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.

#1 Durian Sticky Rice

Durian, often called the "king of fruits," is beloved in Southeast Asia for its unique and fragrant flavor. While its strong smell may lead to restrictions in public places like elevators and public transportation, its rich taste is a favorite in many Thai desserts.

• How to Make Durian Sticky Rice
  
  
  • Ingredients:
    • 1 cup of sticky rice
    • 1 cup of coconut milk (for steaming)
    • 1/2 cup of coconut milk (for serving)
    • 2 teaspoons of sugar (adjust to taste)
    • Fresh durian meat
      
      
  • Instructions:
    • Prepare the Sticky Rice
      • Wash and rinse the sticky rice thoroughly with water. Use a sieve to drain the excess water.
        
        
    • Steam the Sticky Rice
      • Place the sticky rice in a bowl.
      • Steam over high heat for 45 minutes, adding 1 cup of coconut milk during the steaming process. This will then infuse the rice with a rich, creamy flavor.
        
        
    • Cool and Divide
      • When the rice is cooked, you may set it aside to cool.
      • Divide the sticky rice evenly between two serving dishes.
        
        
    • Prepare the Durian Mixture
      • In a separate bowl, mix the fresh durian meat with sugar. Around 2 teaspoons of sugar are typically used, but you can adjust this based on your own taste preferences or dietary needs.
        
        
    • Assemble the Dessert
      • Spoon the durian mixture over the sticky rice in each dish, ensuring an even distribution.
        
        
    • Finish with Coconut Milk
      • Pour half a cup of coconut milk over each plate to enhance the richness and flavor.
        
        
    • Serve and Enjoy
      • Your durian sticky rice is ready to be savored. Enjoy this traditional Thai dessert, perfect for any meal of the day.

#2 Bamboo Sticky Rice

Bamboo sticky rice, also known as 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 Bamboo Sticky Rice
  
  
  • 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 Bamboo Sticky Rice:
      • 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.

#3 Khao Tom Mud

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.

#4 I Tim Kati

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.

#5 Thai Popsicles

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.

#6 Khanom Buang

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.
      • Pour a small amount of batter onto the pan, spreading it into a thin, round 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.

#7 Tuang Muan Sot

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 heat.
      • Drop 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.

#8 Bua Loy Nam King

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 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
      • In a mixing bowl, knead the rice flour with small amounts of water until a firm, smooth dough forms. The dough should be pliable but not sticky.
      • 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 ginger slices 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.

#9 Tong Yod

Tong Yod, also known as "Golden 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 Tong Yod
  
  
  • 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.

Tong Yod 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.

#10 Khanom Mo Kaeng

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
      • Preheat the oven to a temperature of around 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.

Thai Desserts Unveiled: A Sweet Conclusion

In Thailand, the art of cooking extends to crafting exquisite desserts, exemplified by the tantalizing Durian Sticky Rice, crispy Khanom Buang, and irresistible Khanom Mo Kaeng. The vibrant street food scene, featuring treats like I Tim Kati, Thai Popsicles, and Tuang Muan Sot, captivates locals and visitors alike. These diverse and delectable desserts epitomize Thailand's culinary prowess and cultural richness, offering a harmonious blend of unmatched sweet and savory delights.

For food enthusiasts, exploring Thailand's dessert landscape unveils tales of history, innovation, and resilience. Whether sampled from bustling street carts or savored in upscale eateries, Thai sweets promise a culinary and cultural journey that lingers long after the last bite. Thailand's dessert paradise beckons gourmands to indulge in a symphony of flavors that celebrates the country's culinary mastery and cultural tapestry.