There is nothing like a Thai family meal. Such a gathering unites the two most important things for Thai people: family and food. It is a hive of activity, often everyone is seated on the floor around a rich assortment of dishes. They take their time to eat all that, because they also need to talk. All these dishes are prepared in advance, from soup to sweets. There is no order in which they are eaten. Everything is served at the same time and you eat what you feel like.

The same applies in restaurants. It is sometimes confusing for foreign visitors who thought they had ordered an appetiser and a main course, while the main course really is served much earlier than the appetiser. For Thai people, there is no difference.

It is the same with desserts. Thai desserts are not necessarily eaten as the ending of a meal, but often just as a snack. It is the daily practice for many Thais: they eat from snack to snack.

THE NINE AUSPICIOUS THAI DESSERTS

If the dessert consists of the 'nine auspicious Thai desserts', other rules apply. This selection of small sweets, often made with jelly, coconut, syrup or egg yolk, is served at weddings, ordinations or other special occasions when people are granted a favourable, prosperous fate. To make that blessing work, the nine desserts are presented together on a large plate.

All nine have their own meaning. They are good for reliability, long-lasting love, financial luck or business success. 'Kanom Chan', layered jelly cake, can also be found in various forms in shops and street traders. But not 'Ja Mong Gut'. It refers to King Mongkut, because long ago this dessert was only served at the court. It is shaped like a crown and is not easy to make, so you only see it on special occasions.

MOST FAVOURED

Despite the reputation of the nine auspicious Thai desserts, the most famous and probably internationally most loved Thai dessert is sticky rice with mango. Who has not tried it in Thailand? The sticky rice is boiled and then mixed with hot coconut milk (with some salt and sugar), so that the rice absorbs the coconut milk well. Add fresh sweet mango, some toasted sesame seeds and enjoy.

Our other favourites:

Thai crepe (khanom bueang)

This small sweet Thai crepe is usually filled with meringue, a thick cream of egg white and sugar, and topped with grated egg yolk.

Sweet sticky rice in banana leaf

Rice, some black beans and a few pieces of banana are wrapped in banana leaf and then steamed.

Sticky rice in bamboo (khao lam)

Traditionally, rice was mixed with water and salt for this dessert, and steamed slowly on hot coals in a closed bamboo stem. Nowadays, coconut milk and red beans are used to add more flavour.