Top 10 Most Popular Desserts in Thailand (And How to Make Them)

Thailand is known for its vibrant culinary scene, where you can savor various delectable dishes like Pad Thai, Tom Yum, and crab omelets with spicy dipping sauce. Beyond these savory delights, Thai cuisine also boasts an impressive variety of mouthwatering desserts perfect for breakfast, lunch, or dinner.

In this article, we'll explore the top 10 most popular desserts in Thailand and provide you with recipes so you can enjoy these sweet treats at home. Whether you're a seasoned foodie or a curious newcomer to Thai cuisine, these desserts will surely delight your taste buds.

Exploring Thailand's Most Popular Desserts: A Sweet Culinary Adventure

Thailand is well known for its vibrant food scene, and its desserts are a delightful reflection of this rich heritage. From the creamy textures of Mango Sticky Rice to the unique flavors of Khao Lam, each dessert tells a story of tradition and creativity. We are going to explore the cultural significance and preparation methods of these beloved treats, ensuring you appreciate the artistry behind Thailand's most popular desserts. Whether you're planning to indulge in these sweets during your travels or recreate them at home, understanding their origins will enhance your experience and connection to Thai cuisine.

#10 Khanom Mo Kaeng (ขนมหม้อแกง)

Khanom Mo Kaeng is a delightful Thai delicacy that combines the flavors of custard, flan, and cake, resulting in an irresistible, sugary, and tender treat.

• How to Make Khanom Mo Kaeng
  
  
  • Ingredients:
    • 3 tablespoons oil
    • 2 shallots, thinly sliced
    • Palm or coconut sugar softened (to taste)
    • 1 cup cooked mung beans
    • 4 eggs
    • 1/2 cup granulated sugar
    • 1/4 teaspoon salt
      
      
  • Instructions:
    • Prepare the Shallots
      • In a small skillet, heat around 3 tablespoons of oil over medium-low heat, and then add the thinly sliced shallots.
      • Cook until they turn golden brown and crisp, stirring occasionally. Do not increase the heat to prevent burning.
      • Once crispy, transfer the shallots to a paper towel-lined plate to drain. Reserve the leftover oil.
        
        
    • Grease the Baking Dish
      • Grease the inside and outside of a 9x13-inch baking dish with some reserved oil.
        
        
    • Preheat the Oven
      • Set the oven's temperature to approximately 375°F (190°C).
        
        
    • Soften the Sugar
      • Soften the palm or coconut sugar according to your preference.
        
        
    • Prepare the Custard Mixture
      • Combine the cooked mung beans, eggs, softened sugar, granulated sugar, salt, and any remaining shallot oil in a blender or food processor.
      • Blend until smooth and well combined. Allow any foam to subside after mixing for about 5 minutes.
        
        
    • Bake the Custard
      • Pour the custard mixture into a separate baking dish. Place the dish on a rack in the top third of the preheated oven.
      • Bake for 35 to 45 minutes until the middle is slightly firm and the top is golden brown.
        
        
    • Serve
      • Once the custard is cooked, you may remove it from the oven.
      • Then, let it cool slightly.
      • Garnish with the fried shallots before serving.

Khanom Mo Kaeng is best enjoyed warm or at room temperature. It truly offers a delightful blend of sweet and savory flavors with a hint of crispiness from the fried shallots. It's a perfect dessert to indulge in on any occasion.

#9 Thong Yot (ทองหยอด)

Thong Yot, also known as "gold egg-yolk drops," is a traditional tasty Thai dessert made from egg yolks and a blend of rice and wheat flour, cooked in a bubbling floral syrup. The batter is carefully shaped into small, golden drops, creating a visually stunning and delicious treat.

• How to Make Thong Yot
  
  
  • Ingredients
    • 6 cups water (for thick syrup)
    • 10 cups castor sugar (for thick syrup)
    • 1 cup water (for thin syrup)
    • 1 cup castor sugar (for thin syrup)
    • 10-12 egg yolks
    • 2 tablespoons rice flour
    • 2 tablespoons wheat flour
      
      
  • Instructions
    • Prepare the Thick Syrup
      • Combine 6 cups of water and 10 cups of castor sugar in a large pot. Bring to a boil, then continue stirring until the sugar is fully dissolved to create a thick syrup. Keep it simmering.
        
        
    • Prepare the Thin Syrup
      • Combine 1 cup of water and another 1 cup of castor sugar in a separate pot.
      • Heat until the sugar is dissolved; then, you may set it aside. This syrup will be used to soak the cooked drops.
        
        
    • Prepare the Egg Yolks
      • Pass the egg yolks through a muslin sieve to ensure a smooth texture. Push the available yolks through the sieve using a spatula or spoon.
        
        
    • Whisk the Egg Yolks
      • In a mixing bowl, vigorously whisk the egg yolks for 15-20 minutes until they become thick and frothy.
        
        
    • Combine with Flour
      • In a separate bowl, continue to mix the rice flour and wheat flour together.
      • Gradually add four tablespoons of this flour mixture to the whisked egg yolks, blending well until smooth.
        
        
    • Cook the Drops
      • Heat the thick syrup to a vigorous boil.
      • Using your thumb, index, and middle fingers, take a small amount of the egg batter and carefully drop it into the boiling syrup.
      • If the batter is too thin, you may add more flour until it holds together when dropped.
      • Repeat this process, ensuring the syrup remains boiling. Cook the drops until they turn a golden yellow color and float to the surface, indicating they are done.
        
        
    • Soak in Thin Syrup
      • Remove the cooked drops from the thick syrup and immediately transfer them to the thinner syrup.
      • Let them soak to absorb the sweetness.
        
        
    • Serve
      • Once all the drops are cooked and soaked, remove them from the syrup and let them cool slightly.
      • Arrange on a serving plate and enjoy.

Thong Yot is a delightful, sweet treat that showcases the rich, golden color and smooth texture of the egg yolk. It is a perfect addition to any festive occasion or as a special dessert.

#8 Bua Loy Nam King (บัวลอยน้ำขิง)

Bua Loy Nam King is a delightful dessert featuring small rice flour dumplings filled with black sesame paste, served in a refreshing and aromatic ginger broth. The combination of the warm, soothing broth and the rich, nutty dumplings makes this treat both comforting and flavorful.

• How to Make Bua Loy Nam King
  
  
  • Ingredients:
    • 1 cup black sesame seeds
    • 1/2 cup palm sugar (or, as an alternative, brown sugar)
    • 1 cup rice flour
    • Water (as needed)
    • 4 cups water (for broth)
    • 1/2 cup brown sugar (for broth)
    • 3-4 slices fresh ginger
      
      
  • Instructions:
    • Prepare the Black Sesame Paste
      • In a dry pan, toast the black sesame seeds over low heat until fragrant. Allow to cool slightly.
      • Grind the available sesame seeds into a fine powder using a food processor.
      • In a heavy pan, melt the palm sugar or brown sugar over low heat. Stir in the ground sesame seeds until the mixture forms a sticky paste.
      • Remove from heat.
      • Then, set aside to cool.
        
        
    • Make the Rice Flour Dough
      • Knead the rice flour and a little water in a mixing bowl until a solid dough forms. While not sticky, the dough should be malleable.
      • Divide the dough into small, golf-ball-sized pieces. Flatten each piece into a disc with your fingers.
        
        
    • Fill the Dumplings
      • Place a small amount of the sesame paste in the center of each dough disc.
      • Carefully wrap the dough around the paste, pinching the edges to seal it, and roll it into smooth balls. Repeat until all the dough and paste are used.
        
        
    • Prepare the Ginger Broth
      • In a pot, prepare to bring 4 cups of water to a boil.
      • Proceed to add the brown sugar and small pieces of ginger and simmer for 10 minutes to infuse the broth with ginger flavor.
        
        
    • Cook the Dumplings
      • Gently drop the filled dumplings into the simmering ginger broth.
      • Cook until the dumplings float to the surface, about 5-7 minutes, indicating they are done.
        
        
    • Serve
      • Ladle the ginger broth and dumplings into bowls.
      • Serve hot, enjoying the contrast between the warm, spicy broth and the sweet, nutty dumplings.

Bua Loy Nam King is a perfect dessert for a cozy evening. It provides a soothing and satisfying end to any meal.

#7 Tuang Muan Sot (Thai Fresh Curled Wafers)

Tuang Muan Sot, also known as Thai fresh curled wafer, is a delightful pancake that combines the caramel sweetness of coconut sugar, the saltiness and aroma of coconut milk, the smoothness of tender coconut flesh, and the crunchiness of toasted black sesame seeds.

• How to Make Tuang Muan Sot
  
  
  • Ingredients:
    • 1/4 cup black sesame seeds
    • 1/2 cup young coconut flesh, thinly sliced
    • 1/2 cup tapioca flour
    • 1/2 cup rice flour
    • 1/2 cup palm sugar
    • 1 cup coconut milk
    • 1/4 cup coconut juice
    • Food coloring (optional)
    • Vegetable oil for frying
      
      
  • Instructions:
    • Prepare the Ingredients
      • Over low heat, roast the black sesame seeds in a dry pan until fragrant. Set aside.
      • Thinly slice the young coconut flesh and set aside.
        
        
    • Make the Batter
      • Combine the tapioca flour, rice flour, palm sugar, coconut milk, and coconut juice in a mixing bowl.
      • Mix well until smooth.
      • Strain the mixture twice to ensure there are no lumps.
        
        
    • Add Color and Coconut Flesh
      • If desired, you may add a few drops of food coloring to portions of the batter for different colors. Mix well.
      • Add the sliced coconut flesh to the batter, keeping different colors separate if you use food coloring.
        
        
    • Cook the Wafers
      • Lightly grease a skillet using vegetable oil and heat over low temperature.
      • Put a small amount of batter onto the skillet and spread it thinly to form a round pancake.
      • Cook until the pancake is firm and lightly browned, then flip it over to cook the other side.
      • While still warm, quickly roll the pancake into a cylindrical shape.
        
        
    • Serve
      • Sprinkle with toasted black sesame seeds before serving.
      • Enjoy these delicate and flavorful Thai fresh curled wafers as a snack or dessert.

Tuang Muan Sot offers a wonderful blend of textures and flavors, making it a unique and enjoyable treat. Perfect for sharing, these curled wafers are a delightful addition to any gathering.

#6 Mango Sticky Rice (Khao Niew Mamuang ข้าวเหนียวมะม่วง)

Mango Sticky Rice, known as Khao Niew Mamuang, is one of Thailand's most iconic desserts, celebrated for its delightful combination of sweet and creamy flavors. This dish features glutinous rice steamed to perfection, served with mango slices, and topped with a rich coconut sauce.

• How to Make Mango Sticky Rice
  
  
  • Ingredients:
    • 1 cup glutinous (sticky) rice
    • 1 1/2 cups coconut milk
    • 1/2 cup sugar
    • 1/4 teaspoon salt
    • 2 ripe mangoes, peeled and sliced
    • Sesame seeds or mung beans for garnish (optional)
      
      
  • Instructions:
    • How to Make Mango Sticky Rice
      • Rinse the glutinous rice under cold water until the water runs clear.
      • To soften the rice, soak it in water for at least four hours or overnight.
      • After draining, put the rice in a steamer that has been lined with banana leaves or cheesecloth. For 20 to 30 minutes, steam over boiling water until soft.
        
        
    • Make the Coconut Sauce
      • Take a saucepan and mix the coconut milk, sugar, and salt. Heat slowly over medium heat until the sugar dissolves, but do not bring it to a boil.
      • Reserve about 1/4 cup of the coconut sauce for drizzling later.
        
        
    • Combine Rice and Coconut Sauce
      • After cooking, move the sticky rice to a mixing dish.
      • Pour in the majority of the warm coconut sauce and mix well. Let it sit for about 10 minutes to absorb the flavors.
        
        
    • Serve
      • Put a portion of the sticky rice on a plate alongside sliced mangoes.
      • Drizzle with the reserved coconut sauce and garnish with sesame seeds or mung beans if desired.

Mango Sticky Rice is best enjoyed warm or at room temperature. The sweet, creamy coconut sauce perfectly complements the natural sweetness of ripe mangoes, making it a beloved dessert that captures the essence of Thai cuisine.

#5 Thai Popsicles (ไอติมหลอด)

Thai popsicles, or "ice lollies," are a unique street treat often crafted in metal kettles with numerous tubes. Street vendors in Thailand can freeze a variety of popsicle flavors in these tubes using a mixture of ice and rock salt, resulting in a refreshing delight ready in under 20 minutes.

• How to Make Thai Popsicles
  
  
  • Ingredients:
    
    • 1 cup sugar
    • 2 cups water
    • 2 cups fruit juice (your choice of flavors)
      
      
  • Instructions:
    • Prepare the Sugar Syrup
      • Bring the sugar and water to a boil in a large saucepan.
      • Once boiling, you may reduce the heat and let it simmer for a few minutes, stirring occasionally to ensure the sugar fully dissolves.
      • Remove from heat.
      • Then, let it cool slightly.
        
        
    • Add the Fruit Juice
      • Mix well to combine your choice of fruit juice with the cooled sugar syrup.
        
        
    • Fill the Molds
      • Pour the juice mixture into paper cups or popsicle molds, filling each about 1/4 cup full.
      • If using paper cups, cover the tops with any foil and poke a popsicle stick through the center.
        
        
    • Freeze the Popsicles
      • Place the molds in the freezer and let them freeze until solid, typically for 2 to 3 hours.
      • For best results, leave them in the freezer overnight.
        
        
    • Unmold and Serve
      • Dip the popsicles briefly in warm water to easily remove them from their molds.
      • This will help them release cleanly from the sides.
        
        
    • Storage Tips
      • Store any leftover popsicles in a sealed container or freezer bag to keep them fresh.
      • Enjoy them throughout the summer for a cool, refreshing treat.

Making Thai popsicles at home brings a taste of Thailand's street food culture to your kitchen. Experiment with different fruit juices to create your favorite combinations, and share these delightful frozen treats with friends and family.

#4 Khanom Buang (Thai Crepes ขนมเบื้อง)

Khanom Buang, a classic Thai street snack, requires careful planning and execution. This delightful treat features a crispy rice flour pancake topped with a luscious meringue and sweet candied duck egg yolk, making it an irresistible dessert.

• How to Make Khanom Buang
  
  
  • Ingredients:
    • 1 cup rice flour
    • 1/2 cup water
    • 1/4 cup coconut milk
    • 2 egg whites
    • 1/2 cup sugar
    • 1/2 teaspoon cream of tartar
    • Candied duck egg yolk (optional for topping)
      
      
  • Instructions:
    • Prepare the Batter
      • Mix the rice flour, water, and coconut milk in a bowl until you have a smooth batter.
        
        
    • Make the Meringue
      • Beat all the egg whites in a separate bowl until frothy.
      • Then, gradually add the available sugar and cream of tartar.
      • Continue to beat until stiff peaks form.
        
        
    • Cook the Pancakes
      • Over medium heat, heat a non-stick pan until the air above it begins to shimmer.
      • Spread a tiny bit of batter onto the pan to create a thin, circular pancake.
      • Cook until its edges are crispy and the center is cooked through.
        
        
    • Assemble the Pancakes
      • Once the pancake is cooked, spread a dollop of the meringue on top.
      • Add a small amount of candied duck egg yolk or your choice of sweet or salty fillings.
        
        
    • Fold and Serve
      • Carefully fold the pancake in half to form a half-circle.
      • Serve immediately while the pancake is still crispy.

Khanom Buang is a delicious and visually appealing dessert that showcases Thai cuisine's intricate flavors and textures. This treat is surely perfect for any occasion with its combination of crispy pancakes, creamy meringue, and rich toppings.

#3 I Tim Kati (Thai Coconut Ice Cream ไอศครีมกะทิ)

I Tim Kati, or Thai coconut ice cream, is a beloved and affordable street snack in Thailand. Often served in a coconut shell, this refreshing treat is especially popular with schoolchildren who flock to street vendors for a scoop after classes.

• How to Make I Tim Kati
  
  
  • Ingredients:
    • 1 cup coconut water
    • 1/2 cup organic coconut sugar
    • 1 cup coconut milk
    • 1/2 cup shredded coconut flakes
    • 1/2 teaspoon ginger powder
    • 1/4 teaspoon kosher salt
      
      
  • Instructions:
    • Prepare the Coconut Base
      • In a medium pot, bring the coconut water to a boil. Add the organic coconut sugar and stir until fully dissolved.
        
        
    • Combine Ingredients
      • Add the coconut milk, shredded coconut flakes, ginger powder, and kosher salt to the pot.
      • Stir until all ingredients are well combined.
        
        
    • Cool the Mixture
      • Remove the pot from the stove.
      • Allow the mixture to cool to at least room temperature.
        
        
    • Freeze the Mixture
      • Pour the cooled mixture into any shallow dish or pan.
      • Then, place it in the freezer.
        
        
    • Stir Periodically
      • After around 1 hour, remove the dish from the freezer and whisk the mixture thoroughly.
      • Repeat this process every hour until the mixture reaches the desired consistency, which typically takes 3 to 4 hours.
        
        
    • Serve
      • Once the ice cream is fully set, you may scoop it into bowls or coconut shells for an authentic touch.
      • Enjoy this delightful treat that captures the essence of Thai street food.

I Tim Kati is perfect for cooling down on a hot day. It offers a taste of traditional Thai flavors that will please kids and adults.

#2 Khao Lam (Bamboo Sticky Rice ข้าวหลาม) 

Khao Lam, is a traditional Thai dessert cooked and steamed inside a bamboo stalk. This sweet and sugary treat is made with sticky rice, coconut milk, and red beans, creating a delightful and visually appealing dish. It's not only a delicious meal but also makes for stunning holiday photos.

• How to Make Khao Lam
  
  
  • Ingredients:
    • 1 cup of sticky rice (white or red)
    • 1/2 cup of red beans
    • 1 cup of coconut milk
    • Banana leaves
    • Bamboo stalks
      
      
  • Instructions:
    • Prepare the Sticky Rice
      • Soak the sticky rice in water overnight to soften it. Drain the rice thoroughly before cooking.
        
        
    • Prepare the Bamboo Stalks
      • Line the interior of each bamboo stalk with a banana leaf, shaping it into a cigar-like form. This will then prevent the rice from sticking to the bamboo and infuse it with a subtle banana flavor.
        
        
    • Fill the Bamboo Stalks
      • Carefully spoon the soaked sticky rice and red beans into the lined bamboo stalks. Add enough coconut milk to cover the rice and beans mixture.
        
        
    • Seal the Bamboo Stalks
      • Use additional banana leaves and thread to seal the open end of each bamboo stalk securely.
        
        
    • Grill the Bamboo Stalks
      • Grill the bamboo stalks over medium heat for about 10 minutes, turning occasionally.
      • Grill until the bamboo becomes charred and the rice mixture is cooked through.
        
        
    • Serve the Khao Lam
      • Once cooked, remove and discard the banana and bamboo leaves.
      • Serve the sticky rice warm and enjoy this traditional Thai dessert.

This unique preparation method not only enhances the flavor of the sticky rice but also makes for a memorable dining experience.

#1 Khao Tom Mud (Banana Sticky Rice ข้าวต้มมัด)

Khao Tom Mud, a delightful Thai dessert featuring coconut and banana flavors wrapped in banana leaves, is a delicious way to enjoy sweet, sticky rice. This treat is popular not only in Thailand but also in neighboring countries like Laos. Often sold by street vendors, it is perfect for on-the-go snacking.

• How to Make Khao Tom Mud
  
  
  • Ingredients:
    • 1 cup of sticky rice
    • 1 cup of coconut milk
    • 1/2 teaspoon of salt
    • 2 tablespoons of agave syrup or coconut blossom sugar
    • Pandan leaves (optional)
    • Fresh bananas
    • Banana leaves
      
      
  • Instructions:
    • Prepare the Sticky Rice
      • Soak the sticky rice in water for at least 4 hours or overnight to soften it. Drain thoroughly before cooking.
        
        
    • Cook the Rice
      • In a pot, combine the soaked sticky rice, coconut milk, salt, and agave syrup (or coconut blossom sugar).
      • If using pandan leaves, cut them vertically, knot them, and add them to the pot for additional flavor.
      • Cover the pot, and then make sure you cook on low heat.
      • Allow the rice to absorb the liquid without opening the lid or stirring. Depending on your stove and pot size, this process typically takes 20-30 minutes.
      • Check occasionally to ensure it doesn't burn.
        
        
    • Cool the Rice
      • Once the rice has absorbed all the liquid, remove it from the heat. Discard the pandan leaves and spread the rice on a platter to cool.
        
        
    • Prepare the Banana Leaves
      • If you have enough banana leaves, arrange a double layer with the shiny side out. This ensures better wrapping and flavor infusion.
        
        
    • Assemble the Wraps
      • Place two large tablespoons of the cooked sticky rice onto the banana leaves. Add a slice of fresh banana above/on top of the rice.
      • Wrap the banana leaves around the rice and banana tightly, securing them with a string if necessary.
        
        
    • Steam the Wraps
      • Fill the bottom of a steamer with water and bring it to a boil. Place the wrapped rice on the steamer bars and steam for 10-15 minutes.
      • Alternative Method: You may preheat your oven to 175°C (350°F). Place a dish full of water at the bottom of the oven to create steam. Place the banana wraps on metal bars above the water and bake for 10-15 minutes.
        
        
    • Cool and Serve
      • Let the wraps cool for at least an hour before serving.
      • To enhance the banana leaf flavor, refrigerate them overnight for best results.

Enjoy Khao Tom Mud as a sweet and satisfying snack or dessert, perfect for any time of the day.

🐻 Top 10 Recap: Thailand's Most Popular Desserts

Ready for a sweet adventure? Here’s a quick recap of the Top 10 Most Popular Desserts in Thailand. Each dessert offers a unique taste of Thai culture, making them must-tries for any food lover!

Thai Desserts Unveiled: A Sweet Conclusion

Thai desserts are not just sweet treats; they are a celebration of flavors, textures, and cultural heritage. From the comforting warmth of Khao Tom Mud to the refreshing chill of I Tim Kati, these desserts offer something for everyone. Whether you're indulging in them at a local market or trying your hand at making them at home, each dessert tells a story of tradition and culinary artistry. So, gather your ingredients and embark on a delicious journey through Thailand's vibrant dessert landscape!

📍Pin it!