Thai Desserts

Heat 1/5 · vegetarian option · 30–60 THB

Bua Loy are small, chewy glutinous rice flour balls served in warm sweetened coconut milk — coloured naturally with pandan, butterfly pea flower, or taro, making them visually striking.

Heat 1/5 · vegetarian option · 40–100 THB

Foi Thong is golden egg threads — delicate strands of egg yolk and sugar syrup piped into boiling sugar and shaped into intricate nests, a Portuguese-influenced royal Thai dessert.

Heat 1/5 · vegetarian option · 30–60 THB

Itim Kati is Thai coconut milk ice cream — a creamier, more fragrant and less sweet ice cream made from fresh coconut milk, served in a coconut shell with roasted peanuts and sticky rice.

Heat 1/5 · vegetarian option · 30–60 THB

Khanom Chan is a Thai layered steamed dessert of tapioca starch and rice flour with coconut milk and pandan — served in distinct layers representing wishes for advancement and prosperity.

Heat 1/5 · vegetarian option · 20–40 THB for 3 pieces

Khanom Tom are boiled Thai coconut rice balls — glutinous rice dough wrapped around a sweet coconut filling, boiled until cooked, and rolled in fresh shredded coconut.

Heat 1/5 · vegetarian option · 20–40 THB per tube

Khao Lam is a Thai dessert of glutinous rice mixed with coconut milk, black beans, and palm sugar cooked inside a green bamboo tube over charcoal — absorbing a subtle smoky, woody fragrance.

Heat 1/5 · vegetarian option · 80–200 THB depending on durian grade

Khao Niew Durian is sticky rice with fresh durian — sweet coconut-infused sticky rice served alongside fresh durian flesh. One of Thailand's most beloved seasonal desserts, available when durian is in season (April–August).

Heat 1/5 · vegetarian option · 20–50 THB

Kluay Buat Chi is a simple, comforting Thai dessert of bananas simmered in sweetened coconut milk — the name translates as 'bananas ordained as a nun', as the white coconut milk is likened to white robes.

Heat 1/5 · vegetarian option · 25–55 THB

Lod Chong is a Thai dessert of pandan-flavoured rice flour noodles served chilled in sweetened coconut milk with crushed ice — cooling, fragrant, and deeply refreshing in the heat.

Heat 1/5 · vegetarian option · 50–100 THB

Mango Sticky Rice (Khao Niao Mamuang) is Thailand's most beloved dessert — glutinous rice steamed in sweet coconut milk, served alongside ripe Nam Dok Mai mango. It's seasonal (April–June) but available year-round in tourist areas.

Heat 1/5 · vegetarian option · 30–60 THB

Thai Roti is a thin, flaky pan-fried flatbread sold as a street dessert, typically topped with condensed milk, banana, or egg — a legacy of Muslim-Indian traders in southern Thailand. It's crispy on the outside, soft and layered within.

Heat 1/5 · vegetarian option · 80–180 THB per slice

Sangkaya Fak Thong is Thai pumpkin custard — a whole kabocha pumpkin steamed with a coconut and egg custard filling, creating a dramatic dessert where the pumpkin both is the vessel and a delicious component.

Heat 1/5 · vegetarian option · 30–80 THB

Thong Yip are small golden flower-shaped Thai desserts made from egg yolk and jasmine-scented sugar syrup — one of the 'golden' royal desserts traditionally served at Thai royal ceremonies.

Heat 1/5 · vegetarian option · 30–60 THB

Tub Tim Krob is a Thai dessert of water chestnuts coated in red-dyed tapioca flour, served in chilled coconut milk with crushed ice — named for its resemblance to rubies (tub tim).