On 4 September 2025, the Office of International Affairs (OIA) hosted a hands-on Thai dessert cooking workshop at the Dhammanatee Building, Tha-Prachan campus, introducing students to some of Thailand’s most famous and beloved sweet treats. The event attracted more than 70 enthusiastic participants, offering them a delicious taste of “Thainess” while deepening their cultural understanding.
The event opened with welcoming remarks from Dr. Usanee Patapsikij Lertrattananon, Assistant to the Rector for International Affairs. This was followed by a live cooking demonstration featuring Kanom Buang (Thai crispy pancakes). Participants learned how to prepare both versions of this traditional snack – the sweet variety, topped with golden foy thong (egg yolk threads), and the savory type, filled with minced shrimp, shredded coconut, or coriander.
Attendees also had the chance to roll up their sleeves and make Kanom Krok (Thai coconut pancakes), an ancient dessert made from flour, sugar and coconut milk, beloved for its soft, creamy texture.
Beyond the cooking session, the OIA showcased an array of Thai desserts, each introduced with cultural anecdotes and tasting opportunities. Highlights included:
- Khanom Tan (steamed Toddy Palm cake)
- Khanom Sod Sai (steamed coconut custard with sweet filling)
- Khanom Tom (Thai coconut balls)
- Khanom Alua (Thai jelly sugar candy)
- Khao Tom Mad (bananas with sticky rice)
- Crispy Rice Crackers
- Thai-style ice cream
- Nam Kang Sai (shaved ice with toppings).
For many international students, the workshop was more than just a culinary experience – it was a flavorful journey into Thai culture. They left not only with new skills, but also with inspiration to explore these delights from street vendors and markets across Thailand.
