combined.
  2. Boil water in a pot and add the flour mixture while stirring constantly until the mixture becomes smooth.
  3. Put the mixture into a piping bag and press out the noodles into boiling water.
  4. When the noodles float to the surface, remove them with a strainer and put them into a bowl of cold water.
  5. In a separate pot, heat up coconut milk, sugar, and salt on medium heat until the sugar dissolves. Turn off the heat and let it cool down.
  6. Serve the green rice flour noodles with the coconut milk mixture and enjoy!