Vegan Thai Kanom (Thai Desserts)

Vegan Kanom Thai

Kanom (khanom) Thai, or Thai sweets, are major players in the culinary landscape that is Thai cuisine. In comparison with European sweets, however, kanom Thai might seem daunting. If European confectionary traditions are characterised by pastries and cream, then Thai dessert culture is portrayed on a canvas of sticky rice painted with coconut, starches and fresh tropical fruits.

Often left unexplored by foreigners visiting Thailand, kanom Thai offers a beaming insight into the country's food culture. Thais are inveterate snackers with the same universal fondness for sugar found globally. But Thai sweets are unfamiliar, both in flavour and form, to many Westerners, so here is a list of nearly 100 Thai desserts, candies, and sweets you might find in Thailand.

I hope this guide to Thai desserts is helpful for those wishing the navigate the sweets scene in Thailand, but this list of kanom Thai is nowhere near comprehensive. The list is, however, expansive, so I have broken it down into the sections below.

Table Of Contents

Sticky (Glutinous) Rice Sweets
Kanom Tod (Fried Sweets)
Kanom Nam Gati (Sweets in coconut milk) and Kanom Chuam (Sweets in Syrup)
Kanom Nung (Steamed Sweets) and Kanom Tom (Boiled Sweets)
Kanom Guan (Stirred Sweets)
Griddled and Grilled Sweets
Misc Thai Sweets and Snacks

A note on transliterations: this is a murky area, especially for me as a non-linguist. There are a few schools of thought on how Thai language should be written in the English alphabet, but for the sake of people finding my posts I tend to switch between them. For instance kanom and khanom are two variations on the same word based on two schools of transliteration.

Where the kanom may or may not be vegan or is only vegan during certain times of the year, I have added a note. I will continue to update this list as I try and learn of new Thai kanom.

Sticky (Glutinous) Rice Sweets

Mango Sticky Rice

Khao Niao Mamuang – ข้าวเหนียวมะม่วง

A top favourite snack amongst Thais and foreigners alike, the best time of year to enjoy mango sticky rice is April through June, when the fruits are at their sweetest and juiciest. This rice portion is made by steaming glutinous rice and then finishing its cooking in sweetened coconut milk.

Durian Sticky Rice

Khao Niao Durian ข้าวเหนียวทุเรียน

The stinky cousin to mango sticky rice, durian sticky rice is the king of sticky rice desserts.

Rainbow Sticky Rice

Khao Niao Mun See Rung – ข้าวเหนียวมูนสีรุ้ง

Also cooked in sweetened coconut milk, this is a more fun and colourful partner to mango (or durian) in the country's famous dessert dish. When coloured naturally, turmeric, butterfly pea, pandan, and black sticky rice, impart shades of yellow, blue, green, and purple, respectively, to the rice. You might also see a dish with 5 colours of sticky rice served with a set of sweet and savoury toppings that are not vegan.

Pandan Sticky Rice

Khao Niao Gaeo Bai Toei – ข้าวเหนียวแก้วใบเตย

Also made by cooking par-steamed glutinous rice with sweet coconut milk, this sticky rice sweet also contains green pandan water (extracted from the leaves of the pandan plant, called bai toei in Thai).

Red Sticky Rice Candy

Khao Niao Daeng – ข้าวเหนียวแดง

Caramelised palm sugar mixed with sticky rice and topped with toasted sesame seeds.

Sweet Sticky Rice wth Coconut ข้าวเหนียวม

Black Sticky Rice with sweet coconut

Khao Niao Dam Mun Na Grachik – ข้าวเหนียวดำมูนหน้ากระฉีก

Coconut sticky rice in banana leaf

Khao Tom Mat – ข้าวต้มมัด

Typically this has black beans and banana, but in practice khao tom mat (Khao Dtommat) is any banana leaf steamed parcel with coconut sticky rice inside.

Grilled sticky rice parcels

Khao Niao Ping ข้าวเหนียวปิ้ง

Popular fillings include banana, black, bean, and taro.

Sweet sticky rice in bamboo

Khanom Khao Lam – ข้าวหลาม

The perfect snack for a long bus or train journey, these tubes of sticky rice are made by mixing glutinous rice with coconut, sugar, and salt, and roasted over flame. Beans, taro, and other ingredients are often also mixed in. The gooey bits at the ends are everyone's favourite.

Mixed young green rice cereal

Khao mao kluk - ข้าวเม่าคลุก

Khao mao, or pounded young green rice, can be made from jasmine or glutinous rice. Available for only a few weeks a year, these bright green grains have a slightly yeasty and breadlike aroma. Khao mao kluk is made by mixing the young rice with freshly grated coconut and toasted sesame seeds.

Pounded sticky rice with sesame

Khao Buk Nga (ข้าวปุ๊กงา) / Khao Nuk Nga (ข้าวหนุกงา)

A Lanna (Northern) khanom made by pounding sticky rice until it is like fluffy mochi, then coating it with sesame (and perilla seed, I think).

Kanom Tod (Fried Sweets)

Snow Taro

Puuak Hima – เผือกหิมะ

Taro root cut into chips, fried, and then cooked a second time in a sugar syrup so that it forms a white snowy effect on the surface of the root vegetable. The taro is fried here with pandan leaf for fragrance.

Swan Egg Doughnuts

Kanom Kai Hong ขนมไข่หงส์

The dough is made from rice and sticky rice flours and the filling is a paste made with mung beans. Much like with the snow taro above, the sugary coating is achieved by cooking the fried doughnuts in sugar syrup until crystalised.

Pig Leg

Khanom Kha Moo – ขนมขาหมู

Despite its non-vegan name, this kanom is made from a mixture of flours and starches that could include rice and/or sticky rice flours, tapioca starch, cornstarch, and wheat flour. This is mixed with ingredients like beans, pumpkin, and sweet potato before being deep fried. These are served with a tamarind dipping sauce.

Kanom Nang Let – Puffed Rice Crackers with sugar cane syrup

Fried Rice Cakes with Cane Sugar

Kanom Nang Let – ขนมนางเล็ด

Popular and with good reason, you will find these fried rice cakes with cane sugar drizzle in various forms throughout the country.

Fried young green rice with banana

Kanom Khao Mao Tod – ขนมข้าวเม่าทอด

Young green rice wrapped around banana and deep fried. Any time you can eat khao mao in any form, I recommend you do.

Deep Fried Rice Flour Pancake

Kanom Fak Bua – ขนมฝักบัว

Typically white or green (pandan), these deep fried pancakes puff up in the middle and the sugars caramelise around the edges. I have seen some recipes with egg, but have not found this in practice.

Thai rosette fried cookies

Kanom Dok Jok – ขนมดอกจอก

Similar to German rosette cookies, a metal flower shaped mould is dipped in hot oil and then a slightly sweet and salty sesame batter. When the mould is placed back in the hot oil the cookies shake off and fry up. Then they are removed from the oil and placed on a round surface to make them look like blooming flowers.

Gluay Khaek กล้วยแขก / Gluay Tod กล้วยทอด

Gluay Khaek (กล้วยแขก) or Gluay / Kluay Tod (กล้วยทอด)

Bananas dipped in a batter made with rice flour and slaked lime solution and fried, these goodies stay crispy for hours. The odd vendor may untraditionally use egg, so best to ask.

Sweet sticky rice noodles

Mee Krop – หมี่กรอบ

Usually not vegan, you can find packets like this sold during the annual vegetarian festival. Thin rice noodles are deep fried and then mixed in a sweet and sour sauce. It lasts for a little while and makes a great gift to bring back home.

Fried sesame balls

Kanom Nga Tod – ขนมงาทอด

Popular in many Asian countries and called jian dui in Chinese, these glutinous rice flour balls are filled with a paste (common fillings are mung bean, red bean, and black sesame among others), rolled in sesame seeds, and fried.

Fried sweet potato balls

Kanom kai nok krata – ขนมไข่นกกระทา

Made with both yellow and purple sweet potatoes, these moreish balls are commonly available street snacks made by making a dough of cooked sweet potato and tapioca starch before deep frying. Want to try it? Here's a recipe.

Tai Yai sticky rice doughnuts

Khao Mun Kuai – ข้าวมูนข่วย

This Tai Yai (Shan Thai) sweet is made of sticky rice flour rings dipped in sesame seeds, fried slowly on low heat, and then simmered in a sugar cane syrup. Mae Hong Son is a good place to find them.

Thai style Chinese crullers

Pa thong ko – ปาท่องโก๋ and khanom see kha ขนมสี่ขา

An ideal accompaniment to congee, pa thong ko is a type of deep fried dough fragrant with ammonia. This may not sound appetising but it is a welcome flavour. The crullers are also eaten with custard, either plain or pandan (not vegan unless indicated otherwise) and with fresh soy milk at breakfast time. Khanom see kha (four legs) is a version local to Phuket that is coated with sugar before frying.

Popped rice and peanut bar

Krayasaat – กระยาสารท

Typically associated with the Autumn Buddhist festival Saat, these bars are made with popped rice (not dissimilar to popcorn), sesame, peanuts, sugar (in this case cane sugar), and coconut milk. Think of them like a Thai granola bar of sorts.

Kanom Galorjee – กะลอจี๊

Fried disks made with glutinous rice flour that are then cut up and rolled in a sesame, peanut, and sugar coating.

Kanom Nam Gati (Sweets in coconut milk) and Kanom Chuam (Sweets in Syrup)

Various sweets on ice

Nam Kaeng Sai – น้ำแข็งใส

Many of the sweets I mention below in this section will be found at a nam kaeng sai business. Vendors have a dozen or more (sometimes many more) toppings to be served with ice, coconut milk, and syrup. Most items are vegan.

Candied Cassava

Man Sampalang Cheum – มันสำปะหลังเชื่อม

Found frequently at nam kaeng sai (iced sweet stalls) vendors, this is made from simmering cassava in sugar syrup. Here I am eating it with lod chong. You can try making candied cassava with my recipe. You can also find other fruits and vegetables cooked this way, like pumpkin and pineapple.

Bananas cooked in syrup

Gluay Chuam – กล้วยเชื่อม

There are many types of banana in Thailand. I believe these are gluay (also kluay) kai, or egg bananas, named for their small size. They are simmered in coconut syrup and served with salted coconut cream. You may also see red bananas in syrup, their colour obtained by from a chemical reaction with hydrolysed lime they are soaking in before cooking.

Ruby water chestnuts

Tab Tim Grop – ทับทิมกรอบ

Diced water chestnuts are soaked in red dye or syrup, coated with tapioca starch, and boiled to resemble large pomegranate seeds. This is then served with ice, coconut milk, and sugar syrup. The liquid make have been smoked with a beeswax candle or made with jasmine syrup. Young coconut and plain water chestnuts frequently accompany this dessert, which can also be found at nam kaeng sai stalls.

Mung bean noodles

Sarim – ซาหริ่ม

Dessert noodles made with mung bean starch, served with coconut milk,, sugar syrup, and ice. Also part of the nam kaeng sai mix.

Sticky rice triangles

Khao Tom Nam Woon – ข้าวต้มน้ำวุ้น

These glutinous rice triangles are made by wrapping and boiling sticky rice in strips of banana leaf (note: I previously incorrectly said it was pandan leaf). These can be served with nam kaeng sai or with fragrant syrup.

Snake Fruit in Clear Syrup

Sala Loi Gaeo– สละลอยแก้ว

Snake fruit in salted sugar syrup. Loi gaeo style desserts can also be made with other fruits (e.g. santol, marian plum, longdan, rambutan, etc...).

Taro dumplings in coconut milk

Bua Loy Puuak – บัวลอยเผือก

Pieces of taro are coated in tapioca starch and boiled. This achieves an effect similar to the tab tim grop above, only soft and not crunchy. My favourite place for this is at Gateway Ekkamai shopping centre in Bangkok, from the sweets stall in the food court.

Sticky rice balls in coconut milk

Bua Loy – บัวลอย

Sticky rice balls mashed with vegetables like taro and sweet potato, rolled into balls, simmered, and served with warm coconut milk sweetened with palm sugar. This may include a poached egg, so ask. Try my recipe for bua loi if you'd like.

Sweet and salty fish and turtle eggs

Kanom Plaa Grim Kai Dao – ขนมปลากริมไข่เต่า

Yes, the name of this dish translates to plaa grim (a type of fish) and turtle eggs. There are two halves to this dessert, a sweet palm sugar syrup and salty coconut cream. This dish illustrates perfectly how salt and sugar complement each other.

Pandan noodles in coconut milk

Lod Chong – ลอดช่อง

The Thai version of what is called Cendol in Singapore and Malaysia, lod chong is a dessert of short pandan noodles in palm sugar sweetened coconut milk. My favourite lod chong in all Bangkok is dished up by a small stall in Chatuchak market and here is a map link. Here you have an option to have it with black sticky rice, which I recommend.

Pumpkin in coconut milk

Fak Tong Gaeng Buat – ฟักทองแกงบวด

Pumpkin cooked in sugar (usually palm) sweetened coconut milk.

Pandan sago

Sakoo bai toei nam gati – สาคูใบเตยน้ำกะทิ

Sago pearls with pandan, served with salted coconut milk. Sometimes the sago is very firm and cut into squares, or served soupier as in the Chinese style.

Caramelised coconut dumplings in coconut milk

Kanom Ko Nam – ขนมโคน้ำ

Fresh coconut caramelised with palm sugar inside of glutinous rice dumplings. You might also find kanom ko, which is the same dessert but the balls are rolled in freshly grated coconut instead of being served in coconut milk.

Bald Head Candy

Kanom Hua Lan – ขนมหัวล้าน

Hua lan translates as bald head, although I do not know the origin of this name. These look similar to kanom ko nam but are filled with a sweet mung bean mash.

Krong krang with fresh coconut milk ครองแครงกะทิ

Pressed dumplings in coconut milk

Krong krang – ครองแครงก

Tapioca and rice dumplings affected with a grated paddle to create an almost gnocchi like appearance, krong krang are also served in fresh coconut milk.

Rice flour noodle nests

Kanom Ray Rai – ขนมเรไร

Also called khanom rung rai (ขนมรังไร), these rice flour noodles are made with a special wooden press for making this particular dessert. The noodle bundles are served with shredded coconut, sugar and toasted sesame seeds, and fresh salted coconut cream.

Kanom Nung (Steamed Sweets) and Kanom Tom (Boiled Sweets)

Coconut and pumpkin puddings

Kanom Tuai ขนมถ้วย and kanom fak tong ขนมฟักทอง

Kanom tuai can be made with different flavours (e.g. pandan). The white sweet here is with coconut milk (kanom tuai gati ขนมถ้วยกะทิ). The yellow sweet is khanom fak tong, which is made with pumpkin.

Steamed banana pudding

Kanom Kluay – ขนมกล้วย

Steamed banana pudding cups. There is a recipe for kanom kluay here.

Toddy palm cake

Kanom tan – ขนมตาล

Made from the fruit of the same palm that produces palm sugar. The batter was traditionally left to ferment slightly to let natural yeasts develop so it would rise naturally, but nowadays many people use leavening agents to speed up the process. Either way they taste good.

Bao bun with custard filling

Salapao sai sang ka yaa – ซาลาเปาไส้สังขยา

The custard in question here is pandan flavoured. This was bought in Phuket during the vegetarian festival, so was vegan. This custard would often contain animal products otherwise, so ask if in doubt.

Steamed stuffed sticky rice parcels

Kanom Sai Sai – ขนมใส่ไส้

Also known as khanom sot sai (ขนมสอดไส้). Caramelised balls of palm sugar shredded coconut inside of sticky rice dough inside of salted coconut cream.

Mouse poo

Kanom Kee Noo – ขนมขี้หนู

Yes, the literal translation of kee noo is mouse droppings. Steamed jasmine infused sweet rice flour crumbles served with fresh coconut.

Steamed sticky layer cake

Kanom Chan – ขนมชัน

Beautiful and fun to eat, kanom chan is made by steaming individual layers of batter made with various starches (depending on desired consistency).

Brown sugar cakes

Kanom Gorsui – ขนมโกสุ้ย

This is a speciality of Phuket. Steamed rice flour treats made with brown sugar, then topped with salted coconut.

Steamed jasmine cakes

Khanom nam dok mai – ขนมน้ำดอกไม้

Steamed rice flour treats made with jasmine scented water.

Rice cakes with savoury topping

Giam Goi (เกี่ยมโก้ย) / Kanom Tuai Kem (ขนมถ้วยเค็ม)

Made in the same way as the kanom dok mai above, this is more savoury than sweet. This isn't uncommon with kanom, which is more an indication of a snack than a sweet. Giam goi are steamed rice flour cakes with various toppings. Often they are not vegan, so look out for these at vegan businesses and during the vegetarian festival. The toppings here are fried shallots with a sweet, sour, salty, and spicy sauce.

Steamed cupcakes

Kanom Pui Fai Jay – ขนมปุยฝ้าย

Also called fa gao (Chinese), these colourful steamed cupcakes often contain animal ingredients. Again, look for them at vegan establishments or during the vegetarian festival.

Steamed cassava cakes

Kanom Man Sampalang – ขนมมันสำปะหลัง

Made by steaming grated cassava (tapioca) with coconut milk, flour, and sugar. They can be steamed in cups or trays (and then cut into squares, seen here). After they are coated in coconut.

Sweet & savoury cake with mung bean

Khanom Keng Sai Kem – ขนมเข่งไส้เค็ม

The yellow dot in the middle is a sweet-savoury mashed mung bean mixture (that could include meat) with coriander root, white pepper, salt, and sugar. Surrounding this is a mixture made from sticky rice flour, sugar, and water.

Sugar dumplings with coconut

Kanom Ko – ขนมโก๋

Palm sugar caramelised coconut wrapped in sticky rice dough, boiled, and rolled in salted coconut.

Lady fingers with grated coconut

Kanom Leb Meu Nang – ขนมเล็บมือนาง

Rice flour dumplings rolled in freshly grated coconut, served with sesame seeds, sugar, and salted coconut milk.

Sticky rice dumpling with mung beans

Kanom tua paep – ขนมถั่วแปบ

Dough made with sticky rice is flattened into a disk, boiled, and then rolled in/stuffed with a coconut and mung bean mixture. This is served with sugar and sesame seeds on top.

Kanom Guan (Stirred Sweets)

Pandan and charcoal sweets

Kanom Piak Boon – ขนมเปียกปูน

Hello, I am the first person in the room to call bullshit on charcoal, but these are delicious. The alkalinity of hydrolysed lime imparts an eggy flavour and the coconut husk charcoal is used for the black version gives a pleasant gritty texture. The green is made with pandan.

Alkaline sweets

Kanom Gee Gooi – บนมกีโก๊ย

Also called Tee Nya Kuih (Malay), this sweet is yellow from the addition of alkaline water, which also imparts an eggy flavour. It is served with a dark palm sugar syrup. The word gee goi is from the original Hokkien dialect.

Coconut topped pudding

Ta Ko – ตะโก้

This favourite can come in many forms, with the most well known perhaps being tapioca with corn. Taro (pictured), sweet potato, pumpkin, and other ingredients can also feature. Ta ko are topped with rich coconut cream.

Sticky rice caramel taffy

Kalamae – กะละแม / กาละแม

Sticky rice flour, palm sugar, and coconut milk are stirred together until cooked down into a taffy like consistency.

Thai marzipan

Look Chub – ลูกชุบ

Made with mung beans instead of almonds, these sweets are shaped into fruits and vegetables much like marzipan. Formerly enjoyed only by the royal family, luk chup is now available on the streets. It can be made with agar or gelatin.

Agar Jelly with lemon basil seeds

Wun Met Manglak – วุ้นเม็ดแมงลัก

Think of lemon basil seeds as the chia of Thailand. They don't impart any flavour, but the texture is nice.

Coconut Agar

Kanom Wun Gati – วุ้นกะทิ

While this is typically made with agar, I have seen some recipes using gelatin, so double check ingredients on this should you find some.

Vegan Kanom Thai Kanom (khanom) Thai, or Thai sweets, are major players in the culinary landscape that is Thai cuisine. In comparison with European sweets, however, kanom Thai might seem daunting. If European confectionary traditions are characterised by pastries and cream, then Thai dessert culture is portrayed on a canvas of sticky rice painted with coconut, starches and fresh tropical fruits. Often left unexplored by foreigners visiting Thailand, kanom Thai offers a beaming insight into the country's food culture. Thais are inveterate snackers with the same universal fondness for sugar found globally. But Thai sweets are unfamiliar, both in flavour and form, to many Westerners, so here is a lengthy introduction to the desserts of Thailand. I hope this guide to Thai desserts is helpful for those wishing the navigate the sweets scene in Thailand, but this list of kanom Thai is nowhere near comprehensive. The list is, however, expansive, so I have broken it down into x sections. Where the kanom may or may not be vegan or is only vegan during certain times of the year, I have added a note. I will continue to update this list as I learn of new Thai kanom. A note on transliterations: this is a murky area, especially for me as a non-linguist. There are a few schools of thought on how Thai language should be written in the English alphabet, but for the sake of people finding my posts I tend to switch between them. For instance kanom and khanom are two variations on the same word based on two schools of transliteration. Sticky (Glutinous) Rice Sweets Mango Sticky RiceKhao Niao Mamuang – ข้าวเหนียวมะม่วงA top favourite snack amongst Thais and foreigners alike, the best time of year to enjoy mango sticky rice is April through June, when the fruits are at their sweetest and juiciest. This rice portion is made by steaming glutinous rice and then finishing its cooking in sweetened coconut milk. Durian Sticky RiceKhao Niao Durian ข้าวเหนียวทุเรียนThe stinky cousin to mango sticky rice, durian sticky rice is the king of sticky rice desserts. Rainbow Sticky RiceKhao Niao Mun See Rung – ข้าวเหนียวมูนสีรุ้งAlso cooked in sweetened coconut milk, this is a more fun and colourful partner to mango (or durian) in the country's famous dessert dish. When coloured naturally, turmeric, butterfly pea, pandan, and black sticky rice, impart shades of yellow, blue, green, and purple, respectively, to the rice. You might also see a dish with 5 colours of sticky rice served with a set of sweet and savoury toppings that are not vegan. Pandan Sticky RiceKhao Niao Gaeo Bai Toei – ข้าวเหนียวแก้วใบเตยAlso made by cooking par-steamed glutinous rice with sweet coconut milk, this sticky rice sweet also contains green pandan water (extracted from the leaves of the pandan plant, called bai toei in Thai). Red Sticky Rice CandyKhao Niao Daeng – ข้าวเหนียวแดงCaramelised palm sugar mixed with sticky rice and topped with toasted sesame seeds. Black Sticky Rice with sweet coconutKhao Niao Dam Mun Na Grachik – ข้าวเหนียวดำมูนหน้ากระฉีกAlso made by cooking par-steamed glutinous rice with sweet coconut milk, this sticky rice sweet also contains green pandan water (extracted from the leaves of the pandan plant, called bai toei in Thai). Coconut sticky rice in banana leafKhao Tom Mat – ข้าวต้มมัดTypically this has black beans and banana, but in practice khao tom mat (Khao Dtommat) is any banana leaf steamed parcel with coconut sticky rice inside. Khao Niao Ping ข้าวเหนียวปิ้ง Sweet sticky rice in bambooKhanom Khao Lam – ข้าวหลามThe perfect snack for a long bus or train journey, these tubes of sticky rice are made by mixing glutinous rice with coconut, sugar, and salt, and roasted over flame. Beans, taro, and other ingredients are often also mixed in. The gooey bits at the ends are everyone's favourite. Mixed young green rice cerealKhao mao kluk - ข้าวเม่าคลุกKhao mao, or pounded young green rice, can be made from jasmine or glutinous rice. Available for only a few weeks a year, these bright green grains have a slightly yeasty and breadlike aroma. Khao mao kluk is made by mixing the young rice with freshly grated coconut and toasted sesame seeds. Kanom Tod (Fried Sweets) Puuak Hima Snow TaroPuuak Hima – เผือกหิมะTaro root cut into chips, fried, and then cooked a second time in a sugar syrup so that it forms a white snowy effect on the surface of the root vegetable. The taro is fried here with pandan leaf for fragrance. Swan Egg DoughnutsKanom Kai Hong ขนมไข่หงส์The dough is made from rice and sticky rice flours and the filling is a paste made with mung beans. Much like with the snow taro above, the sugary coating is achieved by cooking the fried doughnuts in sugar syrup until crystalised. Pig LegKhanom Kha Moo – ขนมขาหมูDespite its non-vegan name, this kanom is made from a mixture of flours and starches that could include rice and/or sticky rice flours, tapioca starch, cornstarch, and wheat flour. This is mixed with ingredients like beans, pumpkin, and sweet potato before being deep fried. These are served with a tamarind dipping sauce. Ruby Water ChestnutsKanom Nang Let – ขนมนางเล็ด Diced water chestnuts are soaked in red dye, juice, or syrup and then coated with tapioca starch. The pieces are then boiled briefly to form a gelatinous coating. These are served iced with sugar syrup and coconut that has either been smoked with a beeswax candle or is jasmine scented. Fried young green rice with bananaKanom Khao Mao Tod – ขนมข้าวเม่าทอด Deep Fried Rice Flour PancakeKanom Fak Bua – ขนมฝักบัว Thai rosette fried cookiesKanom Dok Jok – ขนมดอกจอก Gluay Khaek (กล้วยแขก) or Gluay Tod (กล้วยทอด) Sweet sticky rice noodlesMee Krop – หมี่กรอบUsually not vegan, you can find packets like this sold during the annual vegetarian festival. Thin rice noodles are deep fried and then mixed in a sweet and sour sauce. It lasts for a little while and makes a great gift to bring back home. Fried sesame ballsKanom Nga Tod – ขนมงาทอดPopular in many Asian countries and called jian dui in Chinese, these glutinous rice flour balls are filled with a paste (common fillings are mung bean, red bean, and black sesame among others), rolled in sesame seeds, and fried. Fried sweet potato ballsKanom kai nok krata – ขนมไข่นกกระทาMade with both yellow and purple sweet potatoes, these moreish balls are commonly available street snacks made by making a dough of cooked sweet potato and tapioca starch before deep frying. Want to try it? Here's a recipe. Tai Yai sticky rice doughnutsKhao Mun Kuai – ข้าวมูนข่วยThis Tai Yai (Shan Thai) sweet is made of sticky rice flour rings dipped in sesame seeds, fried slowly on low heat, and then simmered in a sugar cane syrup. Mae Hong Son is a good place to find them. khanom see kha ขนมสี่ขา Thai style Chinese crullersPa thong ko – ปาท่องโก๋ and khanom see kha ขนมสี่ขาAn ideal accompaniment to congee, pa thong ko is a type of deep fried dough fragrant with ammonia. This may not sound appetising but it is a welcome flavour. The crullers are also eaten with custard, either plain or pandan (not vegan unless indicated otherwise) and with fresh soy milk at breakfast time. Khanom see kha (four legs) is a version local to Phuket that is coated with sugar before frying. Popped rice and peanut barKrayasaat – กระยาสารทTypically associated with the Autumn Buddhist festival Saat, these bars are made with popped rice (not dissimilar to popcorn), sesame, peanuts, sugar (in this case cane sugar), and coconut milk. Think of them like a Thai granola bar of sorts. Kanom Galorjee – กะลอจี๊ Kanom Nam Gati (Sweets in coconut milk) and Kanom Chuam (Sweets in Syrup) Bananas cooked in syrupGluay Chuam – กล้วยเชื่อมThere are many types of banana in Thailand. I believe these are gluay (also kluay) kai, or egg bananas, named for their small size. They are simmered in coconut syrup and served with salted coconut cream. You may also see red bananas in syrup, their colour obtained by from a chemical reaction with hydrolysed lime they are soaking in before cooking. Ruby water chestnutsTab Tim Grop – ทับทิมกรอบ Mung bean noodlesSarim – ซาหริ่ม Sticky rice trianglesKhao Tom Nam Woon – ข้าวต้มน้ำวุ้นThese glutinous rice triangles are made by wrapping and boiling sticky rice in pandanus leaf, hence they are fragrant with grassy, nutty pandan. Snake Fruit in Clear Syrup Sala Loi Gaeo– สละลอยแก้ว Taro dumplings in coconut milkBua Loy Puuak – บัวลอยเผือก Sticky rice balls in coconut milkBua Loy – บัวลอย Sweet and salty fish and turtle eggsKanom Plaa Grim Kai Tao – ขนมปลากริมไข่เต่าYes, the name of this dish translates to plaa grim (a type of fish) and turtle eggs. There are two halves to this dessert, a sweet palm sugar syrup and salty coconut cream. This dish illustrates perfectly how salt and sugar complement each other. Pandan noodles in coconut milkLod Chong – ลอดช่องThe Thai version of what is called Cendol in Singapore and Malaysia, lod chong is a dessert of short pandan noodles in palm sugar sweetened coconut milk. My favourite lod chong in all Bangkok is dished up by a small stall in Chatuchak market and here is a map link. Here you have an option to have it with black sticky rice, which I recommend. From the Soi 23 Thursday market at Srinakharinwirot University Pumpkin in coconut milkFak Tong Gaeng Buat – ฟักทองแกงบวด Various sweets on iceNam Kaeng Sai – น้ำแข็งใส Pandan sagoSakoo bai toei nam gati – สาคูใบเตยน้ำกะทิSago pearls with pandan, served with salted coconut milk. Sometimes the sago is very firm and cut into squares, or served soupier as in the Chinese style. Caramelised coconut dumplings in coconut milkKanom Ko Nam – ขนมโคน้ำFresh coconut caramelised with palm sugar inside of glutinous rice dumplings. You might also find kanom ko, which is the same dessert but the balls are rolled in freshly grated coconut instead of being served in coconut milk. Pressed dumplings in coconut milkKrong krang – ครองแครงกGlutinous rice dumplings affected with a grated padded to create an almost gnocchi like appearance, krong krang are also served in fresh coconut milk. Rice flour noodle nestsKanom Ray Rai – ขนมเรไรAlso called khanom rung rai (ขนมรังไร), these rice flour noodles are made with a special wooden press for making this particular dessert. The noodle bundles are served with shredded coconut, sugar and toasted sesame seeds, and fresh salted coconut cream. Kanom Nung (Steamed Sweets) Coconut and pumpkin puddingsKanom Tuai ขนมถ้วย and kanom fak tong ขนมฟักทองKanom tuai can be made with different flavours (e.g. pandan). The white sweet here is with coconut milk (kanom tuai gati ขนมถ้วยกะทิ). The yellow sweet is khanom fak tong, which is made with pumpkin. Steamed banana puddingKanom Kluay – ขนมกล้วยThere is a recipe for kanom kluay here. Toddy palm cakeKanom tan – ขนมตาล Bao bun with custard fillingSalapao sai sang ka yaa – ซาลาเปาไส้สังขยาThe custard in question here is pandan flavoured. This was bought in Phuket during the vegetarian festival, so was vegan. This custard would often contain animal products otherwise, so ask if in doubt. Kanom Sai Sai – ขนมใส่ไส้Also known as khanom sot sai (ขนมสอดไส้) Mouse pooKanom Kee Noo – ขนมขี้หนูYes, the literal translation of kee noo is mouse droppings. Steamed sticky layer cakeKanom Chan – ขนมชัน Kanom Gorsui – ขนมกสุ้ย Khanom nam dok mai – ขนมน้ำดอกไม้ Woon ta meeo – วุ้นตาแมว Steamed sticky layer cakeKanom Chan – ขนมชัน Kanom Pui Fai Jay – ขนมปุยฝ้ายAlso called fa gao (Chinese), Kanom Man Sampalang – ขนมมันสำปะหลัง Khanom Keng Sai Kem – ขนมเข่งไส้เค็มThe yellow dot in the middle is a sweet-savoury mashed mung bean mixture (that could include meat) with coriander root, white pepper, salt, and sugar. Surrounding this is a mixture made from sticky rice flour, sugar, and water. Kanom Guan (Stirred Sweets) Kanom Piak Boon – ขนมเปียกปูน Kanon Gee Gooi – บนมกีโก๊ยAlso called fa gao (Chinese) and Tee Nya Kuih (Malay), this sweet is yellow from the addition of alkaline water, which also imparts an eggy flavour. It is served with a dark palm sugar syrup. Ta Ko – ตะโก้ Sticky rice caramel taffyKalamae – กะละแม / กาละแมSticky rice flour, palm sugar, and coconut milk are stirred together until cooked down into a taffy like consistency. Sticky rice caramel taffyKalamae – กะละแม / กาละแมSticky rice flour, palm sugar, and coconut milk are stirred together until cooked down into a taffy like consistency. Sticky rice caramel taffyKalamae – กะละแม / กาละแมSticky rice flour, palm sugar, and coconut milk are stirred together until cooked down into a taffy like consistency. Sticky rice caramel taffyKalamae – กะละแม / กาละแมSticky rice flour, palm sugar, and coconut milk are stirred together until cooked down into a taffy like consistency. Griddled and Grilled Sweets Kanom Ob (Baked Sweets)

Crispy and Sticky Sugar Candy

Kanom Alua – ขนมอาลัว

This kanom is made with wheat flour, coconut milk, sugar, and food colouring. The mix is cooked until thicken and then piped into shapes. Finally these are left to sun dry for a few days to obtain a crispy outer shell.

Candied coconut shreds

Maprao Gaew – มะพร้าวแก้ว

Shredded coconut is stirred in coconu sugar until crystalised slightly. Then it'l shaped and left to dry.

Griddled and Grilled Sweets

Thai coconut cake

Khanom Baa Bin – ขนมบ้าบิ่น

Khanom baa bin is often sold in this round shape, but this coconut sweet also comes in other forms. Sometimes it is made by baking, or a combination of stovetop and baking methods. You can try my recipe for individual caramelised kanom baa bin pieces here. The variation that is square and baked may or may not contain eggs.

Gluay Ping and Man Yang กล้วยปิ้ง มันย่าง

Grilled bananas and cassava

Gluay Ping (กล้วยปิ้ง) and Man Yang (มันย่าง)

Banana and cassava are slow grilled and then served with a warm coconut syrup. These are easily found in Bangkok's Chinatown. The syrup may or may not contain butter, so check first.

Sticky coconut in nipa palm

Khanom Jaak – ขนมจาก

Shredded coconut, sticky rice flour, and palm sugar are wrapped in nipa palm leaves and grilled. The leaf, in combination with cooking process, imparts a smoky pine-like aroma.

Pancake with condensed milk

Roti – โรตี

Roti in Thailand are typically not vegan because of use of butter or ghee, and the addition of condensed milk. During the vegetarian festival, however, you might be lucky enough to find someone making a vegan version. You can also find this brand of dairy free condensed milk at 7-11 during the festival.

Thick vegan roti

Pakistani Style Roti – ปากีสถาน

While the roti above was thin, large, and rolled, these are Pakistani roti found in Hat Yai during the vegetarian festival. I had mine drenched in vegan condensed milk. They are also great with massuman curry.

Grilled sesame rice crackers

Khao Kreap Nga – ข้าวเกรียบงา

These disks are made with palm sugar, coconut, flour, and sesame seed. They are cooked and dried, and then grilled until crispy.

Chinese sweetmeat pastry

Sao Ping – เซาปิ่ง

Various fillings such as black bean, red bean, taro, and more are wrapped in a dough that is moulded in a ring and fried. Also called kanom pia tod (ขนมเปี๊ยะทอด). Ask if the dough contains egg.

Thai dorayaki

Kanom Tokyo – ขนมโตเกียว

Pancakes with custard filling that may or may not be vegan. During the vegetarian festival you are more likely to find a vegan version. Sausages or pork may also be inside.

Grilled cassava balls

Mun Ping – มันปิง

Steamed cassava, coconut cream, and sugar are mashed together, formed into balls, and grilled over a low heat. These contain corn too.

Black sesame cake (dice)

Kanom Luk Tao – ขนมลูกเต๋า

Luk tao means dice, a description based on the cubed shape of this kanom. There are many fillings (e.g. mung bean, sweet potato, etc...), but black sesame is my favourite. The dough may contain egg so ask.

Poor man's pancake

Kanom Taeng Taek – ขนมถังแตก

Thick rice flour and coconut milk pancakes folded with various fillings like fresh coconut and sugar, corn, and more. Custard fillings are typically not vegan unless specified during the vegetarian festival. The batter may also contain egg outside of this scenario.

Thai coconut half globe pancakes

Kanom Krok – ขนมครก

The famous Thai pancakes everyone goes mad for in Thailand, these are made with rice flour, jasmine rice, and coconut milk. Toppings range from sweetcorn to spring onion, with many items in between (gingko, taro, sweet potato, and more)

Thai crispy pancake tacos

Kanom Buang – ขนมเบื้อง

Based on an ancient dessert, khanom beuang are typically non-vegan. Egg is often used in the batter and the filling often contains egg based ingredients like meringue. During Teetsagon Kin Jay, however, you might be lucky enough to find vendors making vegan versions with coconut fillings.t

Misc Thai Sweets and Snacks

Thai candy floss in roti

Roti Sai Mai – โรตีสายไหม

Especially famous in Ayutthaya, this hand pulled candy floss (not spun, as many references state) is wrapped in a thin roti and eaten like a burrito.

Black Grass jelly

Chao Guuai – เฉาก๊วย

Chao kuai is made with the Chinese mesona plant, which is left to oxidise in the sun. The dried plants are then boiled with an alkaline liquid and mixed with a starch to solidify into a jelly. In Thailand chao kuai is often served with brown sugar, but can be found at nam kaeng sai (iced dessert soup) stalls as well.

Pounded peanut brittle

Kanom Tup Tap – ขนมตุ๊บตั๊บ

Tup tap is the onomatopoeic word signifying the sound made while making this khanom. Warm peanut taffy is pounded with wooden mallets before it is flattened, sprinkled with more peanuts, and rolled. The tubes are then cut and sold.

Dragon's beard candy

Kanom Mai Faa – ขนมไหมฟ้า

This Chinese peanut filled sweet is wrapped in hand pulled cotton candy made with maltose syrup and sugar. Sometimes vendors will say it's honey. I don't know if it's literally honey or not, so best to ask.

Soft bread with filling

Kanom Pang – ขนมปัง

Another snack with a custard filling that is often not vegan, soft white bread smeared with sweet stuff is a favourite snack in Thailand. Look for them during the vegetarian festival for vegan versions.

7-11 custard bread

Packaged Kanom Pang – ขนมปัง

Worthy of its own mention are kanom pang you can purchase at convenience stores like 7-11 and Family Mart during Teetsagan Kin Jay. These are filled with coconut taro and coconut pandan custards.

Candied tamarind fruit

Makaam Gaew – มะขามแก้ว

Sweet and tart candied tamarind fruit.

Corn + coconut

Khao Pot Kluk Maprao – ข้าวโพดคลุกมะ

As simple as it sounds, this mixture of coconut and corn (with a bit of salt and sugar) is sometimes all a person needs to refuel on a warm morning stroll.

Candy floss / cotton candy /fairy floss

Sai Mai – สายไหม

Your standard candy floss, but with some tropical twists. For instance, banana, lychee, coconut...

Phulae pineapple

Sapparot Phulae – สับปะรดภูแล

These apple sized mini pineapples are like pineapples amplified. Very sweet and acidic.

Fruit seasoning

Prik gap glua – พริกกับเกลือ

While not a specific dessert on its own, it isn't unusual to dip fruits in various seasonings. The standard is prik gap glua, which is made from sugar, salt, and fresh chilies. Others include shrimp and fish sauce.