Thai Desserts That Are Easy to Make at Home

Thai desserts are a delightful way to experience the rich and vibrant flavors of Thailand. With their unique combinations of ingredients and textures, these sweet treats can be easily recreated in the comfort of your own kitchen. Here are some popular Thai desserts that are easy to make at home.

1. Mango Sticky Rice (Khao Niew Mamuang)

Mango Sticky Rice is perhaps one of the most beloved Thai desserts. This dish combines sweet glutinous rice with fresh mango and a drizzle of creamy coconut sauce.

Ingredients:

  • 1 cup glutinous rice
  • 1 ½ cups coconut milk
  • ½ cup sugar
  • 1 ripe mango
  • Pinch of salt

Instructions:

  1. Soak the glutinous rice in water for 4-6 hours, then steam it for about 30 minutes.
  2. In a saucepan, combine coconut milk, sugar, and salt; heat until the sugar dissolves.
  3. Mix half of the coconut sauce with the cooked rice and let it absorb for about 10 minutes.
  4. Serve the sticky rice with sliced mango on the side, drizzled with the remaining coconut sauce.

2. Thai Coconut Ice Cream (Ice Cream Gati)

This refreshing dessert is perfect for hot days. Thai Coconut Ice Cream is creamy, fragrant, and can be easily made at home without an ice cream maker.

Ingredients:

  • 2 cans of coconut milk
  • 1 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • Optional toppings: toasted peanuts, sweet corn, or coconut flakes

Instructions:

  1. In a bowl, mix coconut milk, sugar, salt, and vanilla extract until well combined.
  2. Pour the mixture into a freezer-safe container and freeze for about 6 hours, stirring every 2 hours to maintain a creamy consistency.
  3. Serve scoops of ice cream with your choice of toppings.

3. Thai Sweet Potato Balls (Bua Loy)

These cute little dumplings are made with sweet potatoes and served in a warm coconut milk soup. They are chewy, sweet, and full of flavor.

Ingredients:

  • 1 cup sweet potato, mashed
  • ½ cup tapioca flour
  • ½ cup coconut milk
  • 2 tablespoons sugar
  • Pinch of salt

Instructions:

  1. Mix the mashed sweet potato with tapioca flour until a soft dough forms.
  2. Roll the dough into small balls and set aside.
  3. In a saucepan, combine coconut milk, sugar, and salt; heat until warm.
  4. Add the sweet potato balls and let them cook until they float to the surface.
  5. Serve warm in the coconut milk soup.

4. Coconut Pancakes (Khanom Krok)

These mini coconut pancakes are crispy on the outside and soft on the inside. They are perfect for snacking or as a light dessert.

Ingredients:

  • 1 cup rice flour
  • 1 cup coconut milk
  • ½ cup sugar
  • ½ teaspoon salt
  • Optional toppings: corn or green onions

Instructions:

  1. Mix rice flour, sugar, and salt in a bowl. Slowly add coconut milk until you have a smooth batter.
  2. Heat a pan or a traditional khanom krok pan and lightly grease it.
  3. Pour a small amount of batter into each depression, add a bit of topping, and cover with more batter if desired.
  4. Cook until the edges are crispy and the tops have set. Remove and serve warm.