Thai dessert

Thaidesserts are yet another explorable sector of the extensive realm of best Thai dishes.  Anindulgence of Thai desserts is an eye-opener to a new angle of Thailand’s sweetflavors and a food gastro-adventure that’s sure to never get boring.

Aftereating and gathering over 100 best Thai dishes, itwas surely time to devour all the sugary treats that Bangkok has to offer.

Most Thaidesserts are a sweet and sometimes filling snack opposed to a light andairy Western style dessert.  They are characterized by sweet syrups,coconut cream, tropical fruits, and sweet sticky rice.

Theultimate guide to Thai desserts is divided into a few categories to make iteasier to navigate: Sticky Rice Desserts, Jelly/Custard/Gooey, Soup/Pudding,Cakes/Bread/Pancakes, Fruit/Based, Ice Cream, and Random.

Ifyou have a chronic sweet tooth or an occasional sweet craving, this ThaiDesserts (Khanom Thai): The Ultimate Thailand Sweets Guide is for you!

Ihave “***” my personal favorites with 1-3 stars.  My personal choicereally comes down tosticky ricedurian and Bua Loy Nam King, though most are quitedelicious.  Take a look at the list and feel free to let me know yourfavorite Thai desserts!

Khao NeowToorien ข้าวเหนียวทุเรียน (DurianCoconut Milk Soup with Sticky Rice)***

Stickyrice with chunk of Durian swimming in a thick coconut cream syrup is surely oneof the most unique Thai desserts. If you love durian, nothing else will do!

Khao TomMud ข้าวต้มมัด
(Banana Leaf Sticky Rice)

It’smade from sticky rice, coconut milk, sugar, sweet black beans, all candied in abanana leaf wrapper and ready for you to eat.

KhanomGluay ขนมกล้วย
(Banana Treat)

Stickyrice, bananas, sugar and shredded coconut made into a green treat. It becomesgreen by soaking Pandanus leaves in cool water and adding it to the mixture.

Khao Neow Ma Muang ข้าวเหนียวมะม่วง (Sticky Ricewith Mango)*

Sweetsticky rice with sweet yellow mango on top and covered in coconut cream syrup.Khao Neow Mamuang is among the most popular Thai desserts to eat in and outsideof Thailand. In Bangkok, you’ll find mango stickyrice all over duringmango season.

Khao Neow Moon ข้าวเหนียวมูน (ColoredSticky Rice)*

Selectionof sticky rice made with sugar, coconut milk, salt and a little flavor tocreate the variation of color

Khanom Jarkขนมจาก
(Palm Leaf Treat)

Flour,coconut meat, sugar and salt grilled in a palm leaf wrapper

Khao Lam ข้าวหลาม
(Sticky Rice in Bamboo)

Stickyrice is sweetened with black beans and thick coconut syrup and roasted in abamboo poles over low fire. After the khao lam is roasted, it’s hacked open with amachete and ready to be served.

Khao NeowSang Kaya ข้าวเหนียวสังขยา (Sticky Ricewith Custard)**

ThisThai dessert consists of sweet sticky rice topped with a slice of creamycustard. It’s rilling, rich, and delicious.

Khao NeowDam ข้าวเหนียวดำ
(Sweet Black Sticky Rice)

Thisis the sweet black sticky rice version with shredded coconut on top.

Tong Yip ทองหยิบ
(Flower Egg Yolk Tart)

Eggyolk, sugar, and flower water boiled in sugar syrup and formed into flower likeshapes. Tong Yip, Tong Yord and Foi Tong make up a popular trinity of Thaidesserts.

Tong Yord ทองหยอด (Round Egg Yolk Tart)

Eggyolk, sugar, and flower water are boiled in sugar syrup and formed into roundballs to create this sugar lovers sweet.

Foi Tong ฝอยทอง (Shredded Egg Yolk Tart)

It’sbasically the same ingredients used in the two Thai desserts above; Egg yolksand sugar are boiled in sweet syrup and then formed into hairlike shapes.

Khanom Krokขนมครก
(Coconut Rice Dumplings)*

Thesetraditional coconut and rice flour dumplings are cooked into little kettlecakes and often topped with a choice of green onions, sweet corn, taro, or justplain. Served hot, they will melt in your mouth.

Woon วุ้น (Jelly)

Allkinds of Thai jelly similar to Jello – not too special but sometimes good toeat.

Khanom Chunขนมชั้น (Thai Jello)

Sugar,coconut milk, and flour mixed and set in cookie pan to harden into a jelly is avery popular Thai dessert.

KhanomDuang ขนมด้วง (StickyMorsels)

Tapiocaand rice flour with coconut milk and sugar made into little food coloredmorsels and sprinkled with shredded coconut

Sang KayaFug Tong สังขยาฟักทอง (Pumpkin andCustard)

Itall begins with a pumpkin that’s hollowed out and filled with the creamiestcustard you can ever imagine. The whole pumpkin is then sliced into pie likepieces and served normally as a takeaway treat. It’s rich and sweet.

Khanom PiekPoon ขนมเปียกปูน (BurntCoconut Jelly)

Flour,sugar, and shredded coconut meat residue that is burnt on the outside to createthe black effect and made into a jelly

Takoh ตะโก้ (Coconut Cream Jelly)

Tapiocaflour mixed with heavy coconut cream, coconut pulp and sugar  and allmixed and steamed to create an intense coconut custard. Sometimes takoh isserved just plain while other times it’s placed over a bed or tapioca. It’soften prepared in banana leaf wrappers.

KhanomThuay ขนมถ้วย (Thai Coconut Custard)**

Quitesimilar to Thai takoh, khanom thuay is little coconut milk custard made in bitesized bowls. It’s normally found as a Bangkokstreet food sold frommeandering carts and stalls.

Khanom Thien ขนมเทียน (Sticky Cake)

Tapiocaflour and peanuts made into a wet cake and wrapped in a banana leaf. Especiallyeaten during Chinese New Year in Thailand when you’ll see it all over thestreets and markets.

ที่มา ://migrationology.com/2010/09/thai-desserts-khanom-wan-thai-the-ultimate-thailand-sweets-guide/

Create Date : 25 กุมภาพันธ์ 2559		2 comments
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