The western tradition is that the dessert is sweet. The Thai tradition is slightly different, the Thai word for dessert is ‘kanom’ and covers all types of post main course dishes & snacks. This leads to some very strange desserts and this is one of them. The top layer is whiter and made from coconut milk and is very salty, the lower layer is very sweet and contains corn. The idea is that the two layers balance out, when eating this dessert you should take some from both layers with your spoon – a little sweet and a little salt.

Ingredients  for Sweet Part
100 gms Rice flour
150 gms Sugar
150 ml Rose Water
30 gms Corn Flour

Ingredient for Salty Topping
100 mls Coconut Milk
2 Tablespoons Rice Flour
2 Teaspoons Sugar
1 Teaspoon Salt
1 Tablespoon Sesame Seeds

Preparation for Sweet Part
1. Mix the sugar and the with rice flour.
2. Add the rose water and stir until the flour is well mixed.
3. Place on a medium heat and keep stirring until the flour is cooked – it will lose its whiteness and become more transparent.
4. Add the corn and stir to mix it in.
5. Spoon it into the base of the serving dishes and leave to cool.

Preparation for the Topping
1. Mix the sugar, flour and salt together.
2. Add the coconut milk and stir it until well mixed.
3. Put it on low heat and stir it until the flour is cooked.
4. Spoon it out ontop of the sweet mixture and place in the fridge.
5. Put sesame seed in a small frying pan, heat the pan and brown the seeds for the rich nut fragrance to develop. This takes only 30 seconds or so.
6. Drop a few sesame seeds onto each serving.

Notes
Corn is typical for this dish, however pear can be used too if corn does not appeal to you. You can serve this dessert still warm if you prefer