Thai dessert: Tradition aspect

Abstract

In the past, Thai people ate dessert only in religion traditional festival or others rite. Thai desserts after meal appear subsequently. Moreover, cultural transfer of dessert from abroad according to diplomatic relations, these appearance and taste of desserts were adapted to suit for Thai people. In ancient times, rice flour, palm sugar and coconut were the main ingredient of Thai traditional desserts. Color and flavor from nature such as, leaves, flowers or fruits, were used as additives. Until the cultural transfer from abroad led to the adaptation of Thai desserts. In Ayutthaya period, Thao Thong Kibma (Marie Guimar), wife of Lord Wichayen, was the dessert operator and had taught various desserts to Siamese which are Thong Yib, Thong Yod, Foi Thong, Thong Muan, and Mo Kaeng.  These desserts use granulated sugar instead of palm sugar which is signature of real Thai traditional desserts. According to egg and granulated sugar are used as a main and sub ingredient, these alternations had significant revoluted the Thai traditional dessert. The blending of innovation and cultural have never been stopped, thus the varieties cooking method and appetizing desserts are created. According to the faith of ancient Thai, the desserts of auspicious party always have a fortune meaning which is hidden in their name.