By NaJade · DJ in Bangkok · Published November 10, 2026
The Thai desserts to try first are mango sticky rice, khanom krok (coconut-rice pancakes), bua loy (rice balls in coconut milk), tub tim krob (“red rubies”) and the golden egg-yolk sweets foi thong and thong yip. Most are built on coconut milk, rice flour, palm sugar and pandan, and cost about 20–60 baht on the street; mango sticky rice is usually 80–150 baht.
After a late gig, my favourite part of the night is often a plastic stool and something sweet — roti with banana, or a bowl of warm bua loy. Thai desserts are a whole world of their own, and most visitors only ever try mango sticky rice. Here is what else is worth finding, what it costs, and where to look in Bangkok.
Start with mango sticky rice, khanom krok, bua loy, tub tim krob and the golden foi thong. Most Thai desserts are coconut milk, rice flour, palm sugar and pandan. Street versions cost about 20–60 baht; mango sticky rice is around 80–150 baht. Busy markets, Chinatown and mall food courts are the easiest places to try them.
The Thai Desserts Worth Knowing
| Dessert | What it is | Where to find it |
|---|---|---|
| Mango sticky rice (khao niao mamuang) | Sweet coconut sticky rice with ripe mango and a salty coconut cream | Street stalls, markets, restaurants |
| Khanom krok | Small coconut-rice pancakes, crisp outside, custardy inside | Morning and evening street griddles |
| Bua loy | Chewy rice-flour balls in warm coconut milk | Dessert shops, night markets |
| Tub tim krob | “Red rubies”: water chestnut in tapioca, served with coconut milk and ice | Dessert carts, food courts |
| Khanom chan | Layered, chewy pandan and coconut steamed cake | Markets, traditional dessert shops |
| Foi thong | Golden threads of egg yolk cooked in syrup | Traditional sweet shops, temples’ fairs |
| Luk chup | Tiny mung-bean “fruits” painted and glazed in jelly | Markets, gift shops |
| Roti | Fried flatbread with banana, egg, condensed milk or chocolate | Evening street carts |
Two of these have recently made international lists: in TasteAtlas’s 2025 ranking of the world’s best desserts, khanom krok came 24th and mango sticky rice 64th, as reported by Khaosod English.
The Golden Desserts and Their Portuguese Story
Some of the most “traditional” Thai sweets came from abroad. In the 17th century, during King Narai’s reign in Ayutthaya, a woman of Portuguese and Japanese descent, Maria Guyomar de Pinha — later known by the title Thao Thong Kip Ma — is credited with popularising egg-yolk sweets in the royal kitchen. Foi thong comes from the Portuguese fios de ovos, and thong yot from ovos moles. Along with thong yip, they belong to a family of auspicious golden desserts still given at weddings and ceremonies. National Geographic has a good piece on this history, including the Kudi Chin neighbourhood in Thonburi, where bakeries still make the Portuguese-Thai sponge cake khanom farang kudi chin.
Where to Eat Thai Desserts in Bangkok
- Street stalls and markets: the cheapest and often the best. Look for khanom krok griddles in the morning and mango sticky rice in the evening. See the best markets in Bangkok.
- Chinatown: Yaowarat is excellent for dessert-hopping at night, from hot ginger soups to bua loy. More in the Chinatown guide.
- Mall food courts: clean, air-conditioned, priced on a board — ideal if you are nervous about street food.
- Dessert cafés: modern takes on classics, often with Thai tea or coconut ice cream. See the best cafés in Bangkok.
- 7-Eleven: packaged khanom and sticky rice are fine in a pinch — not the real thing, but surprisingly decent. See 7-Eleven in Thailand.
What They Cost
| Dessert | Typical street price |
|---|---|
| Khanom krok (a portion) | About 20–40 baht |
| Bua loy, tub tim krob | About 25–50 baht |
| Roti with banana | About 30–60 baht |
| Mango sticky rice | About 80–150 baht, more in restaurants |
| Boxed traditional sweets | About 30–100 baht |
Prices are typical for 2026 and higher in tourist areas, malls and restaurants. Mango sticky rice depends heavily on the season — it is best, and cheapest, during mango season, roughly March to June. Cash is easiest at stalls, though many now take Thai QR payments.
Tips for Ordering
- Point and smile. Most vendors are used to it. “Ao an nee” (I’ll take this one) helps.
- Ask for less sweet: “wan noi” means a little sweet. Thai desserts can be very sugary.
- Eat warm ones fresh. Khanom krok and roti are best straight off the griddle.
- Pick busy stalls. High turnover means fresh coconut milk, which matters in the heat. See is Bangkok street food safe?.
- Pair with fruit. Thai fruit is a dessert in its own right — see the Thai fruits guide.
For a deeper visual guide to more sweets, food writer Mark Wiens’ Thai desserts guide on Migrationology is excellent.
A Note From NaJade
I have lived in Bangkok long enough to know every dessert cart on my way home, and I still cannot walk past one without stopping. Thai sweets are not about one big hit of sugar — they are about texture: chewy, sticky, crisp, silky, all in one bite. If you only have time for one, go for khanom krok fresh off the griddle in the morning. If you have a whole evening, walk Yaowarat and let your nose decide. And yes, mango sticky rice is worth the hype — just eat it in mango season.
More: the Bangkok street food guide, late-night food in Bangkok, the best Thai restaurants in Bangkok, and Thai fruits. History: National Geographic on Portuguese influence.
Frequently Asked Questions
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About the Author
NaJade is a Bangkok-based DJ playing progressive house, melodic EDM, pop, and Thai music across clubs, rooftops, and weddings in Thailand — and has lived in the city long enough to have made every one of these mistakes at least once. Find him on YouTube, Instagram, and TikTok.
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