Classification of Thai desserts
They are divided according to the method of ripening as follows:
Pastry cooked by stirring Most of them use gold pans. Stirring from a clear liquid until the period. Then pour into molds or trays when cool, then cut into pieces, such as tacos, desserts, rhombic desserts, soft stone desserts, and various fruits, including red glutinous rice. Glass Sticky Rice and Kalamae
Snacks that are cooked by steaming. Use some crates to pour the mixture into a pinwheel cup and steam it. Some are inserted into trays or printed. Some types are wrapped in banana leaves or coconut leaves, such as bouquets, layered desserts, fried rice porridge, young pear, custard, banana desserts, brown sugar desserts, filling snacks, candle desserts, Nam Dok Mai desserts.
confectionery cooked by welding It is to put the ingredients into the syrup that is boiling until cooked, such as Thong Yod, Thong Yib, Foi Thong, jackfruit seed, candied banana, sugar cane syrup.
Fry-cooked snacks It is to put the ingredients in a frying pan with hot oil until cooked, such as fried bananas, fried rice, Kanom Kong, Khanom Bat, Khanom Sao, Khanom Nanglet.
Desserts that are cooked by steaming or baking, such as Khanom Mo Khang, Khanom Na Nuan, Khanom Klebe Lamduan, Khanom Thong Muan, Hard pears. In addition, Khanom Krok, Khanom Bueng, Khanom Dok Lam Chiak that are heated on the stove may also be included in this group.
confectionery cooked by boiling This type of dessert uses a pot or pan to boil water. Put the candy in until cooked and scoop up. To be mixed with or sprinkled with coconut, such as Kanom Nut Pab, boiled dessert, sticky dessert, Rae Rai dessert. Popularly boiled with coconut milk. Or put the flour mixed into a wet snack. and desserts eaten with syrup and coconut milk, such as bananas, orchards, sweet potatoes, sago palms, lod chong, and sarim.
Location: Thailand
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