Hello, friends! We're back with more articles from bestreview.asia that tell you about good food. After many previous articles, we have invited friends over to make snacks like brownies, cakes, cookies, meringues, corn pies, muffins, blueberry cheese pies, and cupcakes.
Star or Japanese sweets like dorayaki and dango. By the way, we've also made a lot of sweets. But everything will be different today because we'll be wearing sabai and going to the kitchen to make Thai desserts. Especially if you have friends who like Thai food, you will like this article.
For Thai desserts, it's another part of their identity. Thai desserts are known all over the world, and every molecule of them shows how Thai they are. Anyone who has tried one must fall in love with it. with the brightly coloured and pretty Thai desserts Through the careful way a dessert is made, the maker's intentions can be seen.
Most desserts are sweet and cool, which helps a lot with both heat and thirst. The fresh-smelling jasmine or ylang-ylang flowers that are used in Thai desserts are another thing that makes them special. It also makes the dessert taste better and covers up the smell of some of the raw ingredients.
And sweets that we're bringing to your friends today, from ones that are easy to make and often seen to old ones that were thought to bring good luck. Let's go see if you're ready.
Who is "Thong Kip Ma"? What does this have to do with desserts from Thailand?
During the time of Ayutthaya, Thao Thong Kip Ma, also known as Marie Guimar, was a well-known Portuguese foreign woman. Those who have seen the drama Buphaphonniwat will know each other for sure. Marie Guimar married a Greek nobleman named Constantine Falcon in the late Ayutthaya era.
After their marriage, Mrs. Marie Guimar became the head of the Wiset engine room. (Sweet food in the kitchen) and got a job. "Thao Thong Kip Ma" Guimar has changed a number of Portuguese desserts to use ingredients that are easy to find in Thailand while working as the head of Mrs. Marie's workshop.
Thao Thong Kip Ma is thought to be one of the most important people who made Thai desserts famous and well-known. He invented many desserts that are still eaten today, such as Thongyib, Thong Yod, Foi Thong, Khanom Mo Kaeng, Khanom Sampannee, Khanom Ping, Look Chub, and Thong Muan. a lot back then And whenever we talk about Thai desserts, we always think of her.
Thai dessert recipes
When talking about the history of Kanong Thai and enough, let's see if there are any easy-to-make Thai desserts. Which of the following items on some Thao Thong Kip Ma menus are not on all of them? We will try to serve a range of Thai desserts because of this. Both are pretty, tasty, easy to make/find the materials for, and can keep food fresh. Which will have a menu. Let's see.
1. Banana with a Sweetened egg
Start with something easy, like bananas in syrup. It is a smart way for Thai people to keep food fresh by fusing the fruit. There were so many bananas in one group that they couldn't eat them all in time. It would be a shame to just let it go to waste.
Pick to leave the ripe comb hanging so you can eat it. The rough parts of the comb are peeled off and put back together so that the sweetness can get into the banana and make it last longer. The bananas that have been covered in syrup get soft and chewy. The syrup tastes sweet all the way through the mouth.
But if all you eat is banana syrup, you're afraid your throat will burn. Simmer coconut milk and a little bit of salt until it tastes salty. Then, add pandan leaves to give it a nice smell. Eat together to cut the sweetness and make this menu taste even better.
- The parts of a banana used to make syrup
- Khai Khai Banana pandan leaf ground salt
- White jaggery sugar
- Coconut milk/ready-to-drink box of coconut milk
How to make banana syrup
First, we need to get the syrup ready. Start by putting two pandan leaves in the welding pot and tying them together. Then add sugar, jaggery, and clean water, and heat to a light medium. Keep cooking until the sugar dissolves and the pandan leaves start to smell nice. Turn off the heat, take the pandan leaves out with a spoon, and set them aside to cool down. Turn to get water ready in a bowl so the bananas can soak in it.
Add half a teaspoon of salt. the banana, then peel it. Peel off the strands and let them soak in salted water for about 5 minutes.
Put the syrup back on the stove when the time is up. Turn the stove to medium heat and wait until the syrup boils before adding the bananas. The bananas must be covered in syrup. Stir the bananas gently until they are warm and the syrup covers them. Then, turn the oven down to medium-low heat and keep cooking until the bananas are soft and see-through.
Keep lightly pressing on the bananas as you weld until they are all covered in syrup. Put the pot down and turn off the stove so it can cool down.
Place another pot on Turn the heat down to medium-low and add the coconut milk. Tie two pandan leaves together, add enough salt to make it slightly salty, stir until the salt dissolves and the coconut milk is almost boiling, then turn off the heat, bring it down, and set it aside. Then, put the bananas in a cup and add as much or as little coconut milk as you want. All set to serve.
2. Tub Tim Krob
Crispy Ruby
The next thing on the Tub Tim Krob menu is something that looks beautiful and tastes great. The most interesting thing about this dish is how crispy the truffle is and how the butterfly pea flowers and pandan leaves give it natural colours.
The white coconut milk will stand out against the blue and green colours of Tub Tim Krob. Crushed ice makes things cooler. As for how it tastes, it's sweet and cool, with a mildly salty taste from the coconut milk and the smell of candle smoke. It's another menu for relaxing that works well in Thailand.
Note: Nectar colour can also be used by friends to make Tub Tim Krob. Red and green, for example, use Hell Blue Boy nectar to make adding colour easier and faster.
Ingredients for Crispy Tubtim
- Raw truffles that have been peeled (friends who can't buy truffles can use apples instead).
- Concentrated butterfly pea flower juice pandan juice
- Different colours of Hell Blue Boy nectar
- tapioca starch
- crushed salt
- Milk from smoked coconuts
- water, syrup, ice, and
How to Make Tub Tim Krob Let's Get Started First, we'll fill the pot with clean water and bring it to a boil. While you wait for the water to boil, cut the water chestnuts into pieces of any size you want. Separate into different cups for dying. Bring the juice of pandan, the juice of butterfly pea, and the red nectar.
Add the water chestnuts that have been separated and mix until they are all the same colour. After the frustration is a good colour, add the tapioca flour and mix until it completely covers the frustration. A lot of it can be added.
How to make Tub Tim Krob
Once the frustration is ready, the water can boil at the right time. Put the water chestnuts in a sieve and shake them to get rid of any extra dryness. Then put it in hot water and bring it to a boil. Wait a minute and then use a ladle to separate the angers.
Keep an eye on the water chestnuts that float to the top and become clearer. This means they are done. To stop the heat, scoop out the crispy pomegranate and soak it in the syrup. It doesn't have to be very strong syrup.
When you're done, pour the coconut milk into the pot. Add a little salt. Add a little more syrup and stir until the salt is gone. Heat it up until it's hot, then put it down. Then put the crispy ruby in a container with a spoon. coconut milk on top, and ice on the bottom. Finished and ready to eat
3. Taro Taco/Corn Taco/Corn Snack
Snack Tacos and Corn
Another delicious Thai dessert that combines sweet taco and salty coconut milk. This dish is a Thai dessert that is very popular and easy to find these days. Most of the time, tacos are bite-sized and wrapped in banana leaf krathongs or pandan leaves to make them smell better. You can change the stuffing inside to make it fit your needs. No matter if it's taro, sago, sweet potatoes, or water chestnuts.
What goes into a corn taco?
- Boiled Taro and Corn rice flour arrowroot flour pandan juice
- Pandan leaves are used to make bowls for desserts.
- Coconut sugar, sugar crystals, salt, and clean water.
- coconut milk
How to Make Corn Tacos
First, we have to get pandan leaves ready to use as containers for tacos. "Taco dessert with Krathong" After that, wipe it dry and fold the pandan leaves into a square shape. Then, use a stapler to sew the krathong together in a shape. If you don't have enough sewing skills, you don't have to make a perfect square.
We tell our friends that banana leaves can also be used to make a simple krathong.) Then put all the krathongs on a large tray. Because when the flour and coconut milk were put into the Krathong so they wouldn't fall out, they did just that.
How to make a taco-themed sweet
Mix together rice flour and Thao Yai Mom flour. About half as much Thao Yai Mom powder will be used as corn flour. Sugar and palm sugar can be used to add sweetness. Add a little salt to taste. Don't drink too much clean water. and then pandan juice to give the dessert colour. Put everything into a brass pan. (It's easier to stir fry in a brass pan, so snacks don't stick to it.) Put it on the stove over low heat and let it cook. Keep cooking until the sugar and all the other ingredients have dissolved well.
In this step, the mixture must be kept simmering until it is cooked and sticky. In the meantime, friends can add boiled taro to the dough and mix it in. So that when you chew, you get a variety of tastes and textures, and so that the taro gives the dessert a nice smell. Stir the flour and taro together until they are well mixed. But don't mix the flour too much or our taro will get too messy. As much as possible, try to keep the taro in pieces.
If you cook the dough well, the colour will become clearer. Let your friends turn off the stove and put the dessert in the Krathong. During the candy drop, there has to be room for the coconut milk as well. It is best to drop about three-quarters of the Krathong and save one-quarter for the coconut milk. It may be hard and sticky to put the dough into the Krathong with a spoon. Don't be surprised if the shape isn't as pretty as you want it to be. Friends can use coconut milk to cover up these flaws.
4. Rose Layer Cake:
Khanom Chan is another well-known Thai dessert that many people have tried. This dessert is unique because of the way the dough looks. It is stacked in beautiful layers and has a nice smell and a slightly sweet taste. It is also soft, springy, and smooth. A little too normal Today, we'll make the dessert more beautiful and valuable by folding it into a beautiful red rose. If you don't like red, you can change it to orange or blue, which is also beautiful.
- Rose cake ingredients
- Rice flour
- Tapioca flour, arrowroot flour, sugar, salt, and granulated sugar
- Red juice made from coconut milk
How to make a rose cake with layers
Let's prepare coconut milk first. Into the pot, pour the coconut milk. Add sugar to your liking. It can be worn by anyone who likes sweet things. Add a little salt to taste and turn on the stove to medium-low heat. Stir the mixture until the sugar is completely dissolved, then turn off the stove and set it aside. Turn the lid to add the rice flour, tapioca flour, and Thao Yai Mom flour. Then, when it's hot, pour in the coconut milk we made. Pour the flour slowly and stir it at the same time to keep it from sticking together. Mix in the coconut milk until the flour is smooth. This time, keep stirring the flour until you're sure it's all mixed in with the coconut milk and there are no small clumps left. Pour the brown sugar into one cup and the flour into the other. People get along (if making many colors, friends have to separate into small cups of many colours as shown in the picture)
How to make a layer cake
Turn the handle to get the steamer ready, then steam the empty tray for about one to two minutes. After that, open the lid and pour the flour into the tray. You can choose which colour you want to drop first based on what you like. There's no need to drop it too thick. Try to spread the powder evenly over the rose mould and close the lid. Keep steaming for another 3 to 5 minutes.
When the time is up, carefully open the lid so that the water doesn't drip onto the dessert. Then put some powder of a different colour into the rose mould. Spread out evenly, cover, and steam for 3–5 minutes, alternating and repeating until the last layer of one pastry is done for 8 minutes to make sure the pastry is cooked well.
How to make a layer cake
When the time is up, your friends will be able to see that the dough has cooked and turned a much darker colour. Then take the rose mould or tray out of the oven to let it cool. For the rose print, you can get rid of the dessert right away. But today we're going to make a dessert that looks like a rose. So, we'll cut the candy in the pan into strips that are about an inch wide. Then peel the pastry off the layer and roll and fold it into a rose shape. Put it on a dish and give it to people right away.
For people who make their own roses. When it's done, it's suggested to put it in a small round clear plastic cup. To keep the roses from getting in the way of our recovery itself.
5. Thai dessert
Look Chub (Thai dessert)
A lot of people would have eaten Luk Chub at the same time. This kind of Thai dessert is very different from the other kinds. Because Luk Chub has different shapes and colours depending on who makes it, while most Thai desserts are usually the same shape and colour and have a fixed shape. But do you know that Luk Chub your friends like? It's very easy to make and only needs a few things.
Just get the stir-fried mung beans, agar, and food colouring ready. After that, it has to depend on friends' artistic skills alone. Don't waste it if you want to make something out of it. The painting was finished and put on a plate of jelly to make the colours look fresh and shiny. The plating balls are now ready to be eaten. Both tasty and a lot of fun.
plating raw material
mung beans that have been shelled, glutinous rice flour, sugar crystals, and agar powder.
food colouring coconut milk clean water
How to put together plating balls
Wash the mung beans and let them soak in water overnight to soften them and help them absorb the water. Then, steam the soft puffed beans until they are soft and cooked, and then set them aside to cool. Once the beans are cool, blend them with the coconut milk until the mixture is smooth. Pour the mixture into the pan and add the glutinous rice flour and sugar to taste.
Then, put the pan on the stove, turn the heat to low, and stir all of the ingredients in the pan until they are all mixed together and dry. Must be stirred in the same direction until the beans are dry and the mixture forms a lump. Then, turn off the heat and pour the mixture onto a tray to cool. After the beans have cooled, take the dough and shape it into long sticks of the same size. Then, divide the dough into smaller pieces and shape them into whatever you need. Before moulding, don't forget to wash your hands.
How to put together plating balls
When you're happy with the shape, take a toothpick or a small meatball skewer out so you can decorate it easily. Once the dough has been shaped, get some food colouring and use it to colour the shapes. After that, we'll mix the agar powder with water and add a little more sugar to taste. Put on the stove and boil until it starts to boil. Then, bring the warm jelly to a tall container and pour it all over the shaped flour. Bring it up, and do it again and again. After that, do it two more times to give it more bounce and taste. Wait until the last layer of jelly is completely cool, then take the toothpick out. Cut it up nice, and serve it.
Comment: Friends can also change the normal sweetmeat Luk Chud into sweet jelly with sweetmeat (2in1). Because these two types of candy It tastes great together because it is both sweet and fresh, and it also makes the dessert look better. (Don't forget to decorate with pretty leaves. (Don't forget to wash the leaves before you use them either.)
6. Lamduan Petal Candy
Some people have probably had this kind of dessert, but they might not know that it's called Lamduan Petal. The name comes from the fact that the dessert looks like Dok Lamduan, which is where the name comes from. Both the sweets and the real flowers have a unique smell, too.
This is another easy-to-make menu that can be kept for a long time. Only wheat flour, sugar, and vegetable oil make up the main ingredients. All of the ingredients are mixed together until the dough is smooth and uniform, then it is put in the oven. It didn't take long, and soon the petals of the Lamduan were crisp and soft, making them look delicious.
But that's not all. We'll keep baking the dessert with candles until the smell of the candles permeates every part of the dessert. When you take a bite, the smell will fill your mouth and go well with the softness and light sweetness of the dessert.
All-purpose wheat flour, icing sugar, ground salt, and vegetable oil are used to make the Lamduan petal dessert.
How to make Lamduan Petals
First, we'll put the flour and powdered sugar through a sieve about two or three times, until the ingredients are mixed and the dough is smooth and fine. A little salt will cut the taste. You don't need to add a lot of salt. The better it will taste, the better it will be if the salt is mixed in well first. The oil mixes well, and you can roll the dough into a ball. The dessert will be softer if you knead it for less time. If you want to add colour, you can also add food colouring at this step.
Once we have the dough, we will use it to make a ball that is the same size as the others. When it's baked, everything will cook together. You can shape the dough into small or big flowers, depending on what you want. Then, cut the loaf in half with a knife. Make a ball out of one piece of the dough.
Take the last three pieces of dough and arrange them in the shape of petals on a baking sheet lined with wax paper. Try to put one end of each thing next to the other. When you're done, put the divided cubes in the middle like flower pollen. Do it until there's nothing left.
The flowers from Lamduan have arrived. Put the flowers in the oven. Set the oven to 150 degrees Celsius and turn on the top and bottom heat. It will take about 15 to 20 minutes. After the time is up, let the dessert sit in the oven for another 10 minutes before taking it out. Don't go near the oven until it's completely cool. After the dessert has cooled down completely, we'll take it out and put it in the pot.
Leave the middle space, too. After we sort the desserts, we'll put a small cup on top and then baking candles on top of that. Then light a candle and completely close the lid. Must tightly close the lid. When there is no air, the candle will go out on its own and smoke will come out. And the candy will smell good because the smoke will get into it.
Baking a candle will take at least an hour, and if you want a scent, you should do it two or three times. When the candles are done baking, you can put them in a container and eat them right away.
7. Alua Rose A-Lua Rose Dessert
A-Lua Rose Dessert
The buzz about A-Lua desserts on social media brought back almost-forgotten A-Lua desserts and made us want to try the taste we had forgotten about. So, today we went looking for a recipe and instructions for making Alua dessert. We found that this beautiful-looking dessert is easy to make and only needs a few ingredients.
Beautiful Thai women like us don't hesitate to start mixing the flour until it's clear and turning the plain-looking A-Lua dessert into a delicate and beautiful rose shape. Each petal has been squeezed out carefully. add colour to look more appetising After that, the dessert is baked for several hours to give the dessert a crispy texture on the outside and soft on the inside with a sweet taste.
The raw materials for alua rose
granulated sugar all-purpose wheat flour
food colouring coconut milk fresh milk
Alua Rose: How to Make It
Mix together wheat flour and sugar. You can cut back on or add sweetness to your taste. Stir until the sugar and flour are well mixed. Then, slowly add the coconut milk and fresh milk and stir until the sugar is dissolved and the flour doesn't stick together. There must be some water in the flour. After mixing all of the ingredients together, pour the flour through a sieve into the pan.
Use a pan that doesn't stick so that the dessert doesn't stick to the pan. Put the pan on the stove, turn up the heat, and keep stirring the batter. The batter will start to clear up and stick together more. At first, the dough will be sticky and ugly. But after you stir the flour until it is cooked, it will become easier to stir.
When the flour starts to cook, you should also stir more quickly. If friends stir the flour too slowly, it could burn. When a little flour is added, all the sweets will smell like they've been burned.
How to make the sweet A-Lua
Turn off the stove after you have stirred the batter. Stir for a few minutes until it gets hot, then divide the dough into the colours you want. Mix the flour in to make the colour even, then put it in a piping bag. Get the umbrella ready to put on top of the cake. Cut a square piece of wax paper to the size of the flower and put it on the top of the cake decoration umbrella. so that the rose doesn't fall
A-Lua Rose dessert before baking
Then, using a nozzle in the shape of a rose petal, squeeze the powder into a round pollen base and make rose petal buds gradually. by putting the petals as close as possible to the pollen Then, slowly send the rose petals to bloom into thin petals, which will be hard to do.
Make waves with your friends while you squeeze the flower, and at the end of each petal, turn your wrists out. Or do whatever you want to make the tips of the rose petals roll a little. (For its beauty and truth) When the rose is the size you want, add leaves to make it look nicer by asking friends to turn the wooden handle 2-3 times. This is done with another squeeze head that has a leaf-making head. Leave it light and straight to make it look more delicate and real.
A-Lua Rose dessert before baking
Use the rose when you get it. The base of the rose is scratched with a flat plastic spatula. Then, spread the rose on the baking sheet. If you put it in an oven set to 50 to 60 degrees Celsius, it will be ready to eat after about 5 to 6 hours. or if your friends want to smell like Alua used to, you can let it dry in the sun for 1-2 days. But this one tastes much better than the baked one.)
8. Thongyib Golden dessert
Golden dessert
Next, it will go in the section for ancient desserts that have been eaten for good luck for a long time and are still popular today. Because they represent wealth, Thongyib desserts are often served at happy events. Anything you grab will turn into gold. This dessert is made with duck eggs and syrup that has been boiled down. It's sweet, cool, and mild, and it doesn't smell at all like eggs.
The jasmine floating water that was used to mix the syrup won't smell like much. The food will be cooler the more you chill it before you eat it. Helps people feel less tired and cools them down a lot. The candy is dark orange and pleated. It's pretty and easy on the eyes. It's easy to get the materials and figure out how to make it. Let's go look.
- materials for making gold from duck eggs
- Jasmine floats on white sugar and clear water.
- Gold picks: how to make them
First, we will need to make some syrup. Different golden desserts will need both thick and clear syrup as an important ingredient. We mix the same amount of jasmine water and sugar to make clear syrup. Bring to a boil over low heat until the sugar is dissolved and the water is clear.
Then bring it down and pour it into a tray or a container that is a little bit wider than a tray. Set aside to cool. Later, add water and sugar to the same pot or pan to make a thick syrup. This time, we'll use less water and more sugar to make a thick syrup. Then, put it over low heat and stir it until the sugar is completely dissolved. For now, turn off the stove.
Recipe for Khanom Thong Yiab
In the end, it will look like duck eggs. We'll break duck eggs into the bowl. You can use as many or as few eggs as you want. But try to keep the egg close to the bottom of the egg container so it doesn't break.
Crack the egg yolk and egg white at the same time, then wash your hands well and gently scoop up the yolk with your palm. Remove all of the egg whites with your other hand. Try to get rid of as much as you can.
Then put the egg yolk in a different container that has cheesecloth already in it. Beat the egg yolks until they are all the same colour, then squeeze them through cheesecloth into a container. Do this until it is all gone. Laugh at the yolks and beat them again with a whisk or an electric whisk.
We'll go back to thick syrup this time. Turn on the stove and wait for the hot syrup to boil until small bubbles form. At the same time, put the trays of clear syrup close to each other and get the containers ready to be filled with Thong-Yib. You can use a plastic cup or a small pinwheel cup.
When the syrup is boiling well, turn off the heat. Wait until the syrup is still and there are no bubbles, and then slowly add the egg yolks to make a round sheet. Then turn the stove back on and put it on low heat. Let the syrup boil. When the egg is done right, it will be dark and have a little bit of air in it. Cook the other side until it's done. Turn off the stove and shake the pastry with water to get rid of the bubbles. Flip the syrup back into the pan and dip the pastry in it until it's warm enough to handle.
Fold the edges of the pastry together with your hands. Take the fluffy side up and fold the pleats so that the fluffy side is inside. Put the dessert in a cup and set it up in a pretty way. Drop the eggs into the thick syrup and keep doing this until all of the eggs are in the syrup.
Note: If your friend doesn't flirt with you at first. Don't give up or get down on yourself first. There are times when the pleats are not in the right place. not pretty or not give us the image we want Ask friends to keep trying to keep doing it. It's thought of as a test of patience. But friends can bring edible gold leaf to decorate the top of the dessert and make it more valuable.
9. Tong Yod
Dessert Thong Yod
The Golden brothers came in close second. Thong Yod is another lucky dessert that is meant to bring happiness and wealth to the person who eats it. Which Thong Yad is made with the same raw materials and in the same way as Khanom Thong Yiab. I will only add flour if it will help the egg keep its round shape. Thong Yod is round, juicy, and sticky. It tastes sweet and cool. Eggs and syrup left over from making Khanom Thong Yiab can still be used. It can be eaten after it has been boiled in thick syrup and soaked in clear syrup until it is completely cool.
The raw materials for Thong Yod
duck eggs
Tong Yod flour, light syrup, thick syrup
Water with jasmine in it
Thong Yod: How to Make It
The first step is to get ready some thick syrup and some clear syrup. For Thong Yod, we'll make a thicker, less concentrated syrup than we did for Thong Yad. Even better is if you can use syrup left over from making tong yib. Used syrup has eggs in it and is thicker than new syrup. To thin, just add a little more water. As before, the yolks and whites of duck eggs are kept separate.
Bring it to the filter and beat it up with a thin white cloth. Then add a small amount of Thong Yod flour. Which Thong Yod flour is rice flour that has been smoked with candles. Mix the flour and egg together until it gets a little thicker.
Turn to the stove after making the dough. Turn the stove on to medium heat and wait until the thick syrup boils. Turn the heat down to medium-low until the bubbles in the syrup are big, then use a spoon to get about half a spoonful of flour.
Use your fingers to scrape the dough off the spoon, then use the spoon to cut the dough back into the pan. If there are enough bubbles in the syrup, the candy will be round because of the bubbles.
The water must always be boiling. Do this until the pan is full, then keep boiling until the flour that floats becomes darker. Looks bright and clear Pour a little jasmine water into the syrup to make it the right consistency. Then, take the dessert out of the clear syrup and start pouring the flour back into the pan.
The flour is cooked through, and then you take the dessert out of the clear syrup, drain the syrup, and leave the dessert in the pan to soak up more liquid. Bring the finished dessert to the table on a plate.
10. "Golden threads, gold threads, gold threads"
I'd like to end the Thai dessert menu with Foi Thong, which is the last lucky dessert in the Thong family. Foi Thong, which is a Thai dessert, is often served at weddings as a lucky dessert to show that two families get along well and to wish the newlyweds that they will love each other for a long time, like a long line of candy. It would take a lot of skill and practise to do that well.
Because we have to put the desserts in a nice line and make them all the same size so they look good. We are sure, though, that friends will be able to pass this test. You can go to to find out what you need and how to do it. Dessert menu from eggs: Foi Thong
How are you? I think you'll agree that the Thai desserts I've talked about are tasty and not hard to make. Do any of the 10 types of desserts we listed here happen to be your friends' favourites? I think many friends will like this Thong family dessert in particular.
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