GOASIAPLUS November 2016

HAI
TEMPTATIONS
THE FOOD OF THAILAND IS RENOWNED THE WORLD OVER, REVERED FOR ITS BALANCE
OF FLAVOURS AND INVIGORATING SPICINESS. BUT WHAT DO WE KNOW OF ITS DESSERTS
BEYOND RESTAURANT STAPLES SUCH AS KHAO NEEO MAMUANG (MANGO WITH STICKY
RICE) AND TUB TIM GROB (RED RUBIES IN COCONUT MILK)? HERE ARE SOME LESSER
KNOWN THAI DESSERTS THAT ARE BOUND TO SATISFY YOUR SWEET TOOTH.
WRITTEN BY AJA NG · PHOTOS BY ISTOCKPHOTOS
Woon Bai Toey
Coconut Pandan Jelly
Throughout Southeast Asia, pandan, or screwpine leaves are used to delicately flavor and
fragrance; from dishes like Nasi Lemak and Pandan Fried Chicken, to desserts such as chiffon
cakes, fruit salads and jellies. In the Thai kitchen, the use of pandan is particularly skilled, its
delicate perfume permeating a myriad of dishes savoury and sweet.
A refreshing, light treat, Woon Bai Toey comprises of firm layers of pandan
and creamy coconut milk jellies, presented in small and intricate shapes
such as flowers, all smaller than the palm of the hand. They are a
treat not just on the palate but also on the eyes and a perfect
dessert on a hot day!
They can be easily made or bought at street
vendors and markets across Thailand.
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