[{"_1":2,"_42":-5,"_43":-5},"loaderData",{"_3":4,"_10":11,"_40":-5,"_41":-5},"root",{"_5":-5,"_6":-5,"_7":-5,"_8":9},"user","shoppingCartId","toast","locale","en","routes/_store+/_readers+/email_author.$slug/route",{"_12":13,"_39":-5},"book",{"_14":15,"_16":17,"_18":19,"_20":21,"_22":23,"_24":25},"id","Z2lkOi8vbGVhbnB1Yi9TdG9yZTo6Qm9va1Byb2R1Y3QvNjY0MzA","title","Thai Desserts Cookbook","state","published","contactAuthorMethod","email","aboutText","

Taste of Thailand: Desserts is your step-by-step guide to classic Thai sweets at home. Learn the core pantry (glutinous rice flour, rice flour, tapioca starch, coconut milk, palm sugar, pandan), essential tools (steamer, brass wok, molds, banana leaves), and the techniques that make Thai desserts shine: blooming starches, gentle custard stirring, steaming layered cakes, and balancing sweet–salty–aromatic coconut flavors.

Cook through 10 favorites with clear timings, visuals, and make-ahead tips: Mango Sticky Rice, Khanom Chan (layered pandan cake), Bua Loy (sticky rice dumplings in coconut milk), Khanom Krok (coconut pancakes), Kluai Buat Chi (bananas in coconut milk), Khanom Tuay, Tako (coconut cream cups), and Pumpkin in Coconut Custard. Substitutions and metric/US measures help you succeed anywhere.

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