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Thai Desserts
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One of the great pleasure of being in Thailand is that there is a great abundance of eating places and the cost of eating is rather cheap when compared to those in Western countries. As Thailand is a major agricultural country, grains, vegetables, meat and all kinds of foodstuff are produced here at very reasonable prices. Besides, aquatic and marine animals are easily acquired from the sea and many rivers. These factors together with the gift of cooking of Thai people make Thailand a paradise for every food lover.
Wherever you are in Thailand, you'll surely find a good number and variety of eating places -- perhaps much more than you've ever expected. And that's why many Western visitors said that one of their pleasures while being in Thailand is EATING! When asked why? They simply said -- Because it is delicious and cheap!

Thai Desserts
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.

King Rama II (1809-1824) once composed a very beautiful poem called "A Song in Praise of Some Delicacies--Both Savouries and Sweets" to admire Thai desserts and foods made by his queen. The poem still appears in Thai textbooks for students.

As an introduction, Thaiways presents to you the recipes for some Thai desserts that were mentioned in King Rama II's poem so that you may know them and may try to make them by yourself.

Bua Loi (glutinous-rice flour balls in coconut cream)

Bua Loi
Bua Loi is still a popular dessert in this country today. It is loved by people of all classes. That's why it is available in many places, ranging from food stalls on the sidewalk to good restaurants.
Ingredients
• 1 cup of thick coconut cream obtained by grating coconut meat and pressing it for the first time
• 3 cups of glutinous rice flour
• 2 cups of thin coconut cream obtained by pressing grated coconut meat for the second and third times
• 2 cups of sugar
• 1 teaspoon of salt

How to cook
1. Mix the flour with water and knead it into a dough.
2. Shape the dough into a number of small balls.
3. Put the balls of dough into boiling water.
4. When the balls float on the surface of the water, spoon them up and put them in cold water before taking them out.
5. Mix 2 cups of thin coconut cream with sugar and salt, and filter it.
6. Place the pot of the mixed coconut cream on a moderate heat. When it is boiling, put the balls in it.
7. When the mixture is boiling again, pour the thick coconut cream into it and remove it from heat immediately without stirring it. It is now ready for serving

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