Tropical vegetables, palm sugar, rice flour, and coconut milk are just a few of the many fresh, high-quality ingredients employed in the making of Thai desserts. Few people are familiar with the traditional Thai desserts like thong yib, thong yod, or khanom chun, whereas most are familiar with savory Thai foods like tom yum goong, pad thai, and som tum.
You may have seen, smelled, or even tried them if you’ve visited a local farmers market or store in Bangkok, but you may not have known exactly what they are or what they are composed of.
What are the Different Types of Thai Desserts?
Egg yolk delicacies like thong yib (pinched gold), thong yod (drop of gold), and foi thong are some of the most popular in Thailand (golden threads). They share a common trait with many traditional Thai desserts: they are served during auspicious occasions like weddings, the celebration of a new home, and ordination because the color gold is associated with prosperity and auspiciousness.
There is also khanom chun, which is Thai for “layered dessert” and refers to the dish’s nine layers. The number nine is seen by Thais as auspicious and symbolic of growth and prosperity. Along with the conventional shade of green, different color variations might be offered (from the pandanus leaf).
Look choob, a dessert from Bangkok, is among the best (miniature fruits). These miniature fruits and vegetables are formed from moonbeam paste, reheated in coconut milk, and dipped in gelatine. They are glossy and colorful.
Tropical fruits are incorporated into Thai sweets as well. Khao niew ma muang is possibly the most well-known of them all (sticky rice garnished with sweet coconut cream and roasted sesame seeds and ripe mango). The identical sticky rice can also be found with raw durian (when in season). Gluay buad chee (banana in coconut cream), gluay tord (deep-fried banana fritters), and the pandanus-wrapped khanom gluay are all dishes made with bananas (steamed banana with rice flour and coconut).
Quick Rundown at the Origin of Thai Desserts?
The Portuguese were responsible for introducing the usage of eggs, which later became a crucial component in traditional Thai desserts along with flour, sugar, and coconut. Thai desserts frequently contain mung beans, rice flour, glutinous rice, lotus seeds, palm sugar, and cassava root.
The aroma of Thai desserts are distinctive; Thai people frequently produce syrup by soaking jasmine and other fragrant flowers in water. Aromatic candles are frequently lit next to sweets or cans of coconut milk. Thai desserts are occasionally left overnight next to aromatic flowers.
Final Words
It’s hardly surprising that many people believe Thai desserts to be overly sweet and filling given the wide range of cooking techniques used, from straightforward deep-frying or steaming to the trickier approach of boiling egg yolks in syrup.
Try khanom waan (fruit pieces, grass jelly, and steamed rice in a dish of syrup, coconut cream, and a scoop of crushed ice) if you’d like something lighter, or just eat some fresh picked tropical fruit like mango, pineapple, even papaya.
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