Sticky Rice with Mango, Thailand

Ignore the chalky versions sold in restaurants that are 10 time zones from a mango tree; a ripe, tender dish of sticky rice with mango is among the world’s most perfect desserts. This traditional sweet begins with the glutinous rice that’s grown in paddies across southeast Asia, and the starchy grains combine with rich coconut milk and palm sugar for a treat that retains a chewy bite even when it’s perfectly soft.

The sweet world of mangoes includes hundreds and hundreds of cultivars, but for a truly Thai sticky rice with mango there are just two favored varieties: choose between nam dok mai, a sweet, yellow fruit that’s pertly curvaceous, or aok rong, whose higher acidity offers a pleasant counterpoint to the sweet rice.

Tub Tim Krob, Thailand

With a name that translates to “crispy rubies,” it’s not hard to love this colorful and refreshing Thai dessert. After a fiery meal of Thai cuisine, tub tim krob cools with crushed ice and a sweetened coconut liquid infused with pandan leaves.
While often compared with vanilla, pandan has a lilting aroma all its own, but for tub tim krob lovers the “rubies” are the real treasure. For these, water chestnuts are soaked in vivid grenadine syrup, rolled in tapioca flour, then boiled.
The result is a sweet bite that’s both chewy and slightly crunchy, with a hint of salt from the coconut broth. The verdict? A chilled bowl of tub tim krob is easily worth the flight to Bangkok.

 

Meet the 2 famous traditional desserts at Chàoum our on site cafe at Central Old Town Cottage

 

Source:
https://edition.cnn.com/travel/article/world-50-best-desserts/index.html