Thailand's sweet gems

After fighting your way through the hustle and bustle of Bangkok on a tuk-tuk, it’s nice to unwind with a street-side meal. While Thailand is recognised for its spicy and fragrant dishes, the country’s cuisine also includes a plentitude of luscious desserts. These end of meal treats feature sweet and salty flavours and of course, lots of refreshing tropical fruit. 

We’ve compiled a list of our favourites. Click on a dessert to find a video recipe.

Mango sticky rice : Best not consumed on a full stomach lest the glutinous rice make a heavy paste in your stomach, this dessert is rich and satisfying. the creamy coconut and rice combination is balanced by a fresh, sweet, tangy mango. Durian is a good substitute for the fruit, and either black or white glutinous rice can be used.

Fried bananas : Made by street-vendors, this snack traditionally takes firm, nutritious bananas and fries them beyond recognition.

Grass jelly : The dark, murky colours of this jelly may put tourists off, but this grass jelly is a variation of jelly found commonly throughout Asia. It is served with brown sugar and ice.

Tong yip/tong yod : These are known as pinched egg yolk drops or golden yolk drops . They are made by dropping several egg yolks combined with flour into a boiling syrup of sugar and water. A teardrop shape is created and the soft, rich sweets are covered in a light syrup before serving.

Khanom A-lua:  This is the Thai version of Mochi, containing wheat flour, sugar and coconut cream cooked on a low heat to give it that elastic and chewy consistency. These treats come in bright pinks and greens. They are similar to the multi-layered sweets, otherwise known as Khanom Chan.

Matching your dessert with your wine

If you are looking for something to sip in the heat as you savour your sweet treat, try Thailand’s own Muscat or Chenin Blanc from local winery, Monsoon.

© Photo: Lynn Chen@Flickr