Thai Dessert

The main dishes are great, but the desserts are even better in Thailand. The art making Thai desserts was first practiced by the ladies of the court ( chao wang ) shortly after the arrival af the Portuguese in the Ayutthaya period during the reign of King Narai the Great. They introduced the use of eggs in concocting a variety of sweet treats.

Two other important ingredients are coconut and sugar. All are mixed in different amounts and cooked in several ways (boiling, frying, streaming), Thai desserts are distinct for their colors, presentation, taste and smell. In some instances, water scented by jasmine, rose, ilang-ilang and other aromatic flowers is used to make syrup with coconut milk. Thai desserts are also part of Buddhist traditions. Coconut, sugar and flour represent the Triple Gems-the Buddha, his doctrines and the monks. Most Thai dessert are called "thong", which is Thai for gold that is used for auspicious events. Among them are thong yib, thong yod and foi thong, all of which feature prominently during religious ceremonies.

Thong yib, or pinched gold , is made from egg yolk that is beaten until thick and fluffy. To make the dessert, dolops of batter are spooned into a hot and heavy syrup. While still warm, they are pinched before being set in small ceramic cups to cool. Thong Yod, or gold drop, is also made from egg yolk blended with wheat flour. Small amounts of the thick mixture are added to hot bubbling heavy syrup. Once cooked, it is cooled by a lighter syrup.

Foi thong, the golden thread, is egg yolk cooked with sugar syrup flavoured with essence of jasamine. Use a spoon or stock to stir yolk until smooth. Cook in syrup. Weave each skein gently with a stick through the syrupn to give it a silky look. The skeins are then placed on top of another vessel to drain before being folded several times to make smaller, thicker skeins

Make sure to try any Thai dessert after every meal. To learn more, enroll in special courses offered by a number of places.

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