Rangjai

Rangjai is a traditional Thai dessert that originates from the northern region of Thailand, particularly in the provinces of Chiang Mai and Chiang Rai. The name "rangjai" translates to "sweet rice" in English, reflecting its primary ingredient. This dessert is a staple in Thai cuisine, often enjoyed during special occasions, festivals, and family gatherings.

Rangjai is typically made from glutinous rice, which is cooked and then mixed with coconut milk, palm sugar, and sometimes pandan leaves for a fragrant aroma. The mixture is then steamed in banana leaves, giving it a distinct, earthy flavor. The dessert is often served warm or at room temperature, sometimes accompanied by a side of grilled pork or chicken, which adds a savory contrast to the sweetness.

The preparation of rangjai involves several steps, starting with soaking the glutinous rice overnight to ensure it cooks evenly. The rice is then boiled until tender and mixed with coconut milk and sugar. The mixture is spread thinly on banana leaves, folded, and steamed until fully cooked. The result is a soft, slightly sticky, and fragrant dessert with a creamy texture.

Rangjai is not only popular in Thailand but has also gained recognition in other parts of Southeast Asia and among Thai communities worldwide. It is often served during celebrations such as Songkran, the Thai New Year festival, and other cultural events. The dessert’s simplicity and rich flavors make it a beloved treat, showcasing the culinary traditions of northern Thailand.