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Eggs, mango beans, rice flour, glutinous rice, lotus seeds, palm sugar, cassava roots and coconuts are common ingredients of Thai sweets. The Thais prefer their desserts to have fragrance. Accordingly, they soak Jasmine and other aromatic flowers in water and use resultant scented water to make a syrup. Thai sweets sold on the street Bland seeds or beans are cooked in the syrup to make liquid sweets. Aromatic candles are often burned next to cakes or cookies in closed containers to impart scents, or desserts are placed next to fragrant flowers overnight. Cookies are sometimes garnished with slivers of gold leaf. 
- Sang kha ya custard
- Sang kha ya kha nun jackfruit custard
- Ma phrao sang kha ya coconut custard
- Fak thong sang kha ya squash custard
- Thong yib sweet egg petals
- Thong yot sweet egg drops
- Foi thong sweet egg shred
- Lot chong nam ka thi rice drops in sweet coconut sauce
- Kluai buat chi banana in sweet and salty coconut cream
- Luk tan chuam palm seeds cooked in syrup
- Wun whan sweet jelly
- Wun nam chuam jellied syrup
- Ta ko gelatin topped with coconut cream
- Khao nieo kaeo glutinous rice cooked in coconut cream and sugar
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