🏠 Home > 🗺️ Recipes > 🍨 Desserts > 🇹🇭 Thailand Desserts > 🍨 Mango Sticky Rice , Thai Coconut Custard , Thong Yod
🍨 Authentic Thai Desserts Recipes You’ll Love
Published by Supakorn | Updated: February 2026
Introduction
When it comes to Thai cuisine, most people immediately think of spicy curries or flavorful noodle dishes. But here’s a little secret: Thai desserts are just as magical.
From golden sweets that were once reserved for royalty to refreshing coconut-based treats that cool you down on a hot day, Thai desserts offer a unique balance of flavors—sweet, creamy, sometimes salty, and often beautifully fragrant with pandan or jasmine.
And it’s not just Thailand that loves them. Around the world, food lovers are falling in love with Mango Sticky Rice, Thai custards, and those shiny little golden drops called Thong Yod.
In this article, I’m sharing three must-try Thai dessert recipes that you can recreate at home. They are:
1.Mango Sticky Rice – a tropical classic.
2.Thai Coconut Custard – creamy, silky, and fragrant.
3.Thong Yod – golden egg yolk drops, a royal sweet.
Let’s dive into the sweet side of Thailand!
🔹 Recipe 1: Mango Sticky Rice
About this Recipe
If there’s one Thai dessert that has gone viral worldwide, it’s Mango Sticky Rice. Sweet glutinous rice is paired with creamy coconut sauce and ripe, juicy mango. It’s simple yet unforgettable. In Thailand, it’s a summertime favorite, especially when mangoes are at their peak.
Ingredients & Measurements
- 1 cup glutinous (sticky) rice
- 1 ½ cups coconut milk
- ½ cup sugar
- ½ tsp salt
- 2 ripe mangoes, peeled and sliced
- 1 tbsp toasted mung beans or sesame seeds (optional, for garnish)
Step-by-Step Instructions
1.Rinse sticky rice several times until the water runs clear. Soak for at least 4 hours or overnight.
2.Steam sticky rice for 20–25 minutes until fully cooked.
3.In a saucepan, heat coconut milk, sugar, and salt. Do not boil.
4.Reserve ⅓ cup of this coconut sauce for topping.
5.Mix the rest with the hot sticky rice. Cover and let it absorb for 15 minutes.
6.Serve sticky rice with sliced mango on the side. Drizzle with the reserved coconut sauce and sprinkle with mung beans or sesame seeds.
Tips & Mistakes to Avoid
✅ Use ripe mangoes—fragrance and sweetness make all the difference.
✅ Don’t boil coconut milk too long; it will separate.
❌ Avoid using regular rice. Only glutinous rice gives the right texture.
FAQ
Q: Can I make it dairy-free?
It’s already dairy-free since it uses coconut milk.
Q: Can I prepare sticky rice ahead of time?
Yes, but it’s best served fresh. If refrigerated, steam it again before serving.
Summary
Mango Sticky Rice is proof that sometimes the simplest combinations are the most heavenly.
🔹 Recipe 2: Thai Coconut Custard
About this Recipe
Known in Thai as Sangkhaya, this coconut custard is creamy, fragrant, and lightly sweetened. Often flavored with pandan leaves, it’s either steamed and eaten with sticky rice or used as a spread on bread. It’s Thailand’s answer to comfort food desserts.
Ingredients & Measurements
- 4 large eggs
- 1 cup coconut milk
- ½ cup palm sugar (or brown sugar)
- 1 tsp vanilla extract (or pandan essence if available)
- A pinch of salt
Step-by-Step Instructions
1.Whisk eggs gently—don’t beat too hard or bubbles will form.
2.Add coconut milk, sugar, vanilla/pandan essence, and salt. Mix until sugar dissolves.
3.Strain the mixture to remove lumps.
4.Pour into a heatproof bowl or ramekins.
5.Steam over medium heat for 25–30 minutes until set.
6.Let cool slightly before serving.
Tips & Mistakes to Avoid
✅ Straining is key for smooth custard.
✅ Keep the heat medium to avoid curdling.
❌ Don’t skip pandan or vanilla—it gives the custard its signature aroma.
FAQ
Q: Can I bake it instead of steaming?
Yes, place ramekins in a water bath and bake at 160°C (325°F).
Q: Can I use regular sugar instead of palm sugar?
Yes, but palm sugar gives a deeper caramel-like flavor.
Summary
Thai Coconut Custard is silky, aromatic, and comforting—a dessert that feels like a warm hug.
🔹 Recipe 3: Thong Yod
About this Recipe
Thong Yod, also called “Golden Drops,” is one of Thailand’s most iconic royal desserts. It symbolizes wealth and prosperity, often made for special celebrations. The dessert is made from egg yolks dropped into syrup, creating glossy golden teardrops.
Ingredients & Measurements
- 10 egg yolks (duck eggs are traditional, but chicken eggs work)
- 2 tbsp rice flour
- 2 cups sugar
- 2 cups water
- 2–3 jasmine flowers (optional, for fragrance)
Step-by-Step Instructions
1.Beat egg yolks until smooth. Add rice flour and mix gently.
2.In a saucepan, make syrup by boiling sugar and water. Add jasmine flowers for fragrance.
3.Drop small spoonfuls of the egg mixture into the simmering syrup.
4.Cook until they float and firm up (2–3 minutes).
5.Remove and let cool slightly before serving.
Tips & Mistakes to Avoid
✅ Use fresh eggs for the best texture.
✅ Keep syrup at a gentle simmer, not a rolling boil.
❌ Don’t overcrowd the pan—cook in small batches.
FAQ
Q: Can I store Thong Yod?
Yes, they can be refrigerated in syrup for up to 3 days.
Q: Why do some recipes use duck eggs?
Duck yolks are richer and give a brighter golden color.
Summary
Thong Yod isn’t just a dessert—it’s a symbol of Thai heritage and celebration.
Final Thoughts
Thai desserts are a delightful surprise for anyone exploring Thai cuisine beyond curries and stir-fries. Each dish carries not only flavor but also culture and history:
- Mango Sticky Rice brings tropical joy with every bite.
- Coconut Custard comforts the soul with its creamy fragrance.
- Thong Yod connects us to Thai royal traditions of prosperity and elegance.
Making them at home may seem like a challenge at first, but with these step-by-step recipes, you’ll find it’s not just doable—it’s fun.
So, why not start with one of these desserts this weekend? Trust me, once you taste the results, you’ll understand why these sweets are considered national treasures of Thailand.
And don’t forget—good desserts are even better when shared. So invite your friends or family, and let them experience the sweet side of Thai culture with you.
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