5 Thai Desserts You Need to Try Before You Die

Written by Wariya Intreyonk | December 8, 2021

Share this post

Thai food is one of the world’s most popular foods due to its flavourful and vibrant character. Dishes like Tom Yum Goong, Tom Kha Gai, Pad Thai, Green Curry a.k.a. Gang Keow Waan etc. have their places in foodies’ hearts around the world. But people often overlook Thai desserts, which are equally exquisite as the main dishes. Many Thai desserts started to fade away from Thais’ favour and may disappear soon.

So here is the list of the Thai Desserts you need to try before you die!

Khanom Kee Noo

This Thai dessert has many names depending on the region; some called it Khanom Saai or Khanom La-Orng Fah but whatever you call it this flaky sweet delicacy has the aroma of jasmine, which comes from the jasmine water mixed with rice flour and sugar. This dessert is often served with fresh-shaved young coconut and comes in 3-4 pastel colours: pink, green, white and blue or purple. It is best to smush together and use your hands to shape the flaky dessert into a small bite. Before you do that, make sure you wash your hands first!

Khanom Kee Maud

This Thai dessert is crunchy, sweet, a bit salty and aromatic. It is a mixture of toasted rice and coconut ground in a stone mortar then mixed with sugar before being smoked into a Thai candle. It originated in the Southern part of Thailand.

Khanom Ko Kati

These assorted caramelised coconut rice balls, swimming in coconut milk and sprinkled with white sesame are as tasty and colourful as other well-known Thai desserts. It’s sweet, slightly salty and nutty at the same time and should receive more praise and recognition. Some Thai food historians believe that Khanom Ko Kati is a variation of Khanom Tom or Khanom Ko in the Southern tongue. These tasty treats are rare to find!

Khanom Tom

We can’t talk about Khanom Ko Kati without referring to Khanom Tom or Khanom Ko in the South. The origin of this Thai dessert is not yet confirmed, but many Thai food historians speculated that it was a mix between Indian treat and local Thai ingredients. Khanom Tom is a palm-sized rice ball with caramelised coconut filling like Khanom Ko Kati, but instead of swimming in the coconut milk, it is coated with shredded young coconut.

Khanom Kuai Ling

This sugary delicacy is just a more extended version of Bua Loy without coconut milk. It’s made of sticky rice flour mixed with coconut water, purple yam and a pinch of salt, shaped into a plump stringy shape, boiled in boiling water and coated with shredded young coconut. Should dip it into a mixture of sugar and sesame before eating.

Subscribe To Our Monthly Newsletter

Get notified about all our bite-sized food and drink content.

Share this post

More To Explore

Gastronomer Lifestyle_One Bottle at a Time_Japanese Issue

Drink

One Bottle at a Time: The Japanese Issue

One Bottle at a Time: The Japanese Issue Written by Guillaume Celante with Vincent Verduron August issue ‘Japanese’, 2023 Share this post Guillaume Celante: August

Tatshaya 07/09/2023

Food

A Love Letter to Japanese Curry

A Love Letter to Japanese Curry Written by Tatshaya Bussayakittikorn August issue ‘Japanese’, 2023 Share this post Japanese curry, or kare, the rich, flavourful sauce

Tatshaya 02/09/2023