| Thai cuisine is famous for its intriguing delicacy and | | | | aromas with Thai desserts but the most common |
| spiciness. However, Thai desserts have been | | | | ones are using jasmine flowers (Dok Ma Li), rosa |
| overlooked. The three Thai desserts famous | | | | damascene (Dok Ku Laab Mon - roses family), |
| outside of Thailand are mango with sticky rice, | | | | cananga odorata flowers (Dok Kra Dang Nga) as |
| deep-fried bananas and coconut ice cream. There | | | | well as fragrant incense candles (Tien Ob). Since |
| is a broad tradition of desserts in Thailand over | | | | the old days, Thais love using jasmine water in |
| the centuries which offers many ideas and | | | | desserts because of its aroma. Thais would pick |
| choices. | | | | jasmine flowers around 6pm and gently rinse with |
| Thai desserts have long been with the Thai | | | | water so that the flowers do not get bruised. The |
| people, certainly back to the Sukhothai period | | | | jasmine flowers (Dok Ma Li) are then soaked in |
| (1238-1350). Thais had long traded with China and | | | | water with a closed lid, and left until around |
| India, which helped in exchanging cultures and | | | | 6am-7am the next morning. The resulting scented |
| traditions as well, including food. In the Ayuthaya | | | | water is then used to make the dessert. Keeping |
| period (1350-1767), Thais started trading with | | | | the jasmine flowers for more than 12 hours will |
| Western countries. The Portuguese were the first | | | | start to bruise the flowers and the water will not |
| westerners to introduce the use of eggs and the | | | | have a good aroma. Rosa damascene (Dok Ku |
| oven. Thai desserts like Thong Yip (Pinched Gold), | | | | Laab Mon) is used in a different way. Thais only |
| Thong Yod (Drop of Gold) and Foi Thong (Golden | | | | use the pedals. Each pedal is torn into 2 or 3 |
| Threads) originate from Portugal, not Thailand as | | | | pieces and then placed in a closed container that |
| most people would guess, including Thais. | | | | has a dessert in it for a certain period of time, |
| Thai desserts are renowned for intricacy and | | | | usually overnight. For cananga odorata flowers |
| elaborateness, their organization, and the | | | | (Dok Kra Dang Nga), Thais first burn them with a |
| punctilious and patient care with which they are | | | | fragrant incense candle, and then place only the |
| created. Characteristic of Thai desserts is not only | | | | pedals in a closed container that holds the dessert. |
| a range of sweetness, but also other elements | | | | For some desserts, burning fragrant incense |
| such as a good fragrance, achieved starting | | | | candles next to desserts in closed containers will |
| delicately and exquisitely from the ingredient | | | | be enough to give the desserts an intricate |
| preparation to the final product. There are many | | | | aroma. |
| methods to make Thai desserts, varying from | | | | What are the common desserts that Thais eat? |
| steaming, baking, boiling, or deep frying, to | | | | Thais loves desserts (called Khanom in Thai). The |
| complex processes like cooking egg yolks in | | | | well known dessert is Mango with Sticky Rice, but |
| syrup. The main ingredients for most Thai | | | | it is a seasonal dessert, around April to June. |
| desserts include coconut milk, sugar, flour, eggs, | | | | Deep-fried banana fritters (Gluay Tod in Thai) or |
| salt, food coloring and fragrance. | | | | bananas in coconut milk (Gluay Buat Chee) are |
| To make high quality Thai desserts, fresh coconut | | | | also well known desserts in Thai restaurants in |
| is a must. Back in the old days, only fresh | | | | the U.S. In Thailand, there are all kinds of |
| coconut was used in making Thai desserts. And at | | | | desserts, both non-seasonal and seasonal, from |
| present, to make coconut milk, finely grated | | | | deep-fried to steamed. Some of the most |
| coconut meat is still steeped in warm water, not | | | | common Thai desserts include the egg-yolk |
| hot water. It is then squeezed until dry. The white | | | | desserts; Thong Yip (Pinched Gold), Thong Yod |
| fluid from the first press is called "Hua Ka Ti". | | | | (Drop of Gold) and Foi Thong (Golden Threads). |
| Warm water is then added again to make the | | | | Thong simply means Gold. The color of these |
| second and third pressed coconut milk, which is | | | | three desserts is a yellow-like golden color from |
| called "Hang Ka Ti." Finely grated coconut meat is | | | | the egg yolk, and is used to signify prosperity and |
| generally used about 3 times and then discarded. | | | | auspiciousness. These "three musketeers" |
| Freshly pressed coconut milk has a better taste | | | | desserts are often used in wedding ceremonies or |
| and aroma than commercial coconut milk in a can. | | | | commemoration of a new house as well. |
| However, with a fast pace of life, or the focus | | | | Khanom Chan or layered dessert is another |
| more on other elements of life, it becomes more | | | | common dessert. The name of the dessert |
| common for a family to use commercial coconut | | | | comes from the fact that it has 9 layers with |
| milk. | | | | color variations. The dessert uses only 2 colors: |
| Sugar is one of the main ingredients in Thai | | | | white and a light tone of a color like green or |
| desserts. The two common sugars used in Thai | | | | purple. White is used in every other layer. This |
| desserts are Coconut Palm Sugar and Palm Sugar. | | | | dessert is also used in important ceremonies like |
| Coconut palm sugar is made from coconut palm, | | | | weddings or the grand opening of a new business. |
| whereas palm sugar is made from the sap of the | | | | Thais believe the number "nine" is an auspicious |
| sugar palm or palmyra palm, called Taan in Thai. | | | | number which represents progress and |
| Palm sugar is often used interchangeably with | | | | advancement. |
| coconut palm sugar but they are different in | | | | One of my favorite desserts is Luk Choob. Made |
| many ways. For instance, palm sugar is dryer and | | | | from mung dal beans, this dessert is a collection |
| more solid than coconut palm sugar. It is also | | | | of miniature replicas of fruits and vegetables. The |
| more expensive than coconut palm sugar. In | | | | fruits and vegetables are colorful and glossy, |
| some dessert recipes, coconut palm sugar is | | | | artistically carved, and styled with vegetable dyes |
| often replaced with palm sugar. The replacement | | | | and glazed in the gelatin-like agaragar. Bua Loy |
| may lend the same general look to the dessert | | | | Benjarong is another interesting dessert. Bua Loy |
| but the dessert will be different in taste and | | | | Benjarong is gluten balls in coconut milk, a dish |
| aroma. | | | | that has been with Thailand for over 200 years. |
| Thai desserts are well known for their intriguing | | | | The little balls, the size of the tip of the pinky, are |
| light tones. Generally the colors used to attract | | | | made from sticky rice flour mixed with natural |
| people are made from natural flowers or plants. | | | | colors. Benjarong refers to 5 natural colors: green |
| The following are examples of the most common | | | | (from pandanus leaf), purple (from taro and |
| color sources used in Thai desserts: | | | | Chitoria Tematea Linn flower), yellow (from |
| - Pandanus leaf (Bai Toey): giving a dark green | | | | pumpkin), blue (from Chitoria Tematea Linn |
| color; | | | | flower) and white (from jasmine water). |
| - Spathe of coconut or palmyra palm leaf (Kab | | | | Additionally, tapioca and black beans in coconut |
| Ma Prao or Bai Taan) : giving a black color; | | | | milk (Sakoo Tao Dum), coconut custard in a |
| - Turmeric (Kha Min): giving a yellow color; | | | | hollowed pumpkin (Sangkhaya Fak Thong), grilled |
| - Flower of Chitoria Tematea Linn (Dok Un Chun): | | | | coconut cakes (Paeng Jee), mung dal beans and |
| giving a blue color (adding lime juice will give a | | | | lotus seeds with coconut topping (Tao Suan Med |
| purple color); | | | | Bua) are desserts, to name a few, that are |
| - Flower of Aeginetia Pedunculata (Dok Din): giving | | | | common in Thailand. |
| a black color (but the flower is actually a dark | | | | Thai desserts have always been a part of Thai |
| purple color); | | | | culture. They reflect caring, patience and an |
| - Saffron (Yah Fa Rang): giving a yellow-orangish | | | | enjoyable way of life. Unfortunately, as time |
| color; | | | | passes, some of the traditions and beliefs are |
| - Roselle (Kra Jiab): giving a dark red (maroon-like) | | | | being forgotten in Thai society, although most |
| color; | | | | kinds of desserts still exist. Their tempting and |
| - Lac (Krang): giving a red color; | | | | satisfying tastes leave a lasting impression - which |
| Fragrance is another unique characteristic of Thai | | | | is in turn an integral part of why Thai desserts |
| desserts. There are many ways of making good | | | | have not been lost with time. |