Eggs, mungo
beans, rice flour, glutinous rice, lotus seeds, palm sugar, cassava
roots and coconuts are common ingredients of Thai sweets. The
Thais prefer their desserts to have fragrance. Accordingly,
they soak Jasmine and other aromatic flowers in water and
use resultant scented water to make a syrup.
Thai
sweets sold on the street
Bland seeds
or beans are cooked in the syrup to make liquid sweets. Aromatic
candles are often burned next to cakes or cookies in closed
containers to impart scents, or desserts are placed next to fragrant
flowers overnight. Cookies are sometimes garnished with slivers
of gold leaf.
Sang
kha ya custard
Sang
kha ya kha nun jackfruit custard
Ma phrao
sang kha ya coconut custard
Fak
thong sang kha ya squash custard
Thong
yib sweet egg petals
Thong
yot sweet egg drops
Foi
thong sweet egg shred
Lot
chong nam ka thi rice drops in sweet coconut sauce
Kluai
buat chi banana in sweet and salty coconut cream
Luk
tan chuam palm seeds cooked in syrup
Wun
whan sweet jelly
Wun
nam chuam jellied syrup
Ta ko
gelatin topped with coconut cream
Khao
nieo kaeo glutinous rice cooked in coconut cream and sugar .
