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Thailand

Thailand is a country in Southeast Asia, located at the center of the Indochinese Peninsula, spanning 513,120 square kilometres (198,120 sq mi), with a population of almost 70 million. The country is bordered by Myanmar, Laos, Cambodia, the Gulf of Thailand, Malaysia, the Andaman Sea and the extremity of Myanmar.

Featured Dishes from Thailand

Coffee

Coffee

Coffee is a beverage brewed from roasted coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulating effect on humans, primarily due to its caffeine content. It has the highest sales in the world market for hot drinks. The seeds of the Coffea plant's fruits are separated to produce unroasted green coffee beans. The beans are roasted and then ground into fine particles typically steeped in hot water before being filtered out, producing a cup of coffee. It is usually served hot, although chilled or iced coffee is common. Coffee can be prepared and presented in a variety of ways . Sugar, sugar substitutes, milk, and cream are often added to mask the bitter taste or enhance the flavor.

Curry

Curry

Curry is a dish with a sauce or gravy seasoned with spices, mainly associated with South Asian cuisine. It is not to be confused with leaves from the curry tree, although some curries do include curry leaves. Curry is prepared in the native cuisines of many Southeast Asian and East Asian countries.

Fruit

Fruit

Bananas, coconut, durian, guava, jackfruit, mangoes, mangosteen, papaya, pineapple, pomelo, rose-apples, watermelon

Jok

Jok

Rice congee, commonly with pork or chicken

Jok mu sap

Jok mu sap

Rice congee with minced pork

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Kai luak

A poached egg is an egg that has been cooked outside the shell by poaching . This method of preparation can yield more delicately cooked eggs than higher temperature methods such as boiling. Poached eggs can be found in several dishes. The egg is cracked into a cup or bowl of any size, and then gently slid into a pan of water at approximately 62 °C (144 °F) and cooked until the egg white has mostly solidified, but the yolk remains soft. The "perfect" poached egg has a runny yolk, with a hardening crust and no raw white remaining. In countries that mandate universal salmonella vaccination for hens, eating eggs with a runny yolk is considered safe.

Kai yang

Kai yang

Kai yang or gai yang , also known as kai ping or gai ping (Thai: ไก่ปิ้ง), or pīng kai (Lao: ປີ້ງໄກ່, [pîːŋ kāj]), is a Lao dish originating in Laos, but it is now commonly eaten throughout the whole of Thailand. The dish is a standard staple of street markets and readily available at all times. Some regions of Laos become popular because of their flavorful and tender Ping Kai prepared using unique ingredients for marinating and techniques for grilling the meats. Being a typical Laotian dish, it is often paired with green papaya salad and sticky rice (Thai/Isan: ข้าวเหนียว, pronounced [kʰâ(ː)w.nǐaw]; Lao: ເຂົ້າໜຽວ, pronounced [kʰȁ(ː)w.nǐaw]) or eaten with sticky rice in bamboo (khao lam in Lao). It is also eaten with raw vegetables, and often dipped in spicy sauces such as Laotian jaew bong. In Thailand, there are also many famous Thai Muslim varieties of kai yang which are not of Lao origin at all, but more akin to the grilled chicken from Malaysia.[citation needed] The Laotian name for the dish is pīng kai (ປີ້ງໄກ່) and means "roast chicken". In Laotian restaurants in the West, it is known as "Laotian barbecued chicken" or "ping gai". The Thai and Isaan term is usually spelled ไก่ย่าง (kai yang; Isan: [káj ɲāːŋ]), although ปิ้งไก่ (ping kai; Isan: [pîŋ káj]), a Thai letter rendering of the Laotian name, would be understood in Isan and in most of Thailand as well although to Thai ears it would sound a bit quaint, due to the slight grammatical difference between Thai and Laotian. Thais would put kai before ping rather than the other way round. In the West, where this dish often features on the menu of Thai restaurants, it is either known by its Thai name kai yang or as "Thai barbecued chicken".

Khai dao

Khai dao

Fried egg, an egg fried in oil

Khao jee

Khao jee

Khao jee w.t͡ɕīː]), khao gee or jee khao (lit. 'grilled [sticky] rice' or 'grilling [sticky] rice'), also khao ping (Lao: ເຂົ້າປີ້ງ, [kʰȁ(ː)w.pîːŋ]), is an ancient Laotian cooking method of grilling glutinous rice or sticky rice on a stick over an open fire. Khao jee or, more specifically, khao jee joom kai (lit. 'grilled sticky rice dipped in egg'), also known as Lao sticky rice pancakes with egg coating, is a traditional Lao food from Laos and the ethnic Lao of Isan or northeastern Thailand. Glutinous rice is the staple of the Lao people in Laos and in Thailand. In fact, the Lao consume more sticky rice than any other group of people in the world. Since ancient time, khao jee is prepared for offering to monks during the Buddhist ceremony called boun khao jee (khao jee festival) held around February. Boun khao jee is among the twelve precepts that Lao people celebrate annually to commemorate The Buddha for his original teachings given to monks. The festival is marked by a morning ceremony to offer khao jee to monks and an evening grand parade of candle-bearing worshippers circling their local temples, making merit amid much religious music and chanting.

Khao khai chiao

Khao khai chiao

Omelete with jasmine rice, serve with chili sauce, cucumber

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Khao neow moo ping

Skewered and grilled pork and sticky rice

Khao pad

Khao pad

Thai fried rice w pʰàt]) is a variety of fried rice typical of central Thai cuisine. In Thai, khao means "rice" and phat means "of or relating to being stir-fried." This dish differs from Chinese fried rice in that it is prepared with Thai jasmine rice instead of regular long-grain rice. It normally contains meat (chicken, shrimp, and crab are all common), egg, onions, garlic and sometimes tomatoes. The seasonings, which may include soy sauce, sugar, salt, possibly some chili sauce, and the ubiquitous nampla (fish sauce), are stir-fried together with the other ingredients. The dish is then plated and served with accompaniments like cucumber slices, tomato slices, lime and sprigs of green onion and coriander, and phrik nampla, a spicy sauce made of sliced Thai chilies, chopped garlic cloves, fish sauce, lime juice and sugar. Thai fried rice has many variants denoted by main ingredient or region. Examples include:

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Khao rad gaeng

Rice served with curry

Khao tom

Khao tom

Khao tom w.tôm]) and khao tom mat (Thai: ข้าวต้มมัด, pronounced [kʰâ(ː)w.tôm mát]) are a popular Laotian and Thai dessert made of sticky rice, ripe banana, coconut milk, all wrapped and steamed-cooked in banana leaves. A similar dessert is enjoyed throughout Southeast Asian countries where it is known as Num ansom in Khmer, lepet in Indonesian, suman in Filipino, bánh tét and bánh chưng in Vietnamese. This dessert can be either savoury (filled with pork fat and mung bean) or sweet (filled with coconut milk and banana). In Thailand, Khao tom mat is sometimes colored blue with Clitoria ternatea flowers. Typically Khao tom mat have black beans and Thai banana as the main ingredients. The Khao tom and Khao tom mat various flavors by the ingredients used inside i.e. taro, banana, pork, etc., brought each name to Khao tom mat; Khao tom mat sai pheuak (taro), Khao tom mat sai kluai (banana), Khao tom mat sai mu (pork). In Laos, sticky rice is a national staple food and steeped in the Lao culture and religious traditions. Lao people use sticky rice to prepare khao tom for ceremonies connected with the plantings, rainfall, harvest and death. Khao tom is offered during the Lao baci ceremony held to commemorate special occasions, such as starting a new job, marriage, housewarming, birth of a new baby, and celebration of Lao New Year. Khao tom is prepared for alms giving to monks during the annual religious events in buddhist temples. Furthermore, khao tom is a popular snack sold during festivals, in markets and food stalls around the country. It was listed in a collection of recipes for favorite dishes of the former Lao royal family written by Phia Sing (1898-1967), the king's personal chef and master of ceremonies.

Khao tom kui

Khao tom kui

Congee is a form of savoury rice porridge made by boiling rice in a large amount of water until the rice softens. Depending on rice-water ratio, the thickness of congee varies from a Western oatmeal porridge to a gruel. Since the history of rice cultivation in Asia stretches back to the Baiyue-inhabited lower Yangtze circa 10000 BC, congee is unlikely to have appeared before that date. Congee is typically served with side dishes, or it can be topped with meat, fish and pickled vegetables. Vivid experiences of eating or delivering thin congee as wartime or famine food often feature in diaries and chronicles. In some cultures, congee is eaten primarily as a breakfast food or late supper; some may also eat it as a substitute for rice at other meals. It is often considered suitable for the sick as a mild, easily digestible food.

Khao tom mat

Khao tom mat

Steamed sticky rice filled with savory or sweet ingredients, for example, pork, mung bean, banana and coconut milk

Nam tao hoo

Nam tao hoo

Soy milk, served as a soup with sugar, basil seeds, jellied ingredients

Pad mama

Pad mama

Stir fried Mama brand instant noodles with, for example, meat, vegetables

Pastry

Pastry

Pastry refers to a variety of doughs , as well as the sweet and savoury baked goods made from them. These goods are often called pastries as a synecdoche, and the dough may be accordingly called pastry dough for clarity. Sweetened pastries are often described as bakers' confectionery. Common pastry dishes include pies, tarts, quiches, croissants, and pasties. The French word pâtisserie is also used in English (with or without the accent) for many of the same foods, as well as the set of techniques used to make them. Originally, the French word pastisserie referred to anything, such as a meat pie, made in dough (paste, later pâte) and not typically a luxurious or sweet product. This meaning still persisted in the nineteenth century, though by then the term more often referred to the sweet and often ornate confections implied today. The precise definition of the term pastry varies based on location and culture. Common doughs used to make pastries include filo dough, puff pastry, choux pastry, short dough, pâte brisée, pâte sucrée, and other enriched doughs. Pastries tend to have a delicate texture, often flaky or crumbly, and rich flavor—simple breads are thus excluded from the pastry category. Pastries also tend to be baked.

Pathongko

Pathongko

Youtiao , known in Southern China as Yu Char Kway, is a long golden-brown deep-fried strip of wheat flour dough of Chinese origin and (by a variety of other names) also popular in other East and Southeast Asian cuisines. Conventionally, youtiao are lightly salted and easily separated by hand. Youtiao are normally eaten at breakfast as an accompaniment for rice congee, soy milk or cow's milk blended with sugar. Youtiao may also be known as a Chinese cruller, Chinese oil stick, Chinese donut [sticks], and fried breadstick, among others.

Salapao

Salapao

Siopao , is a Philippine steamed bun with various fillings. It is the indigenized version of the Fujianese baozi, introduced to the Philippines by Hokkien immigrants during the Spanish colonial period. It is a popular snack in the Philippines and is commonly sold by bakeries and restaurants. Siopao is derived from the baozi, introduced by Hokkien Chinese immigrants to the Philippines during the Spanish colonial period. The name is derived from Philippine Hokkien sio-pau (simplified Chinese: 烧包; traditional Chinese: 燒包; Pe̍h-ōe-jī: Sio-pau; lit. 'hot bun'). Historically, the most popular siopao buns in Manila were the ones made by restaurateur Ma Mon Luk at the turn of the 20th century.

Tea

Tea

Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of Camellia sinensis, an evergreen shrub native to East Asia which probably originated in the borderlands of southwestern China and northern Myanmar. Tea is also made, but rarely, from the leaves of Camellia taliensis. After plain water, tea is the most widely consumed drink in the world. There are many different types of tea; some have a cooling, slightly bitter, and astringent flavour, while others have profiles that include sweet, nutty, floral, or grassy notes. Tea has a stimulating effect in humans, primarily due to its caffeine content. An early credible record of tea drinking dates to the third century AD, in a medical text written by Chinese physician Hua Tuo. It was popularised as a recreational drink during the Chinese Tang dynasty, and tea drinking subsequently spread to other East Asian countries. Portuguese priests and merchants introduced it to Europe during the 16th century. During the 17th century, drinking tea became fashionable among the English, who started to plant tea on a large scale in British India.

Tom luad moo

Tom luad moo

Pork blood soup, made with offal and congealed pork blood

Waffles

Waffles

A waffle is a dish made from leavened batter or dough that is cooked between two plates that are patterned to give a characteristic size, shape, and surface impression. There are many variations based on the type of waffle iron and recipe used. Waffles are eaten throughout the world, particularly in Belgium, which has over a dozen regional varieties. Waffles may be made fresh or simply heated after having been commercially cooked and frozen. The word waffle first appears in the English language in 1725: "Waffles. Take flower, cream..." It is directly derived from the Dutch wafel, which itself derives from the Middle Dutch wafele.

Youtiao

Youtiao

Youtiao , known in Southern China as Yu Char Kway, is a long golden-brown deep-fried strip of wheat flour dough of Chinese origin and (by a variety of other names) also popular in other East and Southeast Asian cuisines. Conventionally, youtiao are lightly salted and easily separated by hand. Youtiao are normally eaten at breakfast as an accompaniment for rice congee, soy milk or cow's milk blended with sugar. Youtiao may also be known as a Chinese cruller, Chinese oil stick, Chinese donut [sticks], and fried breadstick, among others.

Banana roti

Banana roti

Flatbread made with bananas

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Bua loy kai waan

Eggs cooked in sweetened coconut milk

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Bua loy nam king

Rice flour dumplings filled with black sesame seed paste, served in a sweet ginger soup

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Cake gluay hom

Small banana cake, similar to a banana muffin

Cendol

Cendol

Cendol /ˈtʃɛndɒl/ is an iced sweet dessert that contains droplets of pandan-flavoured green rice flour jelly, coconut milk and palm sugar syrup. It is commonly found in Southeast Asia and is popular in Indonesia, Malaysia, Brunei, Cambodia, East Timor, Laos, Vietnam, Thailand, Singapore, Philippines, and Myanmar. Next to the green jelly, additional toppings might be added, including diced jackfruit, sweetened red azuki beans, or durian. Earliest written records of the word cendol or tjendol can be traced to dictionaries and books of the 19th century in the Dutch East Indies (now Indonesia). One of the oldest known records of the word tjendol is listed in the 1866 Oost-Indisch kookboek or East Indies recipe book. This book includes a cendol recipe with the title Tjendol of Dawet which indicates that cendol and dawet were already used synonymously at that time. In the dictionary Supplement op het Maleisch-Nederduitsch Woordenboek (1869) by Jan Pijnappel (Gz.), tjendol is described as a kind of drink or watery paste made from sago, coconut milk, sugar and salt.

Chao guay

Chao guay

Grass jelly, used in many desserts, drinks

Chocolate

Chocolate

Chocolate or cocoa is a food made from roasted and ground cocoa seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cocoa has been consumed in some form for at least 5,300 years starting with the Mayo-Chinchipe culture in what is present-day Ecuador. Later Mesoamerican civilizations also consumed chocolate beverages, and it was introduced to Europe in the 16th century.

Dara thong

Dara thong

Sweet dough confection made with wheat flour, egg yolks, sugar

Douhua

Douhua

Douhua is a Chinese sweet or savoury snack made with silken tofu. It is also referred to as doufuhua (Chinese: 豆腐花; pinyin: dòufuhuā), tofu pudding, soybean pudding or, particularly in northern China, tofu brains (Chinese: 豆腐脑; pinyin: dòufunǎo). Tofu is thought to have originated in ancient China during the Han Dynasty. Liu An, the grandson of Emperor Gaozu of Han, was ambitious and wanted to invent something to make people live forever. Even though he failed to make the magic pill, he used soybean and bittern to finally get niveous and tender tofu, which was surprisingly tasty. People named it "tofu brains" because of its softness. Tofu brains then became a popular snack during Han Dynasty. In the next 2000 years, it gradually spread throughout China. During the Second Sino-Japanese War, Sichuan became the political, economical, and military center of China. The boss of a famous Douhua restaurant, Liu Xilu, learnt the methods of making beancurd from others and innovated on them until he finally came up with his own "secret recipe", which greatly improved its taste.

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Durian jam

Jam made from durian fruit

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Fak tong gang baud

Pumpkin in coconut milk

Foi thong

Foi thong

The nine auspicious Thai desserts are desserts used in Thailand for traditional ceremonies such as weddings or housewarmings because of their positive connotations. Most of the dessert names include the word thong, which means 'gold' in Thai, a symbol of wealth and prosperity. Thong yip is made by mixing egg yolks and flour, which are then cooked in a syrup ; each piece is then moulded into the shape of a five-pointed star, and placed in a China cup to set.

Gingerbread

Gingerbread

Gingerbread refers to a broad category of baked goods, typically flavored with ginger, cloves, nutmeg, and cinnamon and sweetened with honey, sugar, or molasses. Gingerbread foods vary, ranging from a moist loaf cake to forms nearly as crisp as a ginger snap. Originally, the term gingerbread referred to preserved ginger. It then referred to a confection made with honey and spices. Gingerbread is often used to translate the French term pain d'épices (lit. 'spice bread') or the German and Polish terms Pfefferkuchen and Piernik respectively (lit. 'pepper cake' because it used to contain pepper) or Lebkuchen (of unclear etymology; either Latin libum, meaning "sacrifice" or "sacrificial bread," or German Laib for loaf or German for life, leben). Pepper is also referenced in regional names like Norwegian pepperkaker or Czech perník (originally peprník). The meaning of gingerbread has evolved over time. For centuries the term referred to a traditional European pastry, very like a modern cookie, traditionally used to make gingerbread men. In the United States the first known recipe for "Soft gingerbread to be baked in pans" is found in Amelia Simmons' 1796 cookbook, American Cookery.

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Grataun song kreung

Candied santol fruit with peanuts, chilies, dried shrimp

Ice cream

Ice cream

Ice cream is a frozen dessert typically made from milk or cream that has been flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit, such as strawberries or peaches. Food colouring is sometimes added in addition to stabilizers. The mixture is cooled below the freezing point of water and stirred to incorporate air spaces and prevent detectable ice crystals from forming. It can also be made by whisking a flavoured cream base and liquid nitrogen together. The result is a smooth, semi-solid foam that is solid at very low temperatures . It becomes more malleable as its temperature increases. Ice cream may be served in dishes, eaten with a spoon, or licked from edible wafer ice cream cones held by the hands as finger food. Ice cream may be served with other desserts—such as cake or pie—or used as an ingredient in cold dishes—like ice cream floats, sundaes, milkshakes, and ice cream cakes—or in baked items such as Baked Alaska.

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Ideam khanom bung

Ice cream scooped inside a bun or white bread

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Itim kati

Coconut ice cream

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Ja mong kut

Owner of the crown, sweets made from scented flour, sugar, bean flour, coconut milk, roasted watermelon seeds

Kanom krok

Kanom krok

Khanom krok or coconut-rice pancakes or mortar toasted pastry,: 10–11 is a traditional Thai dessert. They are prepared by mixing rice flour, sugar, and coconut milk to form a dough. Usually, khanom krok is composed of two batters, one salty and one sweet, both of which are cooked in a heating mantle—a hot indented frying pan. After heating, khanom krok is picked out of the mantle and the two half-circular doughs formed into a circular shape. Khanom krok is fragrant, sweet and the texture is also smooth from the coconut milk. Similar dishes can also be found in Bangladesh, Myanmar (where it is known as mont lin maya), Laos, South India (where it is called as Paddu, Paniyaram or Gundpongalu) and Indonesia (where it is called serabi). Ingredients typically include coconut milk and rice flour. Additional ingredients may include sugar, tapioca or arrowroot flour, white rice, shredded coconut, peanut or corn oil, green onions, corn, taro, pandan essence and cilantro. The mixture is poured within the dimples on a hot heating mantle.

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Kanom piakpoon

Khanom piak pun is a type of Thai dessert. It is similar in texture to khanom chan, despite being different in appearance. Khanom chan can be peeled into layers, while khanom piak pun is solid throughout. It is made with rice flour, palm sugar and precipitated limewater (น้ำปูนใส; RTGS: nam pun sai; Thai pronunciation: [náːm pūːn sǎj]). The word ปูน (lime) gives sweet its name. The mixture is often thickened using arrowroot or tapioca starch. As a colouring, charred coconut coir (fibre from outer husk) or crushed pandan leaves may be added. The mixture is then heated on the brass pan before allowed to set on the tray. Grated coconut may be sprinkled as desired. In common with other Thai desserts, Khanom piakpoon is part of religious ceremonies, such as almsgiving, house opening and funeral.

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Kanom ping

Cookies made with tapioca flour and coconut milk

Kanom tuay

Kanom tuay

Coconut milk custard

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Khanom baa bin

Coconut cakes, also made into pancakes

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Khanom bua loi

Glutinous rice balls in sweetened coconut milk

Khanom buang

Khanom buang

Sweet crepes topped with, for example, white cream, foi thong, meringue, coconut

Khanom chan

Khanom chan

Layered gelatin-like dessert made from, for example, rice flour, tapioca flour, coconut milk, sugar, jasmine

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Khanom duang

Small treats made from tapioca and rice flour, coconut milk, sugar, shredded coconut

Khanom farang kudi chin

Khanom farang kudi chin

Small cakes or muffins made with duck eggs, wheat flour, sugar, and topped with, for example, raisins, persimmon, gourd

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Khanom gluay

Steamed banana pudding, made with sticky rice mixed with bananas, coconut and sugar

Khanom khai

Khanom khai

Khanom khai , also known as khanom bulu (ขนมบูหลู, [kʰā.nǒm būː.lǔː]), is a Thai dessert. It is a popular Thai snack because of the size and its palatable taste. Khanom means 'dessert' and khai means 'egg'. Khanom khai is made from egg, sugar and flour. It is crispy on the outside and soft on the inside. The taste of the dessert is similar to cake, whereas its texture is rougher because of the different types of flour and the different proportion of ingredients. Traditional khanom khai has the scent of egg after baking in charcoal stove. The origin of khanom khai in Thailand has not been proved, yet. However, it is thought to be first well known in Southern area since the dessert is sometimes called "khanom khai of Phuket" (Phuket is a province in Southern Thailand). In addition, the word bulu derives from Malayu. It is also said that "the dessert has the very first origin in Malaysia but the exact time is unknown. Then, it was inherited to the next generation until now." Khanom khai has now spread and been eaten widely all over Thailand since it is easy to eat and costs inexpensive price. Khanom Khai is also popular in religious festivals both Buddhism and Islam; for example, in Buddhism's Sat Thai and Islam's Hari Raya festival (History of Traditional Khanom Khai, 2013). Some Thai-Chinese people also serve khanom khai in their wedding day because it is believed to be a fortune dessert. The rising of the dessert after baking implies the rise of married life. It means to bless the couple to have a happy and flourish life together after the marriage.

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Khanom khai nok krata

Sweet potato balls or fritters

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Khanom khai pla

Fish roe snack, a pudding made from toddy palm fruit, rice flour, sugar, coconut

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Khanom la

Khanom la is a traditional snack of Nakhon Si Thammarat Province in southern Thailand. It is made from rice flour deep fried in thin strands with egg yolk to a golden appearance, then gathered and shaped to various designs. Khanom la is one of five snacks and desserts used as traditional offerings to monks in the Sat Thai festival, which falls in September or October, an important traditional observance for the people of southern Thailand especially in Nakhon Si Thammarat Province. Khanom la represents offerings of clothes to the spirits of the dead. Khanom la can be separated in two types: la chet and la krop. Khanom la chet is thick and has less oil. When it is cooked, it will be formed in to a semicircle. Meanwhile, khanom la krop is a crispy one. It is done by adding more sugar on top of the normal khanom la chet and drying it in the sun. Another way to cook khanom la is to add more flour, and more oil. When it is done, it will be rolled with a stick then let dry and pulled out. Nowadays, khanom la is made and sold all year round and not limited to the festival period.

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Khanom man sam pa lang

Small steamed cassava and coconut cakes

Khanom mo kaeng

Khanom mo kaeng

Sweet baked coconut custard cake, topped with deep-fried onions, made with, for example, taro, mung beans, lotus seeds, sweet potatoes

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Khanom pia

Baked rice flour cookie with a sweet filling

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Khanom sahlee

Sponge cake flavored with lime, jasmine

Khanom sai sai

Khanom sai sai

Sticky rice dumplings with a sweet coconut filling

Khanom tako

Khanom tako

Sweet custard made with tapioca flour, rice flour, mung bean flour, may also contain water chestnuts, then topped with a sweet coconut cream layer, contained in small cups made with pandan or banana leaves

Khanom tan

Khanom tan

Toddy palm cakes that are steamed in banana leaves, made with palm sugar, coconut milk, rice flour, sugar, coconut

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Khanom thungtag

Sweet flour and coconut pancake with any number of fillings/toppings

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Khanom tian

Steamed pyramid-shaped rice cakes, some versions are stuffed with a minced pork filling, common during Chinese New Year

Khanom Tokyo

Khanom Tokyo

A crepe wrapped around a sweet or savory filling, for example, custard, sausage and sweet chili sauce, pork, yam, sweet condensed milk

Khanom tom

Khanom tom

In Central Thailand, coconut-covered balls made with glutinous rice powder, coconut, sugar and flavorings. In South Thailand, boiled or steamed snacks made from sticky rice, coconut milk and sugar

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Khanom tua pap

Sticky rice flour dumplings, for example, filled with mung bean, topped with, for example, coconut, sesame seeds

Khanom tuay foo

Khanom tuay foo

Sweet steamed muffin or bread, typically colored with food coloring

Khanom wun

Khanom wun

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Khao mahk

Khao mak , also known as "Thai fermented sweet rice dessert", is a Thai dessert. The sticky rice used to prepare khao mak is fermented for several days, resulting in an alcohol content of just over one percent. It has a noticeable alcohol flavor with a sweet taste and is often packaged in banana leaves. Look pang is the traditional fermentation starter used to make khao mak. Look pang is a starch ball which contains mold (Aspergillus species, Rhizopus species, and Mucor species) and yeast (Saccharomyces cerevisiae and Candida species) inoculum in rice flour mixed with herbs such as pepper, garlic and galangal as an antibacterial agent. Its shape is a semicircular with 3-4 cm diameter. In Khuan Don District, Satun Province it is called tapai.

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Khao mao tod

Banana fritter coated with roasted sticky rice and coconut

Khao neow dam

Sweet black sticky rice, serve with, for example, bananas, custard

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Khao neow durian

Durian flavored sticky rice with coconut milk

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Khao neow keaw

Green sticky rice, flavored with pandan

Khao niao mamuang

Khao niao mamuang

Mango sticky rice, sticky rice with mango

Khao niao sangkhaya

Khao niao sangkhaya

Sticky rice and coconut custard

Khao tom mat

Khao tom mat

Steamed sticky rice filled with savory or sweet ingredients, for example, pork, mung bean, banana and coconut milk

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Kluai cheum

Bananas soaked in syrup

Kluay buat chi

Bananas in sweet coconut milk

Kluay khaek

Sliced and deep-fried bananas, banana chips

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Kluay ping

Grilled bananas, may be served in coconut syrup

Kralan

Kralan

Bamboo sticky rice, sticky rice with red beans, coconut, coconut milk and sugar which is roasted inside bamboo

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Krayasart

Rice candy with beans, sesame seeds

Kuih

Kuih

Kuih are bite-sized snack or dessert foods commonly found in Southeast Asia and China. It is a fairly broad term which may include items that would be called cakes, cookies, dumplings, pudding, biscuits, or pastries in English and are usually made from rice or glutinous rice. In China, where the term originates from, kueh or koé (粿) in the Min Nan languages (known as guǒ in Mandarin) refers to snacks which are typically made from rice but can occasionally be made from other grains such as wheat. The term kuih is widely used in Malaysia, Brunei, and Singapore, kueh is used in Singapore and Indonesia, kue is used in Indonesia only, all three refer to sweet or savoury desserts.

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Lod chong nam ka ti

Pandan flavored rice noodles in sweet coconut milk

Look choop

Look choop

Small mung bean paste sweets, made to look like fruit, vegetables

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Looktan cheum

Candied slices of palm seeds

Macaron

Macaron

A macaron or French macaroon (/ˌmækəˈruːn/ MAK-ə-ROON) is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond meal, and often food colouring. Since the 19th century, a typical Parisian-style macaron has been a sandwich cookie filled with a ganache, buttercream or jam. As baked, the circular macaron displays a smooth, square-edged top, a ruffled circumference—referred to as the "crown" or "foot" (or "pied")—and a flat base. It is mildly moist and easily melts in the mouth. Macarons can be found in a wide variety of flavours that range from traditional sweet such as raspberry or chocolate to savoury (as a foie gras).

Mamuang nampla wan

Mamuang nampla wan

Mamuang nampla wan is a Thai snack. Mamuang nampla wan is a classic Thai dish which is a combination of unripe mangoes and a sticky dipping sauce. In Thai, mamuang means 'mango', and nampla wan means 'sweetened fish sauce'. This snack has been available for many decades. It was designated as a One Tambon One Product (OTOP) product for the promotion and marketing of the local produce of sub-districts (tambon) in Thailand and became popular throughout the country. Nampla wan can be bought anywhere around Bangkok especially in markets. It can be mixed with other kind of fruit such as pineapple and granny smith apples. Nampla wan is one of the six things that Thai people like to eat with fruits. Although it is popular in Thailand, this dish is not yet well known in other countries. Unlike in Thailand, unripe mangoes are not generally available in the United States. In Thailand during March 2018, Mamuang nampla wan was very popularized due to the TV drama Bubphe Sanniwat (บุพเพสันนิวาส) on Channel 3, by Karakade (การะเกด) the protagonist plays by Ranee "Bella" Campen eats it in drama.

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Med kanoon

Small balls made from mung beans and coconut milk, then mixed with egg yolks and sugar and shaped like a jackfruit

Mousse

Mousse

A mousse is a soft prepared food that incorporates air bubbles to give it a light and airy texture. Depending on preparation techniques, it can range from light and fluffy to creamy and thick. A mousse may be sweet or savoury. Sweet mousses are typically made with whipped egg whites, whipped cream, or both, and flavored with one or more of chocolate, coffee, caramel, puréed fruits, or various herbs and spices, such as mint or vanilla. In the case of some chocolate mousses, egg yolks are often stirred into melted chocolate to give the final product a richer mouthfeel. Mousses are also typically chilled before being served, which gives them a denser texture. Additionally, mousses are often frozen into silicone molds and unmolded to give the mousse a defined shape. Sweetened mousse is served as a dessert or used as an airy cake filling. It is sometimes stabilized with gelatin. Savoury mousses can be made from meat, fish, shellfish, foie gras, cheese, or vegetables. Hot mousses often get their light texture from the addition of beaten egg whites.

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Mung bean pudding

Nam kang sai

Jellies and candied fruit with shaved ice, syrup, coconut milk

Nam tao hoo

Nam tao hoo

Soy milk, served as a soup with sugar, basil seeds, jellied ingredients

Nian gao

Nian gao

Nian gao , sometimes translated as year cake or New Year cake or Chinese New Year's cake, is a food prepared from glutinous rice flour and consumed in Chinese cuisine. It is also simply known as "rice cake". While it can be eaten all year round, traditionally it is most popular during the Chinese New Year. It is considered good luck to eat nian gao during this time of the year because nian gao (年糕) is a homonym for "higher year" or "grow every year" (年高), which means "a more prosperous year". The character 年 is literally translated as "year", and the character 糕 (gāo) is literally translated as "cake" and is identical in sound to the character 高, meaning "tall" or "high". In Mandarin (though not all Chinese languages), Nian gao (年糕) also is an exact homonym of "sticky cake" (黏糕／粘糕), the character 黏／粘 (nián) meaning "sticky". This sticky sweet snack was believed to be an offering to the Kitchen God, with the aim that his mouth will be stuck with the sticky cake, so that he cannot badmouth the human family in front of the Jade Emperor. It is also traditionally eaten during Chinese New Year. Originally from China, it spread to or gave rise to related rice cakes in Southeast Asian countries and Sri Lanka due to overseas Chinese influences.

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Pang gi

Small coconut pancake

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