This two-tier dessert is made up of a crunchy sweet chestnut layer covered with a fragrant coconut cream topping. It is typically served during special occasions, and is now a common item on the dessert menu in many Thai restaurants. Making the little screwpine leaf cups will take some practice, but it is worth the effort as the leaves will impart their fragrance to the dessert. Alternatively, steam the dessert in small containers lined with a square of screwpine leaf.
© 2014 All rights reserved. Published by Marshall Cavendish.