Stir it until water chestnut start floating on top.Remove water chestnuts and dunk them into an ice bath.Mix coconut milk and sugar in a pan.Demold custard once set.Serve it with fresh ripe mangoes. Top it with coconut cream and serve.Once mixed, add eggs and pandan juice in it. Pour it into a mold.Fold whipped cream with coconut powder.Take out the water chestnut and serve it with coconut milk and crushed ice.Khao Niaow ma muangINGREDIENTSSticky rice 100 gm    Coconut milk 125 ml     Castor sugar 40 gmSeasalt 5 gm        Mangos 2MethodSoak rice for 2-3 hours.Cook rice in a steaming method for 18-20 minutes.Bring a pot and boil water into it.Thai desserts are perfect for the hot scorching weather ahead, as they are light, cooling and doused with seasonal flavours.Pandan custard plastic plate with coconut creamINGREDIENTSCreamy milk 250 mlCoconut cream 250 mlCastor sugar 50 gmEggs 2Pressed pandan juice 100 mlSalt 1 gmCornflour 25 gmWhipped cream 100 gmCoconut powder 20 gmMethodUse double boiling method and mix creamy milk, coconut milk, castor sugar and salt.— Recipes courtesy Rahul Kumar, Pastry Chef, Mix with steamed sticky rice.Take a pan, and boil coconut milk, sugar and seasalt in it.Lastly, pour diluted cornflour to make it thick.Toss the rubies chestnut in tapioca flour. Thapthim krop Thapthim kropINGREDIENTSCreamy coconut milk 250 mlWater chestnut 100 gmPomegranate juice 100 mlSugar 45 gmIce cubes        Tapioca flour 30 gmMethodBoil water chestnut and soak it in pomegranate juice for two hours.Once it starts boiling, put coated water chestnut into it