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Thai Desserts Cookbook
Authentic Recipes for Classic Sweets like Mango Sticky Rice, Khanom Chan, Luk Chup, Khanom Krok & More – With Step-by-Step Instructions and Ingredient Tips
Master Thai sweets at home—coconut, palm sugar, and pandan—plus step-by-step recipes for mango sticky rice, bua loy, khanom chan & more.
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About
About the Book
Taste of Thailand: Desserts is your step-by-step guide to classic Thai sweets at home. Learn the core pantry (glutinous rice flour, rice flour, tapioca starch, coconut milk, palm sugar, pandan), essential tools (steamer, brass wok, molds, banana leaves), and the techniques that make Thai desserts shine: blooming starches, gentle custard stirring, steaming layered cakes, and balancing sweet–salty–aromatic coconut flavors.
Cook through 10 favorites with clear timings, visuals, and make-ahead tips: Mango Sticky Rice, Khanom Chan (layered pandan cake), Bua Loy (sticky rice dumplings in coconut milk), Khanom Krok (coconut pancakes), Kluai Buat Chi (bananas in coconut milk), Khanom Tuay, Tako (coconut cream cups), and Pumpkin in Coconut Custard. Substitutions and metric/US measures help you succeed anywhere.
Author
About the Author
Nokyoong Chutiyaphat
I am a Paramedic with a passion for helping others in both emergency situations and in everyday life. With years of experience in healthcare, I bring a unique perspective to my writing, focusing on personal growth, healing, and empowerment. I believe that the skills learned in emergency response can translate into powerful tools for overcoming life's challenges.
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