Durian Coconut Milk Soup with Sticky Rice
Banana Leaf Sticky Rice Khao Tom Mat (also called Khao Tom Mat is a native Thai dessert. Thai people usually make it to give to monks during a festival called Tuk Bath Tae Wo.My Mom always makes the khao tom Mat at the beginning of Buddhist lent (Khao Phansa Day and Ok Phansa Day. It is also given to relatives during the festival. Khao Tom Pad is one of my favorite desserts. The banana leaves used to make Khao Tom Mat are normally held together using bamboo ties. However, they can be difficult t
Sticky rice, bananas, sugar and shredded coconut made into a green treat. It becomes green by soaking Pandanus leaves in cool water and adding it to the mixture.
Sweet sticky rice with sweet yellow mango on top and covered in coconut cream syrup. Khao Neow Mamuang is among the most popular Thai desserts to eat in and outside of Thailand. In Bangkok, you’ll find mango sticky rice all over during mango season.
Khao Neow Moon (colored Sticky Rice) Selection of sticky rice made with sugar, coconut milk, salt and a little flavor to create the variation of color
Palm Leaf Treat
Our Thai Dessert
Sticky rice is sweetened with black beans and thick coconut syrup and roasted in a bamboo poles over low fire. After the khao lam is roasted, it’s hacked open with a machete and ready to be served.
Fermented Rice Pudding
This Thai dessert consists of sweet sticky rice topped with a slice of creamy custard. It’s rilling, rich, and delicious.
It’s a super ripe banana that’s wrapped with roasted unripened sticky rice and coconut before being deep fried to a serious crisp on the outside. It’s like an even sugary beter version of a fried banana.
This is the sweet black sticky rice version with shredded coconut on top.
Flower Egg Yolk Tart
These traditional coconut and rice flour dumplings are cooked into little kettle cakes and often topped with a choice of green onions, sweet corn, taro, or just plain. Served hot, they will melt in your mouth.
Sugar, coconut milk, and flour mixed and set in cookie pan to harden into a jelly is a very popular Thai dessert.
It all begins with a pumpkin that’s hollowed out and filled with the creamiest custard you can ever imagine. The whole pumpkin is then sliced into pie like pieces and served normally as a takeaway treat. It’s rich and sweet.
These small little cakes taste a little like corn bread, but instead of corn, they are made from palm heart. They are steamed in palm branches
Sweet Bread
Glass noodles in sweet coconut milk
Water chestnuts in a sweet icy coconut soup
Round Egg York Tard
Shredded Egg Yolk Tart
Burnt Coconut Jelly
Tapioca flour mixed with heavy coconut cream, coconut pulp and sugar and all mixed and steamed to create an intense coconut custard. Sometimes takoh is served just plain while other times it’s placed over a bed or tapioca. It’s often prepared in banana leaf wrappers.
Tapioca flour and peanuts made into a wet cake and wrapped in a banana leaf. Especially eaten during Chinese New Year in Thailand when you’ll see it all over the streets and markets.