Vibrant fruit, creamy coconut milk, and fragrant rice often steal the show in many Thai sweet treats. Plenty of visitors form lasting memories after sampling the country’s most beloved flavors.
That allure doesn’t have to stay in Southeast Asia since a variety of recipes can be recreated at home with a bit of care.
Today, we will Explore five mouthwatering options that tend to garner applause from anyone with a sweet tooth.
Each one reflects a distinctive facet of a cuisine famous for balancing flavors, textures, and aromas in unforgettable ways.
Feel free to adjust the sugar content or tweak certain ingredients based on personal preference.
1. Mango Sticky Rice (Khao Niao Mamuang)
A symbol of comfort and pleasure, Mango Sticky Rice continues to delight locals and travelers alike.
The marriage of glutinous rice and luscious coconut sauce, paired with succulent mango slices, leads to a perfect balance of creamy and fruity elements.
Ingredients
- 1 cup glutinous (sticky) rice
- 1½ cups coconut milk
- ½ cup sugar
- ½ teaspoon salt
- 2 ripe mangoes, peeled and sliced
- Toasted sesame seeds or mung beans for garnish (optional)
Instructions
1. Soak the Rice
- Rinse glutinous rice under cold water until water runs clear.
- Soak in water for at least 4 hours or overnight.
2. Steam the Rice
- Drain the soaked rice.
- Steam over boiling water for 20-30 minutes until tender.
3. Prepare the Coconut Sauce
- Combine 1 cup of coconut milk, sugar, and salt in a saucepan.
- Warm over medium heat, stirring gently until sugar dissolves (avoid boiling).
4. Combine Sauce and Rice
- Transfer cooked rice to a bowl.
- Pour coconut mixture over rice and mix well.
- Cover and let it rest for 20-30 minutes so flavors can mingle.
5. Topping Sauce (Optional)
- Warm the remaining ½ cup of coconut milk with a pinch of salt.
- Stir occasionally until slightly thickened.
6. Serve
- Place a portion of sticky rice on a plate.
- Arrange mango slices on the side.
- Drizzle with topping sauce.
- Garnish with toasted sesame seeds or mung beans.
2. Thai Sweet Sticky Rice with Mango (Khao Neeo Mamuang)
Another variation of sticky rice with mango emphasizes extra attention to the rice’s coconut infusion. Many food lovers consider it a more indulgent spin on the classic, although the approach remains straightforward.
Ingredients
- 1½ cups glutinous rice
- 2 cups coconut milk
- 1 cup sugar
- ½ teaspoon salt
- 2 ripe mangoes, peeled and sliced
- 1 tablespoon tapioca starch (optional, for thickening)
Instructions
1. Soak and Steam
- Rinse and soak glutinous rice as described previously.
- Steam the rice for 20-30 minutes until tender.
2. Coconut Mixture
- Combine 1½ cups of coconut milk, sugar, and salt in a saucepan.
- Heat over medium, stirring to dissolve sugar without boiling.
3. Marinate the Rice
- Place the cooked rice in a bowl.
- Pour the coconut mixture over it.
- Stir, then cover and let it rest for 30 minutes to absorb the liquid.
4. Optional Topping
- Mix remaining ½ cup coconut milk with tapioca starch in a saucepan.
- Warm over medium, stirring until it thickens.
5. Serve
- Spoon sticky rice onto a plate.
- Add sliced mango on the side.
- Drizzle with thickened coconut milk if desired.
3. Thai Sticky Black Rice Pudding
An earthy variation features black glutinous rice, providing a nuttier flavor and a beautiful purple hue once cooked. It’s comfortable to eat warm on a rainy day, though many prefer it chilled for a refreshing finish to a spicy meal.
Ingredients
- 1 cup black glutinous rice
- 4 cups water
- 1½ cups coconut milk
- ½ cup sugar
- ½ teaspoon salt
- Fresh fruit or toasted coconut for garnish (optional)
Instructions
1. Cook the Rice
- Rinse black glutinous rice thoroughly.
- Combine rice and water in a pot.
- Bring to a boil, reduce heat to low, cover, and simmer for about 1 hour. Stir occasionally.
2. Sweeten the Mixture
- Once the rice turns tender and thick, stir in 1 cup of coconut milk, sugar, and salt.
- Continue to cook over low heat for 10 minutes, stirring often until creamy.
3. Serve
- Spoon rice pudding into bowls.
- Drizzle remaining coconut milk on top.
- Finish with fresh fruit or toasted coconut if preferred.
4. Thai Tea Cake with Condensed Milk Custard Sauce
Thai iced tea is frequently sold by street vendors in nearly every corner of the country, thanks to its refreshing quality and memorable aroma.
Transforming those flavors into cake introduces a new spin on a beloved beverage. The addition of a condensed milk custard sauce adds yet another layer of richness.
For the Cake
- 2 cups whole milk, room temperature
- 2 tablespoons unsweetened loose Thai tea leaves
- 8 tablespoons (1 stick) unsalted butter, softened
- 1½ cups granulated sugar
- 3 large eggs, room temperature
- 2¼ cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoons baking powder
For the Condensed Milk Custard Sauce
- 6 large egg yolks
- 1 (14-ounce) can sweetened condensed milk
- ¾ cup whole milk, room temperature
Instructions
1. Infuse the Milk
- Warm 1¼ cups of the milk.
- Add Thai tea leaves.
- Steep for about 30 minutes, then strain, reserving 1 cup of infused milk.
2. Prepare Cake Batter
- Preheat oven to 350°F (175°C).
- Grease and line a 10-inch springform pan.
- Whisk flour, salt, and baking powder together.
- Beat softened butter in a separate bowl until creamy.
- Slowly add sugar, blending until light and fluffy.
- Add eggs one by one, mixing well each time.
- Pour in the cup of tea-infused milk.
- Gradually stir in the dry mixture until just combined.
3. Bake
- Pour batter into prepared pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cake cool for 10 minutes in the pan, then remove to a wire rack.
4. Condensed Milk Custard Sauce
- In a saucepan, whisk egg yolks, sweetened condensed milk, and ¾ cup milk.
- Warm gently over medium-low heat, stirring constantly until the sauce thickens.
- Strain into a container for a smooth finish.
5. Serve
- Slice the cake.
- Drizzle warm custard sauce on top.
- Invite guests to enjoy the comforting fusion of tea and sweet milk.
5. Sangkaya Faktong (Thai Kabocha Pumpkin Custard)
@christy.cooks Thai Pumpkin Custard recipe. Naturally sweet from the kabocha squash with a creamy flavor from the coconut custard, this dessert is so delicious! Ingredients 1 kabocha squash or pumpkin (about 3 lbs) 4 eggs 1 cup coconut milk (Buy a 14oz can, you’ll use some for the slurry and coconut sauce) 1/3 cup palm sugar 3 pandan leaves 1/4 tsp salt 1 tbsp rice flour mixed with 2 tbsp coconut milk Optional: Macapuno, coconut sport Sesame seeds Coconut Sauce: 4 oz of coconut milk 1 tsp corn starch 1 tsp sugar (adjust if you like it sweeter) Slice the top of the kabocha squash off. Use a sharp knife to cut off the top and take a spoon to remove all the seeds so that the pumpkin is smooth. Keep the top piece and cut them into small pieces. Wash the inside and outside of the squash and pat dry with a paper towel. In a bowl, combine eggs, palm sugar, coconut milk, salt and pandan leaves. In a separate small bowl, combine the rice flour with 2 tbsp of coconut milk and mix. Add this slurry to the bowl. Mix by hand to dissolve the palm sugar and squeeze the pandan leaves to extract the flavor. If using a solid form of palm sugar, you’ll want to heat the coconut milk and palm sugar on low heat to dissolve it first. Strain the mixture into a measuring cup then pour the mixture into the kabocha squash. Top with the cut pieces of the squash. Steam on low heat for 60-75 minutes with the lid covered. Use a foil to hold it in place or place in a bowl when steaming. To check to see if the custard has cooked through, stick a skewer in the middle. If it comes out clean, it’s cooked through. Coconut Sauce: In a small sauce pan, mix coconut milk, cornstarch and sugar together. Cook on low heat and stir consistently until you get a rolling bubble. Taste and adjust the sweetness. I served this with a scoop of vanilla ice cream and dipped it in the coconut sauce and it was amazing! #pumpkin #kabocha #kabochasquash #thaifood #recipes #homecook #cooking #desserts #thaidessert ♬ original sound – Christy Nguyen
Few desserts offer a presentation as eye-catching as a whole kabocha squash brimming with coconut custard. The final product reveals a lovely contrast between orange pumpkin flesh and pale custard, often perfumed with pandan.
Ingredients
- 1 small kabocha squash (about 2-3 pounds)
- 4 large eggs
- ¾ cup coconut milk
- â…“ cup palm sugar, finely chopped
- Pinch of salt
- 1 teaspoon vanilla extract or pandan flavoring
Instructions
1. Hollow the Squash
- Clean the kabocha squash thoroughly.
- Cut a round lid around the stem.
- Remove seeds and fibrous material.
2. Make the Custard
- Whisk eggs in a bowl.
- Add coconut milk, palm sugar, salt, and vanilla or pandan.
- Stir until sugar dissolves.
3. Steam
- Fill the squash cavity with custard. Leave a little space at the top.
- Place squash in a steamer.
- Cover and steam for 45-60 minutes, or until custard sets.
- Test by inserting a skewer. If it comes out clean, the dessert is done.
4. Cool and Slice
- Remove from heat and cool to room temperature.
- Slice into wedges, ensuring each slice has a layer of custard and pumpkin.
Savoring Thai Delights
A short list of recipes can open countless doors to culinary exploration. While many people think first of green curry or pad Thai, the sweet side of Thailand leaves a distinct impression that lingers long after the last bite. You should also consider making one of popular Portuguese desserts as well.
Mango Sticky Rice provides a gateway to simple pleasures, Thai Tea Cake infuses a sense of novelty, and kabocha custard delivers a showstopper effect. Black rice pudding and sticky rice with mango form a reliable lineup for those who crave comfort in a bowl.
Enjoyment, warmth, and curiosity merge whenever something sweet and fragrant is shared at the table—those are the notes that keep appetites eager for more. Bon appétit and happy cooking!