Desserts redefined

Buono turns classic Thai desserts into ice creams

Ice cream and frozen products importer Buono has introduced new a new line of products called khum thai, turning four Thai sweetmeats into their creamier and frozen version.

Basically, kanom krok (coconut pancake), khao lam tua dam (sticky rice in bamboo with black beans), krong kraeng kati sod (boiled flour balls in coconut milk) and salim (chilled vermicelli in coconut milk) have been ice-creamified (not an actual word but you know what I mean by it).

The kanom krok flavour sounds all kind of wrong. Everyone knows kanom krok is best eaten hot so the thought of eating the chilled version of it may sound unappetising. I’m pleasantly surprised by the result, however. The texture isn’t too creamy and it contains bits of chopped spring onion for a savoury twist. The khao lam flavour is another curious creation as it contains grains of sticky black rice and black beans for extra texture amid the creamy consistency. Buono does justice to the other two flavours, too. The worm-like balls in krong kraeng flavour remain chewy without being too tough to chew while the salim ice cream comes with the added charm of candle scent. The tiny threads of vermicelli are delicate and soft.

Buono does a good job of capturing essences of these desserts in their new ice creams, which could be a good or a bad thing. If you like sweet and coconut-y Thai desserts, it’s a given that you’re gonna like these ice creams. If you don’t like things sweet, then you may not be so impressed. However, for the price of B680 per a box of eight cups and four flavours, it makes for a reasonably priced treat with added novelty. They arrive in a brown box and are kept frozen with dry ice.

Order via Lineman or, if you live on Phetkasem Road, enjoy them at The Open Door Studio.