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Thai Desserts & How to Cook |
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Thai desserts are well
known for their taste sensations which are as impressive
as their appearance. Their appealing looks reflect the
nature of the Thais who are neat and meticulous. Desserts
have been among the favourites of the Thais for hundreds
of years. Several kinds of them were mentioned in valuable
works of Thai literature.
Like Thai dishes, Thai desserts are also delicious, colourful
and multifarious. They are pleasing to the eye as well
as the palate. Thai women have a particular liking for
them and eat them both after and between meals. Most Thai
sweets are made from five simple ingredients -- coconut
cream, coconut flesh, rice flour, palm sugar and eggs.
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Thong Yip (middle left),
Thong Yot (top)
& Foi Thong (right)
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A variety of Thai desserts
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Kluai Chueam (left)
Kluai Buat Chi (bottom right) |
Luk Chup |
Some favourite sweets among the Thais are :
- Thong
Yip (sweet egg yolk cup)
- Thong Yot (sweet egg yolk drop)
- Foi
Thong (sweet shredded egg yolk)
- Met Khanun (mung bean flour coated with sweet egg
yolk)
- Mo Kaeng (egg custard with mung bean flour)
- Sangkhaya (egg custard)
- Bua
Loi (glutinous-rice flour balls in coconut cream)
- Tako (jelly with coconut cream)
- Kluai Buat Chi (banana in coconut cream)
- Fakthong Buat (pumpkin in coconut cream)
- Kluai Chueam (banana in syrup and coconut cream)
- Luk
Chup (fruit-shape desserts made of mung-bean flour
with natural colouring)
- Thapthim Krop (diced water-chestnuts in coconut cream)
There are arrays of Thai sweetmeats for sale at many
places ranging from sidewalk stalls, markets and small
shops to top department stores. Try to taste some of
the above to appreciate the marvelous taste of Thai
desserts.
Related links
Desserts and Thai Cultures
Thong Yip (sweet egg yolk cup) & How to Cook
Foi
Thong (sweet shredded egg yolk) & How to Cook
Bua
Loi (glutinous-rice flour balls in coconut cream) & How to Cook
Luk
Chup (fruit-shape desserts) & How to Cook
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