To my eyes, Thai desserts are from Mars. These sweets are undoubtedly tasty, but when you look at what you are eating, you get a sense of vertigo. Strange jellies, sweets made from unsweet ingredients, manipulated egg yolks and smoked cookies are all part of the tradition in Thai patisserie.
What is lacking in wheat flour, butter, cream and all things dairy (except condensed milk, of course,) is made up with ingenious technique and rice flour, glutinous rice flour, coconut cream and a smattering of agar agar.
I went to
Here’s a sample:
Fried/ dried any veggie or fruit chips
Sweet stews of mung bean, taro and corn
Kanom krok with various toppings
Egg yolks blended with sugar and drizzled into sugar syrup to create perfect threads…
…To make these
Nothing like breathing exhaust on the back of a pickup taxi after eating way too much sugar