A simple custard of whole eggs, condensed milk and evaporated milk is poured over a hard caramel base and baked in a bain-marie at low temperature for a silken set. The caramel melts into a sauce as the flan chills overnight in the fridge. Tipped out onto a plate, the dark caramel runs down the sides and pools at the base.
Three sweet components are prepared separately: red beans simmered until tender then mixed with sugar, split mung beans cooked until just holding shape and lightly sweetened, and pandan-flavoured agar jelly cut into small cubes. Each layer goes into a glass with crushed ice between them and a generous drizzle of sweetened coconut cream over the top.
Sticky rice is soaked, steamed and pressed around small Asian bananas (Chuối sứ), wrapped in banana leaves and grilled until the rice forms a chewy crust. A coconut cream sauce thickened with a little cornflour and salt is spooned over the split-open bundles, and toasted peanuts and sesame finish the top. The contrast of crisp-burnt outside, soft hot banana, and cool coconut sauce is the whole point.