Wan Damrong (Mae Boonchuay)

Traditional Thai dessert made from tapioca flour, rice flour, and coconut milk, steamed in layers. Chewy texture, sweet and creamy, fragrant with pandan or herbs according to color.

Two-layered Thai dessert. The bottom layer is a sweet paste mixed with taro or water chestnuts, and the top layer is a salty-creamy coconut topping. A perfect contrast.

Black Thai dessert made from burnt coconut husk, rice flour, and limewater. Soft and chewy texture, with a mild smoky aroma. Topped with shredded coconut.

Coconut jelly topped with smooth egg custard. Sweet and creamy, fragrant with egg and coconut milk.

Coconut jelly filled with colorful sarim noodles. Crispy jelly with sweet and creamy flavor, mixed with soft noodles.

Jelly made from coconut cream. Slightly sweet, creamy, and salty. Bouncy texture and fragrant with fresh coconut milk.

Auspicious dessert made from whipped egg yolk fried in syrup, folded into flower shapes. Sweet and juicy, soft and fluffy texture.

Auspicious dessert shaped like a teardrop, made from egg yolk mixed with Thong Yod batter, fried in syrup. Sweet taste, smooth texture.

Chewy, soft, golden egg yolk threads made by drizzling egg yolk into boiling syrup. Sweet and fragrant.

Mung bean paste filling shaped like a 'khanun' seed, coated in egg yolk and boiled in syrup. Sweet and creamy from the beans and egg.

Steamed and mashed taro mixed with coconut milk and sugar. Smooth, dense texture. Sweet, creamy, and fragrant with taro.

Peeled and steamed mung beans, mashed and stir-fried with coconut milk and sugar. Smooth and creamy texture. Sweet and creamy.

Pressed glutinous rice topped with coconut cream. Cut into squares. Sweet, salty, and creamy.

Sweet and creamy glutinous rice served with smooth, soft, sweet egg custard.

Steamed glutinous rice, stir-fried with sugar until glossy. Often green from pandan leaves. Very sweet, chewy texture.

Sweet and creamy egg custard, steamed in pumpkin or served with taro.

Baked Thai dessert made from eggs, coconut milk, and beans. Fragrant with fried shallots sprinkled on top. Rich, sweet, and creamy.

Steamed dessert made from banana mixed with flour and coconut milk. Chewy texture, sweet and fragrant with banana.

Dessert wrapped in banana leaf. Filling is sweet stir-fried coconut, covered in salty-creamy coconut dough.

Chewy boiled dough coated with shredded coconut, served with simmered sugar and crispy puffed rice.

Round glutinous rice flour balls filled with sweet stir-fried coconut, boiled, then coated with shredded coconut.

Boiled glutinous rice flour, no filling. Coated with simmered sugar and coconut. Sweet and fragrant.

Dessert made from finely ground roasted rice, mixed with palm sugar and shredded coconut, pressed into molds.

Roasted and ground rice grains mixed with syrup and coconut milk, pressed into molds. Fragrant and sweet taste, crumbly texture.

Smooth, auspicious dessert made from wheat flour, egg yolk, and coconut milk. Decorated with gold leaf. Sweet and fragrant.

Traditional Thai cookies shaped like Lamduan flowers. Crumbly texture that melts in the mouth. Fragrant with candle smoke.

Traditional Thai egg cake. Crispy outside, soft inside. Fragrant with egg.

Dry dessert made from roasted tapioca flour. Beautifully shaped, melts in the mouth. Sweet and fragrant with coconut milk.

Dessert with a dry, crispy outer layer and a chewy inside. Made from flour and coconut milk.

Crispy baked meringue made from whipped egg whites, mixed with cashews. Sweet and creamy.

Traditional Thai cashew cookies made from roasted cashews and egg whites. Light and crispy, fragrant with coconut.

Smooth green pandan custard, fragrant with pandan leaves and coconut milk. For dipping bread.

Soft, bouncy fresh milk pudding served with mixed fruit salad. Refreshing taste.

Refreshing Thai herbal drink, lightly sweetened, with medicinal properties.

Steamed dessert made from cassava mixed with flour. Chewy, semi-transparent texture. Coated with shredded coconut.

Smooth, creamy dessert made from milk and eggs. Mildly sweet.

Long dough dessert in coconut milk. A mix of salty, creamy, and sweet flavors.

Smooth, jelly-like dessert made from mung bean flour, topped with coconut milk. Sweet and salty contrast.

Layered, colorful coconut jelly. Sweet and fragrant, refreshingly cool.

Boiled glutinous rice coated with peeled mung beans, served with sugar and roasted sesame seeds.

Chewy, long, worm-like dough, brightly colored, coated with shredded coconut and sugar.

Round baked dough dessert filled with sweet, fragrant custard.

Thai dessert made from glutinous rice flour mixed with shredded coconut, grilled until fragrant. Crispy outside, soft inside.

Peeled mung beans boiled in thick syrup, topped with salty and creamy coconut cream.

Rich cream soup made from pumpkin or spinach. Well-balanced flavor.

Chewy, colorful mung bean flour noodles in candle-smoked coconut milk. Served with ice.

Diced water chestnuts coated in tapioca flour, boiled. Red like rubies, crispy outside, soft inside. Served in coconut milk.

Green pandan-flavored noodles in sweet, creamy, salty coconut milk.

Chewy 'krong krang' dough pieces boiled in coconut milk with roasted white sesame seeds. Creamy and fragrant.

Glutinous rice boiled with taro in coconut milk. Sweet and creamy, soft texture.

Light and fluffy steamed cake. Sweet and fragrant, similar to sponge cake.

Cooked sorghum grains topped with coconut milk. Chewy and creamy texture.

Round dough balls boiled in coconut milk with sweet egg. Rich, sweet, and creamy.

Taro balls in dough, chewy and fragrant with taro, in coconut milk.