10 Sweet Thai Dessert Recipes for Tropical Treats That Feel Magical

There’s something enchanting about Thai desserts that transports me to a tropical paradise. The luscious taste of mango sticky rice, with sweet mangoes and creamy coconut, is simply irresistible. The crispy delight of fried banana fritters adds a lovely crunch to any dessert spread. Have you ever tried homemade pandan coconut jelly? It’s a delightful experience that brings the tropics right to your kitchen.

Mango Sticky Rice

Mango Sticky Rice is a classic Thai dessert that combines the rich creaminess of coconut milk with the natural sweetness of ripe mangoes, all nestled on a bed of sticky rice. This delightful dish is traditionally served as a comforting and invigorating treat, perfect for any occasion.

The combination of flavors and textures makes it a favorite among both locals and those who enjoy exploring international cuisines. The sticky rice is steamed to perfection, then mixed with a sweetened coconut sauce, and topped with freshly sliced mangoes, creating a harmonious balance that’s truly irresistible.

To create this delectable dessert for a serving size of 4-6 people, you’ll need to start by gathering all the necessary ingredients. The preparation involves a simple yet precise method to guarantee the sticky rice achieves the right consistency and flavor. This recipe is perfect for those looking to experience a taste of Thailand from the comfort of their own kitchen.

Ingredients:

• 2 cups glutinous rice (also known as sticky rice)
• 1 1/2 cups coconut milk
• 1 cup sugar
• 1/2 teaspoon salt
• 3 ripe mangoes, peeled and sliced
• 1 tablespoon toasted sesame seeds (optional)

Cooking Instructions:

1. Prepare the Sticky Rice: Begin by soaking the glutinous rice in water for at least 4 hours or overnight. This helps the rice achieve a desirable sticky texture. Once soaked, drain the rice and steam it for about 30-40 minutes until it becomes translucent and tender.
2. Make the Coconut Sauce: In a saucepan, combine the coconut milk, sugar, and salt. Cook over medium heat, stirring constantly, until the sugar dissolves completely. Don’t let the mixture boil. Once ready, remove from heat.
3. Mix the Rice and Sauce: Transfer the cooked sticky rice into a large bowl. Gradually pour about two-thirds of the coconut sauce over the rice, mixing thoroughly to guarantee the rice absorbs the sauce evenly. Let it sit for about 10-15 minutes to allow the flavors to meld.
4. Plate and Serve: Arrange the sticky rice on a serving platter or individual plates. Top with sliced mangoes and drizzle the remaining coconut sauce over the top. Sprinkle toasted sesame seeds if desired for an added crunch.
5. Enjoy: Serve the Mango Sticky Rice at room temperature or slightly warm for the best experience.

Extra Tips:

When preparing Mango Sticky Rice, choosing the right type of rice is vital; only glutinous or sticky rice will yield the correct texture. Confirm the mangoes are ripe and sweet for the best flavor balance.

If you have time, consider using fresh coconut milk for a more authentic taste. Additionally, if you prefer a little extra sweetness, you can adjust the sugar content in the coconut sauce to your liking.

Finally, if you want a touch of color, a few drops of pandan extract can be added to the coconut sauce for a hint of green and an aromatic twist.

Thai Coconut Custard

Thai Coconut Custard, known as Khanom Krok, is a beloved street food dessert in Thailand. These delightful treats are bite-sized pieces of coconut goodness with a slightly crispy exterior and a soft, creamy interior. Traditionally, they’re cooked in a special pan that resembles an aebleskiver pan, with small, round indentations. The combination of rich coconut milk and rice flour gives these custards their unique texture and flavor that perfectly balances sweetness and creaminess.

Whether you’re enjoying them as a snack or a dessert, they’re guaranteed to satisfy your sweet tooth.

Making Thai Coconut Custard at home is a fun and rewarding experience. It’s a simple recipe that requires few ingredients, making it an excellent choice for those looking to explore Thai cuisine without needing too many exotic items. This dish is best shared with friends and family, offering a perfect serving size for 4-6 people. With a little patience and attention, you can recreate this popular Thai street food in your own kitchen.

Ingredients for 4-6 people:

• 1 cup coconut milk
• 1/2 cup rice flour
• 1/4 cup sugar
• 1/4 teaspoon salt
• 1/4 cup shredded coconut (optional)
• 1/4 cup spring onions, finely chopped (optional, for garnish)
• Oil or butter for greasing the pan

Cooking Instructions:

1. Prepare the Batter: In a mixing bowl, combine the coconut milk, rice flour, sugar, and salt. Whisk together until the mixture is smooth and free of lumps. If you want to add extra texture, stir in the shredded coconut. This batter will be the base for your custard.
2. Preheat the Pan: Place your aebleskiver pan or non-stick muffin pan over medium heat. Allow it to warm up thoroughly. Once the pan is hot, lightly grease each indentation with oil or butter to prevent the custards from sticking.
3. Cook the Custards: Pour the batter into each indentation, filling them about three-quarters full. Let them cook for about 5-7 minutes, or until the edges start to firm up and become golden brown. The center should remain soft and creamy.
4. Flip the Custards: Use a small spoon or skewer to gently flip each custard over, allowing the other side to cook. Cook for an additional 3-4 minutes until both sides are evenly browned.
5. Serve and Garnish: Once cooked, remove the custards from the pan and let them cool slightly on a plate. If desired, sprinkle finely chopped spring onions over the top for a contrasting flavor. Serve warm and enjoy!

Extra Tips:

When making Thai Coconut Custard, make sure your pan is well-heated before adding the batter to promote a crispy exterior. Be gentle when flipping the custards to avoid breaking them.

You can experiment with toppings or fillings, such as adding corn kernels or taro for additional texture and flavor. If you don’t have an aebleskiver pan, a regular non-stick frying pan can work as well, though the shape will be different.

Adjust the sweetness to your preference by slightly varying the amount of sugar you use. Enjoy your homemade Khanom Krok with a cup of tea for an authentic Thai experience!

Pandan Coconut Jelly

This recipe is designed to serve 4-6 people, making it ideal for family gatherings or small parties. The preparation involves creating two layers: a soft pandan layer and a creamy coconut layer. Each bite offers a contrast of textures and flavors, with the sweet coconut milk balancing the earthy notes of pandan.

Let’s immerse ourselves in the ingredients and steps needed to create this delicious Thai dessert.

Ingredients:

• 1 cup pandan juice (made from pandan leaves)
• 1/2 cup coconut milk
• 1 cup water
• 1/2 cup sugar
• 1 tablespoon agar-agar powder
• 1/4 teaspoon salt

Cooking Instructions:

1. Prepare the Pandan Juice: Begin by washing a handful of fresh pandan leaves. Cut them into small pieces and blend with 1 cup of water until smooth. Strain the mixture using a fine mesh or cheesecloth to extract the pandan juice. Set aside.
2. Mix Agar-Agar with Water: In a medium saucepan, combine 1 cup of water and 1 tablespoon of agar-agar powder. Stir well to dissolve the agar-agar completely.
3. Add Pandan Juice and Sugar: Add the pandan juice and 1/4 cup of sugar to the saucepan. Heat the mixture over medium heat, stirring continuously until the sugar dissolves and the mixture begins to boil. Reduce the heat and simmer for another minute.
4. Pour Pandan Layer into Molds: Carefully pour the pandan mixture into a mold or individual serving cups, filling halfway. Allow it to cool and set at room temperature or in the refrigerator for about 15-20 minutes.
5. Prepare the Coconut Layer: While the pandan layer is setting, clean the saucepan and combine 1/2 cup of coconut milk, another 1/4 cup of sugar, 1/4 teaspoon of salt, and any remaining agar-agar mixture. Heat over medium heat, stirring until everything is well combined and the mixture starts to simmer.
6. Add Coconut Layer: Once the pandan layer is set, gently pour the coconut mixture over the top. Allow it to cool and set completely, which may take an additional 20-30 minutes in the fridge.
7. Serve and Enjoy: Once both layers are firm, gently remove the jelly from the molds. Serve cold for the best taste and texture.

Extra Tips:

For a more intense pandan flavor, you can use pandan extract if fresh leaves are unavailable.

Make sure the pandan layer is fully set before pouring the coconut layer to guarantee distinct layers. If you prefer a sweeter dessert, adjust the sugar to taste.

Serve the jelly chilled for the best experience, as it enhances the invigorating and creamy flavors.

Banana in Coconut Milk

Banana in Coconut Milk is a classic Thai dessert known for its simplicity and rich flavors. This comforting dish combines the natural sweetness of ripe bananas with the creamy richness of coconut milk, offering a perfect balance of flavors. Often enjoyed warm, this dessert is a great way to end a meal and is loved by both children and adults alike.

It’s a versatile recipe that can be easily adjusted to suit your taste preferences, making it a staple in Thai cuisine. The traditional Thai dessert, Banana in Coconut Milk, isn’t only delicious but also quick to prepare. The key to this dish lies in selecting ripe bananas and using high-quality coconut milk to guarantee a creamy texture and full flavor.

This recipe serves 4-6 people, making it perfect for a family gathering or a small dinner party. With just a few ingredients and a simple cooking process, you can recreate this delightful Thai dessert in the comfort of your own kitchen.

Ingredients (Serving size: 4-6 people):

• 4 ripe bananas
• 2 cups coconut milk
• 1 cup water
• 1/2 cup sugar
• 1/4 teaspoon salt
• 2-3 pandan leaves (optional)
• 1 tablespoon roasted sesame seeds (for garnish)
• 1/2 teaspoon vanilla extract (optional)

Cooking Instructions:

1. Prepare the Bananas: Start by peeling the bananas and cutting them into 1-inch thick slices. If the bananas are particularly large, you may wish to halve them lengthwise before slicing.
2. Combine Coconut Milk and Water: In a medium saucepan, combine the coconut milk and water. This combination will help achieve a smoother consistency for the dessert.
3. Add Sweeteners and Pandan Leaves: Stir in the sugar and salt, and add the pandan leaves if you’re using them. Pandan leaves add a subtle fragrance and enhance the overall flavor of the dish.
4. Heat the Mixture: Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to dissolve the sugar completely.
5. Cook the Bananas: Once the mixture is simmering, add the sliced bananas to the saucepan. Allow them to cook for about 5-7 minutes until they’re tender but not mushy.
6. Flavor Finishing Touch: Remove the pandan leaves and stir in the vanilla extract if desired. The vanilla adds a pleasant aroma and complements the coconut flavor.
7. Serve: Ladle the Banana in Coconut Milk into serving bowls. Sprinkle roasted sesame seeds on top for added texture and a nutty flavor.

Extra Tips:

When making Banana in Coconut Milk, it’s important to use ripe bananas as they provide the best sweetness and texture. However, avoid overripe bananas as they can become too mushy.

If you prefer a less sweet dessert, you can reduce the amount of sugar or substitute it with a natural sweetener like honey or maple syrup. Additionally, you can refrigerate the dessert and serve it chilled for a revitalizing treat on a hot day.

Adjusting the amount of coconut milk or water can vary the thickness of the sauce to your liking.

Thai Tapioca Pudding

Thai Tapioca Pudding, also known as “Sakoo Piak,” is a delightful Thai dessert that showcases the beautiful, translucent pearls of tapioca in a rich and creamy coconut milk base. This pudding is a perfect blend of textures and flavors, offering a sweet and slightly salty profile that’s both invigorating and satisfying.

Traditionally served warm, this dessert can also be enjoyed chilled, making it a versatile treat suitable for any occasion.

The preparation of Thai Tapioca Pudding is quite simple, yet it delivers an impressive dessert experience. The key to a great tapioca pudding lies in the quality of the tapioca pearls and coconut milk. When cooked together, these ingredients create a luscious and creamy pudding that’s both comforting and exotic.

The addition of ripe bananas or sweet corn can add an extra dimension of flavor, making this dish a crowd-pleaser.

Ingredients (Serves 4-6):

• 1 cup small tapioca pearls
• 4 cups water
• 2 cups coconut milk
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1 ripe banana, sliced (optional)
• 1/2 cup cooked sweet corn (optional)
• 1 teaspoon vanilla extract (optional)

Cooking Instructions:

1. Prepare the Tapioca Pearls: Start by rinsing the tapioca pearls under cold water to remove excess starch. This will help prevent them from sticking together during cooking.
2. Cook the Tapioca: In a medium-sized pot, bring the 4 cups of water to a boil. Gradually add the rinsed tapioca pearls to the boiling water, stirring continuously to prevent them from clumping. Continue to cook for about 10-15 minutes, or until the pearls turn translucent, with only a small white dot in the center.
3. Drain and Rinse: Once the tapioca pearls are cooked, drain them using a fine-mesh sieve and rinse under cold running water to stop the cooking process and remove excess starch. Set aside.
4. Prepare the Coconut Mixture: In a separate pot, combine the coconut milk, sugar, and salt. Stir well and bring to a gentle simmer over medium heat, making sure the sugar is fully dissolved.
5. Combine All Ingredients: Add the cooked tapioca pearls to the coconut milk mixture. Stir gently to combine. If using, add the sliced banana or sweet corn at this stage, and stir in the vanilla extract for additional flavor.
6. Simmer and Serve: Allow the pudding to simmer for an additional 5 minutes, stirring occasionally to make sure of even cooking. Once done, remove from heat and let it cool slightly before serving. Enjoy the pudding warm, or chill in the refrigerator for a couple of hours for a revitalizing cold dessert.

Extra Tips:

When cooking tapioca pearls, be sure to stir them frequently to prevent them from sticking to the bottom of the pot. If the pudding seems too thick after cooling, you can thin it out with a little more coconut milk.

For a more vibrant dish, consider adding a few drops of pandan essence or a pinch of ground cardamom for an aromatic twist. Remember to taste and adjust the sweetness to your preference before serving.

Sweet Mung Bean Pudding

Sweet Mung Bean Pudding, known as “Tao Suan” in Thai, is a traditional dessert that’s both simple to make and delightfully satisfying. This dessert features mung beans that are transformed into a sweet, creamy pudding that melts in your mouth. The gentle sweetness of the mung beans is complemented by the richness of coconut milk, creating a harmonious blend of flavors and textures.

Perfect for any occasion, this dessert is a staple in Thai cuisine and offers a comforting taste of Southeast Asia. To make Sweet Mung Bean Pudding, you’ll need to start by soaking the mung beans, which helps to soften them and reduce cooking time. The incorporation of coconut milk not only adds a creamy texture but also enhances the overall taste with its subtle sweetness.

The pudding is typically served warm, making it an ideal treat during cooler months, but it’s equally delightful when served chilled. Prepare to indulge in a dessert that’s as nourishing as it’s delicious.

Ingredients (Serves 4-6):

• 1 cup split mung beans
• 1 cup coconut milk
• 1 cup water
• 1/2 cup sugar
• 1/4 teaspoon salt
• 2 pandan leaves (optional)
• 2 tablespoons tapioca starch
• 4 tablespoons water (for mixing with starch)

Instructions:

1. Prepare the Mung Beans: Rinse the mung beans thoroughly under cold water. Soak them in water for at least 2 hours, or overnight, to soften.
2. Cook the Mung Beans: Drain the soaked mung beans and steam them in a steamer basket over boiling water for about 20-25 minutes, or until they’re tender but still hold their shape.
3. Prepare Coconut Mixture: In a saucepan, combine 1 cup of water and 1 cup of coconut milk. Add the sugar and salt, and stir over medium heat until the sugar completely dissolves.
4. Add Flavor: If using, tie the pandan leaves into a knot and add them to the coconut mixture. Let them infuse for about 5 minutes, then remove the leaves.
5. Thicken the Pudding: Mix the tapioca starch with 4 tablespoons of water to create a slurry. Gradually stir this mixture into the coconut milk, continuing to stir until the pudding thickens to your desired consistency.
6. Combine Mung Beans: Gently fold the steamed mung beans into the coconut mixture, stirring to combine everything thoroughly. Verify the mung beans are evenly distributed in the pudding.
7. Serve: Ladle the pudding into serving bowls. It can be served warm immediately or chilled for later enjoyment.

Extra Tips:

• Be sure not to overcook the mung beans during steaming, as they should remain intact to provide a nice texture.
• For a more aromatic pudding, you may wish to use pandan leaves, which impart a lovely fragrance that enhances the overall flavor.
• Adjust the sweetness according to your preference; you can add more or less sugar as desired.
• If you prefer a thicker pudding, increase the amount of tapioca starch slightly.

Fried Banana Fritters

Fried Banana Fritters, known as “Kluay Tod” in Thai, is a popular street food snack that’s crispy on the outside and soft on the inside. This delightful dessert is made by coating ripe bananas in a flavorful batter and frying them to perfection. The combination of sweet, ripe bananas and the crunchy, golden-brown exterior creates a wonderful contrast that makes these fritters irresistible.

Whether served on their own or with a scoop of ice cream, Fried Banana Fritters are bound to be a hit with anyone who tries them. This recipe is perfect for serving 4-6 people and is relatively easy to prepare. The key to achieving the perfect fritters lies in choosing the right bananas and frying them at the correct temperature.

Using overripe bananas will result in a mushy texture, while underripe bananas won’t provide the desired sweetness. The batter is infused with coconut milk and sesame seeds, adding an authentic Thai flavor that elevates the dish. Follow these instructions to create your own delicious Fried Banana Fritters.

Ingredients (Serves 4-6):

• 6 ripe bananas
• 1 cup all-purpose flour
• 1/4 cup rice flour
• 1/4 cup sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup coconut milk
• 1/2 cup water
• 1 tablespoon sesame seeds
• Vegetable oil for frying

Cooking Instructions:

1. Prepare the Bananas: Peel the bananas and slice them in half lengthwise. If the bananas are very large, you can cut them into quarters instead. Set them aside.
2. Make the Batter: In a mixing bowl, combine the all-purpose flour, rice flour, sugar, baking powder, and salt. Mix well. Gradually add the coconut milk and water, stirring continuously until you achieve a smooth batter. The consistency should be thick enough to coat the back of a spoon. Stir in the sesame seeds.
3. Heat the Oil: Pour vegetable oil into a deep frying pan or wok, filling it about 2 inches deep. Heat the oil over medium-high heat until it reaches around 350°F (175°C). You can test the oil by dropping a small amount of batter into it; if it sizzles and floats to the top, the oil is ready.
4. Coat the Bananas: Dip each banana slice into the batter, making sure it’s well coated. Let any excess batter drip off before placing the banana gently into the hot oil.
5. Fry the Fritters: Fry the banana slices in batches to avoid overcrowding the pan. Cook each batch for about 3-4 minutes, turning occasionally, until they’re golden brown and crispy. Use a slotted spoon to remove the fritters from the oil and place them on a paper towel-lined plate to drain excess oil.
6. Serve: Allow the fritters to cool slightly before serving. Enjoy them on their own or with a scoop of ice cream for a delicious treat.

Extra Tips: To guarantee the batter sticks well to the bananas, pat the banana slices dry with a paper towel before dipping them. If you prefer a thicker batter coating, add a bit more flour to the mixture.

Keeping the oil at a consistent temperature is important; if it’s too hot, the fritters will brown too quickly and remain raw inside. Conversely, if the oil isn’t hot enough, the fritters will absorb too much oil and become greasy. Use a thermometer if necessary to maintain the correct frying temperature.

Thai Pumpkin Custard

Thai Pumpkin Custard, or “Sangkhaya Fak Thong,” is a classic Thai dessert that’s both visually striking and deliciously creamy. Traditionally served during festive occasions and special gatherings, this dessert features a whole pumpkin filled with a sweet and aromatic custard mixture. The contrast between the firm, subtly sweet pumpkin flesh and the rich, silky custard creates a delightful experience that’s certain to impress your guests.

The preparation might seem intricate, but with the right ingredients and step-by-step guidance, you’ll find it’s simpler than it appears. This dessert is perfect for those who love a combination of unique flavors and textures. The custard is infused with coconut milk, palm sugar, and a hint of pandan, which adds a fragrant, tropical note to the dish. When combined with the natural sweetness of the pumpkin, the result is a harmonious blend of taste and aroma.

This recipe is designed to serve 4-6 people, making it ideal for a small gathering or a festive family meal.

Ingredients (Serves 4-6):

• 1 medium-sized pumpkin (about 2-3 pounds)
• 4 large eggs
• 1 cup coconut milk
• 3/4 cup palm sugar (or brown sugar as a substitute)
• 1/4 teaspoon salt
• 3-4 pandan leaves (optional)
• 1 teaspoon vanilla extract

Cooking Instructions:

1. Prepare the Pumpkin: Begin by washing the pumpkin thoroughly. Cut off the top to create a lid, and set it aside. Use a spoon to scoop out the seeds and stringy insides, making sure to leave the pumpkin flesh intact. The pumpkin should be hollowed out, with enough room to hold the custard mixture.
2. Make the Custard Mixture: In a large mixing bowl, beat the eggs gently until well combined. Add the coconut milk, palm sugar, salt, and vanilla extract. If using pandan leaves, tie them into a knot and add them to the mixture. Stir until the sugar is fully dissolved and the mixture is smooth.
3. Fill the Pumpkin: Pour the custard mixture into the hollowed-out pumpkin, filling it up to about an inch below the rim. This allows space for the custard to expand as it cooks. Place the pumpkin “lid” back on top.
4. Steam the Pumpkin: Place the filled pumpkin in a steamer over boiling water. Cover and steam for about 45-60 minutes, or until the custard is set and a skewer inserted into the center comes out clean. Confirm the water in the steamer doesn’t touch the pumpkin.
5. Cool and Serve: Once cooked, remove the pumpkin from the steamer and allow it to cool at room temperature. Slice the pumpkin into wedges and serve as desired. The custard should be firm and creamy, complementing the tender pumpkin flesh.

Extra Tips:

For the best results, choose a pumpkin that’s small and round with a tough outer skin, as it will hold its shape better during steaming. If pandan leaves are unavailable, they can be omitted, but their unique fragrance does enhance the dish.

You can prepare the pumpkin custard a day in advance and store it in the refrigerator; the flavors will meld beautifully overnight. Before serving, let the dessert come to room temperature for the best texture and taste.

Steamed Banana Cake

Steamed Banana Cake is a popular Thai dessert that combines the natural sweetness of ripe bananas with the rich, creamy texture of coconut milk. This delightful treat is known for its moist, fluffy consistency and the unique aroma of ripe bananas, which makes it a favorite among those who love traditional Thai sweets.

Perfect for any occasion, this dessert isn’t only delicious but also relatively easy to prepare, making it an excellent choice for both novice and experienced cooks.

In Thai cuisine, steamed desserts are quite popular as they often result in a softer, more delicate texture compared to baked goods. Steamed Banana Cake exemplifies this, as the steaming process helps to lock in moisture and flavor, guaranteeing each bite is as satisfying as the last.

This recipe will guide you through making Steamed Banana Cake, serving 4-6 people, and will provide you with all the tips you need to create a perfect dessert every time.

Ingredients for 4-6 servings:

• 4 ripe bananas
• 1 cup all-purpose flour
• 1 cup coconut milk
• 3/4 cup sugar
• 1/4 cup tapioca flour
• 1/4 cup grated coconut
• 1/4 teaspoon salt
• 1 tablespoon vegetable oil
• Banana leaves or parchment paper (for steaming)

Cooking Instructions:

1. Prepare the Bananas: Peel the bananas and mash them in a large bowl until smooth. A few small lumps are okay as they’ll add texture to the cake.
2. Mix Dry Ingredients: In a separate bowl, mix the all-purpose flour, tapioca flour, and salt. This will guarantee even distribution of the dry ingredients.
3. Combine Wet Ingredients: Add the sugar and coconut milk to the mashed bananas and mix until the sugar dissolves completely. Stir in the vegetable oil.
4. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring continuously to avoid lumps and guarantee a smooth batter.
5. Prepare Steaming Equipment: Line a steaming tray with banana leaves or parchment paper. This will prevent the cake from sticking and add a subtle aroma.
6. Pour Batter: Pour the banana batter into the prepared steaming tray, spreading it out evenly.
7. Steam the Cake: Place the tray in a steamer and cover with a lid. Steam over medium heat for about 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and Serve: Once done, remove the cake from the steamer and allow it to cool slightly before cutting into pieces. Garnish with grated coconut before serving.

Extra Tips:

For the best results, use ripe bananas as they’re sweeter and more flavorful. If you don’t have banana leaves, parchment paper is a perfect substitute.

To avoid any excess moisture from dripping onto your cake during steaming, wrap the lid of the steamer with a cloth. This will absorb the condensation and keep your cake from getting soggy.

Additionally, if you prefer a more pronounced banana flavor, consider adding a few drops of banana extract to the batter. Enjoy your homemade Steamed Banana Cake with a cup of Thai tea for an authentic culinary experience.

Coconut Rice Balls

Coconut Rice Balls, known as “Khanom Tom” in Thai, are a delightful treat that combines the aromatic flavors of coconut and rice. This traditional dessert is a staple in Thai cuisine, often enjoyed during festive occasions and as a sweet snack.

The soft, chewy texture of the rice balls, coated with freshly grated coconut, is a confirmation of the simplicity and elegance of Thai desserts. These delectable morsels aren’t only easy to make but will also transport your taste buds to the vibrant streets of Thailand.

Preparing Coconut Rice Balls involves using glutinous rice flour to create a dough, which is then filled with a sweet coconut filling. The balls are boiled until they float, indicating they’re cooked through, and then rolled in freshly grated coconut to achieve a delightful contrast of textures.

With a few simple ingredients, you can create a batch of Coconut Rice Balls that will serve 4-6 people, perfect for sharing with family and friends.

Ingredients:

• 2 cups glutinous rice flour
• 1 cup warm water
• 1 cup grated coconut (fresh or frozen)
• 1 cup coconut sugar or palm sugar
• 1/2 cup shredded unsweetened coconut (for coating)
• 1/4 teaspoon salt

Cooking Instructions:

1. Prepare the Dough: In a large mixing bowl, combine the glutinous rice flour with warm water. Gradually add the water while mixing until a soft, pliable dough forms. Knead the dough for a few minutes until smooth and set aside.
2. Make the Filling: In a saucepan over medium heat, melt the coconut sugar or palm sugar. Once melted, add the grated coconut and a pinch of salt. Stir continuously until the mixture thickens and becomes sticky. Allow the filling to cool down slightly before use.
3. Shape the Rice Balls: Take a small piece of dough, about the size of a golf ball, and flatten it in your palm. Place a teaspoon of the coconut filling in the center and carefully fold the dough over the filling, sealing it completely. Roll it gently between your palms to form a smooth ball. Repeat with the remaining dough and filling.
4. Cook the Rice Balls: Bring a pot of water to a boil. Gently drop the rice balls into the boiling water. Cook until the balls float to the surface, which usually takes about 5-7 minutes. Use a slotted spoon to remove the cooked rice balls and allow them to drain.
5. Coat with Coconut: Once drained, roll the warm rice balls in shredded unsweetened coconut until evenly coated. This step not only enhances the flavor but also adds a delightful texture to the dessert.
6. Serve and Enjoy: Arrange the Coconut Rice Balls on a serving plate and enjoy them warm or at room temperature. They can be served as a dessert or a sweet snack.

Extra Tips: When making Coconut Rice Balls, confirm the dough isn’t too sticky or too dry. Adjust the amount of water or flour as needed to achieve the right consistency for easy handling.

Freshly grated coconut is recommended for the best flavor, but if unavailable, frozen grated coconut works well too. To prevent the balls from sticking to your hands, you can lightly oil your palms before shaping them.

Additionally, these rice balls are best consumed fresh, but they can be stored in an airtight container for up to a day.