Thai desserts (ขนมไทย) are sweet foods of Thai food. Thai desserts are sweet from sugar. The oiliness is mainly from coconut milk, with a mixture of natural ingredients such as flour, chicken eggs, duck eggs, various fruit meats such as sugar cane, baby chid, coconut, and banana by the technique of making Thai desserts. Most are steaming and boiling.

Types of Thai desserts
Thai desserts can be categorized into 7 types, namely: Kanom Kwan, Steamed Kanom, Syrup Dessert, Fried Dessert, Pastry, and Khanom Tom. The details of various desserts are as follows.

Stir-fried Thai desserts Use a pan to stir the dessert from the liquid until the period. and put it into the print, such as taco, candy forgetting, rhombic dessert, stone candy, red glutinous rice Glass glutinous rice and Kalamae, etc.

Steamed Thai desserts Using the heat from the steam to cook desserts such as Chom Muang, Khanom Tien, fried rice porridge, young pear, custard, Kanom Kluay, Kanom Tan, Kanom Sai, Kanom Thien, Kanom Dok Mai, etc.

Thai dessert It is the boiling of raw materials with sugar to give sweetness, such as Tong Yod, Thong Yib, Foi Thong, jackfruit seeds, candied bananas, sugar cane, etc.

Fried Thai desserts Put the ingredients in a pan with oil to make them cooked, such as fried bananas, fried rice, Khanom Kong, Khanom Bat, Khanom Chaew, Khanom Nangled, etc.

Thai dessert from baking Use heat to cook the dessert. Snacks are dry and crispy, such as Kanom Klee Lamduan, Khanom Thong Muan, Sali, Khanom Krok, Khanom Bueng, etc.

Boiled Thai desserts It is the way to bring raw materials to boil until cooked, such as Kanom Pean Pap, Kanom Tom, Kanom Glutin, Kanom Rae Rai, etc.

Thai desserts with water Sugar and coconut milk are commonly used to make desserts, such as bananas, orchards, sweet potatoes, sago palms, Lod Chong, Sarim, etc.

Thai desserts are unique in the eating culture of Thai people. Thai national food Thai desserts are delicate and intricate in the selection of raw materials, meticulous methods of making, delicious taste, sweet aroma, beautiful colors, evident from any restaurant or coffee shop. They try to include sweet food in the menu as well. Whether applied or traditional, snacks, delicious handicrafts that express the delicacy of Thailand. From a time in the past that created a variety of Thai wisdom to carry on both the way of life, traditions, culture, Thai desserts, we have a mellow taste that is not sweet, delicate and inviting to eat and natural fragrance.

History of Thai desserts
The word Khanom comes from the word Khao Nom or Khao Nom or Khao Nom. Home economics assumed that it came from this word. Because sweets have been influenced by India using rice and milk to make desserts. But when it comes to cooking Thai food, coconut milk and coconut are used as raw materials instead of milk, or another assumption is that it comes from the word nom which means sweet and in Khmer language means flour and be candy.

Thai desserts in ancient times, popularly made Thai desserts only for important occasions. Such as various traditions such as making merits, weddings, important festivals because Thai desserts are desserts that take a long time to make. Because it requires a lot of meticulousness, beauty is the hallmark of Thai desserts.

Traditional Thai desserts There will be a mixture of Flour from rice or glutinous rice, sugar, coconut milk only. Later, the transfer of food culture from different countries into Thailand (ประเทศไทย). Desserts are also more diverse, such as Tongyib, Thong Yod, and jackfruit seeds, which are influenced by Portuguese. In the reign of King Rama I found evidence that a cookbook was made. and the first Thai dessert cookbook The first Thai cookbook is gourmet cook.