Delicious and easy to make with a balance between a sweet palm sugar flavoured bottom and the salty creamy coconut top.
You will usually see the green of pandan leaf extract used in Kanom tuay but having butterfly pea flowers already in my garden I couldn’t help myself but use them - Warattaya Smith of @loveslittlekitchen

When I moved to Australia, I found that the BBQ was fascinating as it is a great way to know new people and introduce yourself through the food you brought. For my long weekend getaway, I prepared one of my most favourite Thai dish; Thai Lemongrass Chicken - Parita Nobthai of @thecrafthumpy

Wat Dhammadharo was the first and is still the only one Thai temple in Canberra. Founded in 1993, the temple is located on Archibald Street, Lyneham, in Canberra’s inner north... All are welcome to visit to experience a different culture and gain knowledge of Buddhist traditions. You don’t have to be Thai or Buddhist to visit this temple - Charinya Ruecha of @charinyas_kitchen

People want to see the junk. They want to watch people eat things that they can’t eat... I get that. A few years ago, when I was on a really restrictive diet, I would just type ‘someone eating macaroni and cheese’ into Google and watch... There’s an entertainment factor. If I were to post salad mukbangs, I would not get the views that I do today -  Nikocado Avocado, Mukbang BJ

Khanom Piak Poon is solid throughout while being soft, jelly-like and sweet. There are two colours of khanom piak poon. Green is the more common using pandan, while black is less common today using burnt coconut - Warattaya Smith of @loveslittlekitchen