Authentic Thai Cuisine You Should Experience

Thai cuisine is a vibrant fusion of bold flavours, fresh ingredients, and fragrant herbs and spices. The following are some signature dishes that are often considered highlights of any Thailand tour package.

Authentic Vegetarian Cuisine

 Som Tam (Thai Papaya Salad)

One of Thailand’s most iconic dishes, Som Tam is a refreshing salad made from shredded raw green papaya, tossed with lime juice, chili, and a medley of aromatic herbs and spices. It’s a favourite among locals and travellers alike.

Som Tam (Thai Papaya Salad) – Simple & Authentic Recipe

Ingredients:

·        1 cup finely shredded green papaya

·        5–6 cherry tomatoes, halved

·        5–6 green beans, chopped into 1-inch pieces

·        2–3 garlic cloves

·        2 bird’s eye chilies (adjust for spice preference)

·        1 tbsp fish sauce

·        1 tbsp freshly squeezed lime juice

·        1 tsp palm sugar (or brown sugar)

·        1 tbsp roasted peanuts (optional)

Method:

1.     Using a mortar and pestle, crush the garlic and chilies to release their aroma.

2.     Add the green beans and cherry tomatoes, and gently bruise them to absorb the flavors.

3.     Stir in the fish sauce, lime juice, and sugar, blending well to create a balanced dressing.

4.     Add the shredded papaya and toss everything together until evenly coated.

5.     Garnish with roasted peanuts and serve immediately for the freshest taste.

Enjoy this vibrant Thai salad that masterfully combines spicy, sour, salty, and sweet notes in every bite.

Pad Pak (Stir-Fried Vegetables)

A reliable vegetarian option, Pad Pak is a simple yet flavourful mix of seasonal vegetables stir-fried with soy sauce and garlic. It's commonly recommended when requesting vegetarian meals.

Pad Pak (Thai Stir-Fried Vegetables) – Simplified Recipe

Ingredients:

·        1 cup assorted vegetables (e.g., broccoli, carrots, bell peppers, baby corn)

·        2–3 cloves garlic, finely minced

·        1 tbsp soy sauce

·        1 tbsp oyster sauce (optional)

·        1 tsp sugar

·        2 tbsp vegetable oil

·        2–3 tbsp water

Instructions:

1.     Heat oil in a wok or skillet and gently sauté garlic until aromatic.

2.     Add mixed vegetables and stir-fry over high heat for 2–3 minutes.

3.     Stir in soy sauce, oyster sauce (if using), sugar, and water.

4.     Continue stir-frying until vegetables are cooked yet retain their crunch.

5.     Serve warm as a flavorful accompaniment or with steamed rice.

A vibrant, nutritious Thai classic—bursting with color, texture, and authentic flavor.

Tom Kha (Thai Coconut Soup)

A comforting dish that blends the richness of coconut milk with lemongrass, galangal, and kaffir lime. Though it’s classified as a soup, its thick consistency often makes it feel more like a curry—typically served with rice.

Tom Kha (Thai Coconut Soup) – Simple & Flavorful Recipe

Ingredients:

·        1 cup coconut milk

·        1 cup chicken or vegetable broth

·        1–2 stalks lemongrass, trimmed and lightly crushed

·        3–4 slices of galangal (or substitute with ginger)

·        3–4 kaffir lime leaves, gently torn

·        100g chicken or mushrooms (vegetarian alternative)

·        3–4 Thai bird’s eye chilies, crushed (adjust to taste)

·        1 tbsp fish sauce (or soy sauce for a vegetarian option)

·        1 tbsp freshly squeezed lime juice

·        Fresh coriander for garnish

Instructions:

1.     In a saucepan, gently bring the coconut milk and broth to a simmer.

2.     Add lemongrass, galangal, lime leaves, and chilies; allow to infuse for 5–7 minutes.

3.     Incorporate chicken or mushrooms and cook until tender.

4.     Season with fish sauce and lime juice to balance the flavor.

5.     Finish with fresh coriander and serve warm.

Experience a harmonious blend of creamy coconut, zesty citrus, and bold Thai spices in this comforting and aromatic soup.

Gang Hed (Thai Mushroom Curry)

A flavourful curry highlighting a variety of mushrooms beyond the usual button and oyster types. It's a rich and earthy vegetarian delight.

Gang Hed (Thai Mushroom Curry) – Simple & Flavor-Packed Recipe

Ingredients:

·        1 cup assorted mushrooms (such as oyster, shiitake, or button)

·        1 cup coconut milk

·        1 tbsp Thai red curry paste

·        2–3 kaffir lime leaves, gently torn

·        1–2 Thai bird’s eye chilies (optional, for heat)

·        1 tbsp soy sauce or fish sauce

·        1 tsp palm sugar or brown sugar

·        Fresh basil or coriander leaves, for garnish

Instructions:

1.     In a saucepan, warm a small amount of coconut milk and stir in the red curry paste until the aroma is released.

2.     Pour in the remaining coconut milk, add kaffir lime leaves and chilies, and allow to simmer for 3–5 minutes.

3.     Add the mixed mushrooms and cook until tender and infused with flavor.

4.     Season the curry with soy sauce or fish sauce and a touch of sugar to balance the taste.

5.     Garnish with fresh herbs and serve hot.

This velvety, aromatic Thai mushroom curry offers a delightful balance of spice, sweetness, and earthy umami—perfect for a comforting meal.

Morning Glory (Stir-Fried Water Spinach)

Known locally as "Pak Boong," this leafy green is commonly found across Thai islands. It’s stir-fried with garlic and chili, similar to how spinach is used in Indian cuisine.

Morning Glory Stir-Fry (Pad Pak Boong) – Quick & Flavorful Thai Delight

Ingredients:

·        1 bunch water spinach (morning glory), trimmed and cut into 3-inch segments

·        2–3 garlic cloves, lightly crushed

·        1–2 Thai bird’s eye chilies (optional), thinly sliced

·        1 tbsp soy sauce

·        1 tbsp oyster sauce (or mushroom sauce for a vegetarian option)

·        1 tsp sugar

·        2 tbsp cooking oil

Method:

1.     Heat oil in a wok over high flame until hot.

2.     Add crushed garlic and chilies; stir-fry until fragrant.

3.     Quickly add the water spinach and toss vigorously.

4.     Stir in soy sauce, oyster sauce, and sugar. Stir-fry for 1–2 minutes until just wilted.

5.     Serve immediately for best texture and flavor.

A vibrant, nutritious Thai side dish known for its smoky aroma, tender-crisp texture, and perfectly balanced savory notes.

Jim Jum (Isaan Hot Pot)

A communal hot pot experience where diners cook their own vegetables and noodles in a flavorful broth. It’s both interactive and fully customizable, making it a trusted vegetarian option.

Jim Jum (Isaan Hot Pot) – Vegetarian Style | Quick & Nourishing Thai Delight

Ingredients:

·        2 cups assorted vegetables (baby corn, napa cabbage, morning glory, mushrooms, carrots)

·        100g soaked glass noodles

·        2–3 tofu cubes or soy protein (optional)

·        2–3 garlic cloves, finely minced

·        1 stalk lemongrass, gently crushed

·        3–4 kaffir lime leaves, torn

·        2–3 Thai chilies, sliced (optional)

·        3 cups vegetable broth

·        1 tbsp soy sauce

·        1 tsp lime juice

·        Fresh Thai basil and coriander for garnish

Instructions:

1.     In a traditional clay pot or small hot pot, bring the vegetable broth to a gentle boil.

2.     Add garlic, lemongrass, kaffir lime leaves, and chilies. Simmer for 5 minutes to infuse the broth.

3.     Introduce tofu, vegetables, and glass noodles into the pot. Cook until just tender.

4.     Season with soy sauce and a touch of lime juice for brightness.

5.     Garnish with fresh Thai basil and coriander before serving.

A fragrant, soul-warming Thai hot pot that’s light yet flavorful—celebrating the essence of Thai herbs and wholesome plant-based goodness.

Thai Vegetable Spring Rolls

A popular appetizer filled with cabbage, carrots, onions, and ginger—crispy on the outside and flavourful inside. Often served with a sweet chili dipping sauce.

Thai Vegetable Spring Rolls – A Crisp, Flavor-Packed Starter

Ingredients:

·        1 cup finely shredded mixed vegetables (carrots, cabbage, bell peppers)

·        1–2 garlic cloves, minced

·        1 tbsp soy sauce

·        1 tsp sesame oil (optional)

·        Spring roll wrappers

·        Oil for deep frying

Instructions:

1.     Lightly sauté the garlic and vegetables in soy sauce and sesame oil until just tender. Allow to cool.

2.     Spoon the mixture onto each wrapper, roll tightly, and seal the edges with a touch of water.

3.     Deep-fry the rolls until golden and crispy.

4.     Serve immediately with sweet chili or plum dipping sauce.

A vibrant, crunchy appetizer bursting with fresh Thai flavors—perfect for any occasion.

Grilled Mushrooms on Skewers

Street vendors offer a selection of mushrooms skewered and grilled to perfection. You can enhance the taste with sauces or enjoy them plain.

Grilled Mushroom Skewers – A Juicy, Smoky Vegetarian Delight

Ingredients:

·        200g fresh button or assorted mushrooms, cleaned

·        1 tbsp olive oil

·        1 tsp soy sauce or balsamic vinegar

·        1 clove garlic, finely minced

·        A pinch of freshly ground black pepper

·        Wooden or metal skewers

Method:

1.     In a mixing bowl, combine mushrooms with olive oil, soy sauce, garlic, and black pepper. Toss to coat evenly.

2.     Carefully thread the seasoned mushrooms onto skewers.

3.     Grill over medium heat for 6–8 minutes, turning occasionally, until the mushrooms are tender and slightly charred.

4.     Serve immediately as a vibrant appetizer or wholesome side.

A simple yet elegant grilled dish that delivers earthy flavors and a satisfying smoky finish—ideal for outdoor gatherings or light, healthy meals.

Pad Thai (Vegetarian)

Thailand’s most famous noodle dish. When ordering vegetarian Pad Thai, be sure to request it without egg if you prefer a fully plant-based meal.

Pad Thai (Vegetarian) – A Quick & Aromatic Thai Noodle Classic

Ingredients:

·        120g flat rice noodles

·        1 cup assorted vegetables (carrots, bean sprouts, bell peppers)

·        2 tbsp pan-seared tofu cubes (optional)

·        2 garlic cloves, finely minced

·        1 tbsp tamarind paste

·        1 tbsp soy sauce

·        1 tsp brown sugar

·        1 tbsp cooking oil

·        Crushed peanuts and lime wedges for garnish

Method:

1.     Soak noodles in warm water until softened. Drain and keep aside.

2.     Heat oil in a wok or pan; sauté garlic and tofu until lightly browned.

3.     Add mixed vegetables and stir-fry briefly over high heat.

4.     Incorporate tamarind paste, soy sauce, and sugar. Stir to combine.

5.     Add the softened noodles and toss until evenly coated and heated through.

6.     Plate and garnish with crushed peanuts and a wedge of lime.

A delicious harmony of sweet, tangy, and savory elements—this vegetarian Pad Thai delivers an authentic Thai experience in every bite.

Thai Pea Eggplant (Makheua Puang)

Similar to India’s Sundakkai or Turkey Berry, these tiny eggplants are used in various curries. Their slightly bitter flavour adds depth to many traditional recipes.

Khao Soi (Chiang Mai Curry Noodles)

A northern Thai specialty—spicy coconut curry broth served over soft noodles and topped with crispy fried noodles. Packed with flavour and spice, it’s a must-try.

Khao Soi (Vegetarian Chiang Mai Curry Noodles) – A Rich, Aromatic Thai Delight

Ingredients:

• 120g egg noodles or flat rice noodles
• 1 cup coconut milk
• 1 cup vegetable broth
• 1 tbsp vegetarian yellow or red curry paste
• ½ tsp turmeric powder
• ½ cup lightly pan-fried tofu cubes
• Pickled mustard greens, sliced red onion, and lime wedges (for garnish)
• Crispy fried noodles (for topping)
• 1 tbsp soy sauce
• 1 tsp brown sugar
• Cooking oil as needed

Method:

1. In a heated pot, sauté the curry paste and turmeric in a little oil until aromatic.
2. Add coconut milk and vegetable broth; stir well and bring to a gentle simmer.
3. Incorporate tofu, soy sauce, and sugar. Let it simmer for 5–7 minutes to blend flavors.
4. Meanwhile, cook noodles according to package instructions and place them in serving bowls.
5. Ladle the hot curry over the noodles.
6. Garnish generously with crispy noodles, pickled mustard greens, red onion, and a wedge of lime.

A soul-warming Northern Thai noodle curry with layers of creamy, tangy, and mildly spicy flavors—crafted for vegetarians without compromising authenticity.

Thai Tofu Coconut Curry

Tofu is a staple protein in Thai vegetarian cuisine. This curry, made with either green or red curry paste, combines tofu with vegetables in a rich coconut base.

Thai Tofu Coconut Curry – A Lusciously Creamy Vegan Delight

Ingredients:

• 1 cup coconut milk
• 1 tbsp vegan Thai red or yellow curry paste
• ½ cup tofu, lightly pan-fried
• 1 cup assorted vegetables (e.g., bell peppers, carrots, broccoli)
• 1 tbsp soy sauce
• 1 tsp brown sugar
• Fresh basil or coriander leaves for garnish
• Cooking oil as needed

Instructions:

1. Warm oil in a pan and sauté the curry paste until aromatic.
2. Pour in coconut milk, then add soy sauce and brown sugar; stir to combine.
3. Add tofu and vegetables, and let simmer for 7–10 minutes until vegetables are cooked through.
4. Garnish with fresh herbs and serve immediately with steamed rice.

A velvety, flavor-packed curry that delivers bold Thai essence in every bite—ideal for a satisfying plant-based meal.

Thai Rice Vermicelli (Khanom Jeen)

Common in Northern Thailand, this dish features colourful vermicelli noodles, often dyed naturally with pea flowers, turmeric, or rose. It's as visually appealing as it is delicious.

Khanom Jeen (Thai Rice Vermicelli) – Delicate, Adaptable & Deeply Rooted in Thai Tradition

Ingredients:

• 120g Thai rice vermicelli noodles
• 1½ liters water, for boiling
• Optional accompaniments: green curry, red curry, peanut sauce, fresh herbs, pickled vegetables

Instructions:

1. Bring water to a rolling boil in a large pot. Add the rice vermicelli and cook for 3–5 minutes until tender.
2. Drain and rinse under cold water to halt cooking and prevent clumping.
3. Arrange into neat noodle nests or serve directly.
4. Complement with a rich Thai curry, fragrant herbs, or tangy garnishes.

A light and silky noodle dish that serves as the perfect canvas for Thailand’s bold, complex flavors.

Salapao (Steamed Buns)

Similar to Indian pao, these Thai buns are stuffed and steamed. The vegetarian option often features a sweet black bean filling—a delightful snack or breakfast choice.

Salapao (Thai Steamed Buns) – Soft, Airy & Delightfully Stuffed

Ingredients:

• 2 cups all-purpose flour
• 1 tsp instant yeast
• 2 tbsp sugar
• ½ cup warm water
• 1 tbsp oil
• Filling options: sweet red bean paste, seasoned vegetables, or tofu

Method:

1. Combine flour, yeast, sugar, warm water, and oil to form a smooth dough. Cover and let it rise for about an hour.
2. Divide the dough, shape into rounds, and fill each with your preferred stuffing. Pinch the edges to seal.
3. Place each bun on parchment paper and allow to rest for 15 minutes.
4. Steam for 12–15 minutes until soft, fluffy, and fully cooked.

A traditional Thai-Chinese delicacy—light and pillowy buns with a flavorful core, perfect for a savory snack or a sweet indulgence.

Thai Bean Thread Glass Noodles

Made from mung beans, these translucent noodles are gluten-free and often served in stir-fries or light broths with vegetables.

Thai Bean Thread Noodles – Light, Aromatic & Wholesomely Vegetarian

Ingredients:

• 100g bean thread (glass) noodles, pre-soaked
• 1 cup assorted vegetables (carrots, cabbage, mushrooms)
• ½ cup pan-fried tofu cubes (optional)
• 2 cloves garlic, finely minced
• 1 tbsp soy sauce
• 1 tsp sesame or vegetable oil
• ½ tsp sugar
• Fresh coriander or spring onions for garnish

Method:

1. Soak the bean thread noodles in warm water for 10 minutes until tender. Drain and keep aside.
2. In a heated wok, sauté garlic and tofu in oil until aromatic.
3. Add the mixed vegetables and stir-fry briefly on high heat.
4. Incorporate the softened noodles along with soy sauce and sugar. Toss well to coat evenly and stir-fry for 2–3 minutes.
5. Garnish with fresh herbs and serve immediately.

This gluten-free Thai classic offers delicate textures and savory depth—ideal for a light yet satisfying plant-based meal.

Mango Sticky Rice (Khao Niew Mamuang)

A beloved Thai dessert of glutinous rice cooked in coconut milk, paired with sweet ripe mango. It’s rich enough to serve as a main course for dessert lovers.

Mango Sticky Rice (Khao Niew Mamuang) – A Classic Thai Dessert of Lush Simplicity

Ingredients:

• 1 cup glutinous (sticky) rice
• 1 cup coconut milk
• ¼ cup granulated sugar
• ¼ tsp salt
• 1 ripe mango, peeled and thinly sliced
• Optional: Toasted sesame seeds or crisp mung beans for garnish

Instructions:

1. Soak the sticky rice for 4–6 hours, then steam until soft and translucent.
2. Gently heat coconut milk with sugar and salt—do not bring to a boil.
3. Pour most of the coconut mixture over the warm rice, allowing it to absorb for 15–20 minutes.
4. Serve the infused rice alongside mango slices, spoon over the remaining coconut sauce, and garnish as desired.

A delicately sweet and creamy Thai favorite—celebrated for its harmony of textures and tropical flavors.

Roti Gluay (Banana Roti)

A thick, paratha-style fried bread filled with banana, Nutella, or caramel. Especially popular in Bangkok and the north, it's a street food favourite for a sweet tooth.

Roti Gluay (Banana Roti) – A Golden Thai Street Delight

Ingredients:

• 1 cup all-purpose flour
• 2 tbsp condensed milk
• 2 tbsp oil or melted butter
• Water (as needed to form a pliable dough)
• 1 ripe banana, thinly sliced
• Oil or butter for frying
• Condensed milk or sugar (for drizzling)

Instructions:

1. Combine flour, condensed milk, oil, and enough water to create a smooth, elastic dough. Let rest for 30 minutes.
2. Divide dough into small portions and roll each into a thin, translucent sheet.
3. Heat a lightly oiled skillet. Place the dough sheet on the pan and layer sliced banana in the center.
4. Fold edges to encase the filling, forming a square or envelope shape.
5. Fry until golden brown and crisp on both sides.
6. Finish with a drizzle of sweetened condensed milk or a sprinkle of sugar. Serve immediately.

A crisp and buttery street-style dessert—caramelized bananas wrapped in flaky pastry, offering a warm, indulgent bite of Thailand.

Tender Coconut Ice Cream

A refreshing island specialty made with fresh coconut milk and tender coconut flesh—light, creamy, and perfect for hot days.

Tender Coconut Ice Cream – Creamy, Refreshing & Naturally Tropical

Ingredients:

• 1 cup tender coconut flesh (blended)
• ½ cup tender coconut water
• 1 cup coconut milk or cream
• ½ cup condensed milk (adjust to taste)
• 1 tsp vanilla extract (optional)

Instructions:

1. Blend tender coconut flesh with coconut water until smooth.
2. Add coconut milk and condensed milk. Mix well.
3. Pour into a container and freeze for 4–6 hours, stirring every 1–2 hours for a creamier texture (or use an ice cream maker).
4. Serve chilled, garnished with coconut bits if desired.

A smooth, tropical delight—perfectly light and naturally sweet, capturing the essence of tender coconut in every bite.

Thai Fried Banana Fritters (Kluai Tod)

Banana slices are dipped in batter, deep-fried until golden, and often served with honey, caramel, or ice cream. A delightful, crispy dessert.

Thai Fried Banana Fritters (Kluai Tod) – Crisp, Caramelized & Irresistibly Thai

Ingredients:

• 3 firm ripe bananas, sliced lengthwise or diagonally
• ½ cup rice flour
• 2 tbsp all-purpose flour
• 2 tbsp shredded coconut (optional)
• ¼ tsp salt
• 2 tbsp sugar
• ¼ cup water
• Oil for deep frying

Instructions:

1. Combine rice flour, all-purpose flour, shredded coconut, salt, sugar, and water in a bowl to create a smooth, lump-free batter.
2. Coat banana slices evenly in the batter.
3. Deep-fry in hot oil until golden brown and crisp.
4. Remove and drain on paper towels. Serve immediately for best texture.

A traditional Thai indulgence—beautifully crisp on the outside, lusciously soft on the inside, and naturally sweet with a hint of coconut.

Khanom Buang (Thai Crepes)

Crispy mini crepes filled with a variety of sweet fillings like custard, pumpkin, or coconut. Watching them being prepared on the streets is a treat in itself.

Khanom Buang (Thai Crepes) – Crisp, Luscious & Authentically Thai

Ingredients:

• ½ cup rice flour
• 1 tbsp all-purpose flour
• ¼ tsp turmeric (for natural color)
• ⅓ cup water
• ½ cup coconut cream
• 2 tbsp sugar
• A pinch of salt
• Traditional toppings: shredded coconut, foi thong (golden egg yolk threads), diced tropical fruits, or sweet mung bean paste

Instructions:

1. Combine rice flour, all-purpose flour, turmeric, and water to form a smooth, lump-free batter.
2. Separately, whisk coconut cream with sugar and salt until well-blended.
3. Heat a nonstick skillet or griddle over medium heat. Ladle a small amount of batter and spread it thinly into a circle.
4. Once the crepe edges turn golden and crisp, spoon a bit of the sweet coconut mixture in the center and add your choice of toppings.
5. Let it crisp, fold gently, and serve immediately.

A delicate Thai delicacy—light, golden crepes with a rich coconut filling and vibrant textures, capturing the spirit of Thailand’s street-side sweet artistry.

Khanom Pang Wan (Sweet Thai Buns)

Soft bread rolls filled with flavoured custards, often found in bustling street markets. The variety of fillings makes this a popular and indulgent treat.

Khanom Pang Wan (Sweet Thai Buns) – Pillowy, Buttery & Irresistibly Sweet

Ingredients:

• 2 cups all-purpose flour
• 1 tsp instant yeast
• ¼ cup granulated sugar
• ½ cup warm milk
• 2 tbsp softened butter
• ¼ tsp salt
• Sweet filling: condensed milk, coconut custard, or sweetened coconut flakes

Method:

1. Combine flour, yeast, sugar, salt, warm milk, and butter to form a soft dough. Knead until smooth and elastic, about 8–10 minutes.
2. Cover and let the dough rise in a warm place for 1 hour or until doubled in volume.
3. Divide into equal portions, flatten each, and fill with your choice of sweet filling. Seal and shape into smooth buns.
4. Arrange on a baking tray and allow to rest for 15 minutes.
5. Bake in a preheated oven at 180°C (350°F) for 15–18 minutes or until golden brown. Brush with butter while warm for extra softness.

These soft, sweet buns offer a delicate balance of buttery richness and tropical flavors—an inviting Thai treat for any time of day.

Lod Chong (Thai Pandan Dessert)

Green pandan noodles served in sweetened coconut milk with palm sugar and fragrant jasmine water—a cooling and aromatic dessert.

Lod Chong (Thai Pandan Dessert) – Refreshing, Aromatic & Uniquely Thai

Ingredients:

• ½ cup fresh pandan juice (extracted from blended pandan leaves with water)
• ½ cup rice flour
• 1 tbsp tapioca flour
• 1 cup coconut milk
• ¼ cup palm sugar or brown sugar
• ¼ tsp salt
• Crushed ice, for serving

Instructions:

1. Combine pandan juice, rice flour, and tapioca flour to create a smooth batter.
2. Gently cook the mixture over low heat, stirring constantly until it thickens to a dough-like consistency.
3. While still warm, press the mixture through a Lod Chong mold or slotted spoon into a bowl of ice water to form soft, chewy noodles.
4. In a separate pan, warm coconut milk with palm sugar and salt until fully dissolved—avoid boiling.
5. To serve, place pandan noodles in a glass or bowl, top with the sweet coconut mixture, and finish with a scoop of crushed ice.

This iconic Thai dessert delivers a chilled blend of floral pandan noodles and silky coconut milk—perfectly balanced, cooling, and deeply comforting.

Khao Tom Mud (Sticky Rice in Banana Leaf)

Sticky rice stuffed with banana or black beans, wrapped in banana leaves, and steamed. A traditional snack that’s filling and flavourful.

Khao Tom Mud (Sticky Rice in Banana Leaf) – Aromatic, Steamed & Traditionally Thai

Ingredients:

• 1 cup glutinous rice (soaked for 4–6 hours)
• ½ cup rich coconut milk
• ¼ cup sugar
• ¼ tsp salt
• 1 ripe banana, halved or sliced
• Softened banana leaves (for wrapping)

Instructions:

1. Steam the soaked sticky rice until partially cooked.
2. Combine coconut milk, sugar, and salt; stir the mixture into the rice and allow it to absorb the flavors.
3. Spoon a portion of the rice onto a banana leaf, place a banana slice on top, and fold into a secure parcel.
4. Steam the wrapped bundles for 30–40 minutes until tender and aromatic.

A timeless Thai delicacy—fragrant banana-leaf parcels filled with sweet coconut-infused sticky rice and ripe banana, lovingly steamed for a comforting bite of tradition.

Khanom Piek Poon

A dark, jello-like dessert made from coconut, flour, and sugar—lightly caramelized and topped with shredded coconut for texture and flavour.

Khanom Piek Poon (Thai Black Coconut Pudding) – Rich, Silky & Authentic

Ingredients:

• ½ cup rice flour
• 2 tbsp arrowroot or tapioca starch
• 1 cup coconut milk
• ¼ cup palm sugar or dark brown sugar
• ¼ tsp salt
• 1 tsp black sesame powder or charred coconut husk ash (for the signature dark hue)

Preparation:
Combine rice flour, arrowroot starch, coconut milk, palm sugar, salt, and black sesame powder in a bowl until a smooth batter forms.
Gently cook over low heat, stirring continuously until the mixture thickens and develops a glossy sheen.
Transfer the pudding into small molds or cups and allow it to cool and set.

This distinctive Thai delicacy offers a creamy, velvety texture complemented by subtle smoky and earthy undertones—celebrating time-honored flavors with elegant simplicity.

Khanom Thom

Soft rice flour dumplings filled with jaggery, coconut, and nuts, rolled in shredded coconut. A delicate, mildly sweet treat.

Ingredients (Yields Approximately 10 Dumplings)

·        1 cup glutinous rice flour

·        ½ cup coconut milk

·        ¼ cup granulated sugar

·        ¼ teaspoon fine sea salt

·        ½ cup freshly grated coconut (for filling)

·        2 tablespoons palm sugar (for filling)

·        Banana leaves or parchment paper (for wrapping)

Preparation Method

1.     Prepare the Filling: In a saucepan over low heat, combine grated coconut and palm sugar, stirring until the mixture becomes cohesive and slightly tacky. Allow to cool, then shape into small, compact spheres.

2.     Make the Dough: In a mixing bowl, blend glutinous rice flour, coconut milk, granulated sugar, and sea salt. Knead until a smooth, pliable dough forms.

3.     Assemble the Dumplings: Portion the dough into small balls. Flatten each ball into a disc, place a coconut filling sphere in the center, and carefully fold the dough to encase the filling, ensuring a secure seal.

4.     Wrap: Place each dumpling on a square of banana leaf or parchment paper, folding and sealing tightly to prevent moisture ingress during steaming.

5.     Steam: Arrange the wrapped dumplings in a steamer basket and steam for 15–20 minutes, or until the dough appears translucent.

6.     Serve: Allow the dumplings to cool slightly before serving to enhance flavor and texture.

Note

Ensure the wrapping is tightly secured to prevent water from penetrating during the steaming process, preserving the dumplings’ delicate texture.