Fit To Be Thai’d

Mention a love for Thai food and most people envision fragrant curries, blistered stir-fried noodles, and chilies so hot they could make you cry. That’s not wrong, but there’s so much more to the cuisine that’s often omitted from overseas menus. Thai desserts are a lesser known facet of the culture that more Americans should be acquainted with.

What Makes Thai Desserts Special?

In Thailand, dessert is not just an afterthought; it’s a grand finale, a crescendo of flavors that often incorporates ingredients like coconut, sticky rice, palm sugar, and exotic fruits to balance out the five tastes of sweet, sour, bitter, salty, and umami. What’s more, many of these treats are traditionally (or “accidentally”) vegan.

Khao Niew Mamuang, AKA Mango Sticky Rice (ข้าวเหนียวมะม่วง)

By far the most recognizable option worldwide, mango sticky rice has a reputation that precedes itself. Regarded as a seasonal treat by those using only the ripest, juiciest mangoes of summer, it embodies the tropical essence of Thailand itself. Creamy coconut milk marries fresh mango slices with tender sticky rice, often served warm. Understated yet spectacular, it’s an ideal complement to any meal, and easy to whip up without any fuss.

Many other variations on the concept exist, like fresh or fried bananas with sticky rice, fresh jackfruit with sticky rice, sweetened black beans with sticky rice, and more.

Khanom Chan (ขนมชั้น)

There’s no mistaking these multicolored, layered sweets, which are one of the most ancient and prestigious of Thai desserts. Dating back to the Sukhothai Kingdom (1238-1438 CE) they were reserved for the most auspicious ceremonies and celebrations. Traditionally, they are made with layers of coconut milk, rice flour, and natural food coloring derived from pandan leaves or butterfly pea tea flower petals. Visually stunning, these bite-sized wonders come in a kaleidoscope of hues, each layer telling a story of taste, color, and history.

Tub Tim Grob (ทับทิมกรอบ)

Often found in the bustling markets of Bangkok, with vibrant colors that give it the nickname of “red rubies” or “pomegranate seeds,” though neither play any role in the actual components. Cubed water chestnuts are coated in tapioca flour and soaked in grenadine or beet juice, infusing them with color and flavor while maintaining a crisp, crunchy texture inside. Floating in a sea of stark-white coconut milk, which is sometimes flavored with a touch of pandan, it’s best described as a refreshing dessert soup.

It’s not hard to replace eggs and adapt many other traditional Thai desserts to follow suit, but there’s something to be said for the instant gratification of getting a treat that’s ready to eat. When ordering at a restaurant, be wary of the possible inclusion of sweetened condensed milk used in concert with coconut milk for added sweetness; though not part of the original formula, it’s become a popular shortcut using modern conveniences. Always ask when in doubt.

In life in general, but especially when enjoying Thai food, don’t forget to save room for dessert. Thai desserts aren’t just sugary treats; they’re the period at the end of a sentence, necessary for properly completing a full thought, or proper meal. Largely gluten-free, no-bake, and inexpensive, they’re accessible treats that everyone can appreciate.