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Thai cuisine is famous for its attractive delicacy and spiciness. However, Thai desserts have been overlooked. Three of Thailand’s most famous desserts outside Thailand are glutinous rice, fried banana and coconut ice cream mango. For centuries, Thailand has a vast tradition of desserts, offering many ideas and options.

Thai desserts have long been with Thai people and certainly date back to the Sukhothai era (1238-1350). Thais have long traded with China and India, which also helped them exchange cultures and traditions, including food. During the Ayutthaya period (1350-1767), Thais began trading with Western countries. The Portuguese were the first Westerners to introduce the use of eggs and ovens. Thai desserts such as Thong Yip (Pinch Gold), Thong Yod (Drop Gold) and Foi Thong (Golden Thread) are from Thailand and not Thailand, as most people speculate, not from Thais.

Thai desserts are renowned for their organisation’s intricacy and elaborateness and the time-consuming patient care. The characteristics of Thai desserts are the breadth of sweetness and other factors such as a pleasing aroma, which delicately and exquisitely start from preparing the ingredients to the final product. There are many ways to make Thai desserts. There are various complex processes, such as steaming, baking, boiling, and frying, which involves cooking egg yolk with syrup. The main ingredients of most Thai desserts include coconut milk, sugar, flour, eggs, salt, food colorings and flavors.

Fresh coconut is essential for making high-quality Thai desserts. In the old days, only fresh coconuts were used in Thai desserts. And now, to make coconut milk, the finely grated coconut meat is still steeped in warm water rather than hot water. Then squeeze until dry. The white liquid from the first press is called “Hua Ka Ti”. Then add hot water again to make the second and third compressed coconut milk. This is called a “Hang Ka Ti”. Finely grated coconut meat is typically used about three times and then discarded. Freshly squeezed coconut milk has a better taste and aroma than commercial coconut milk. However, it is becoming more common for families to use commercial coconut milk due to the faster pace of life or the emphasis on other life elements.

Sugar is one of the main ingredients in Thai desserts. Two common sugars used in Thai desserts are coconut palm sugar and palm sugar.

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