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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.
Firni is Afghanistan's set rice-flour pudding, served at Eid and at the end of long family lunches, scented with cardamom and rosewater and topped with crushed pistachios. The technique is simple but precise. Very finely ground rice flour (traditionally soaked basmati ground by hand, but shop-bought rice flour works well) whisks into cold milk to a slurry, gets stirred slowly into warming sweetened milk, and cooks until thick and creamy. Cardamom and rosewater at the end. Pour into shallow dishes (small individual ones, ideally) and chill until the surface sets to a light skin. Scatter with crushed pistachios or almonds and serve cold. Make it the day before so it has time to set properly.
A custard-free, fully coconut ice cream. Coconut milk (full-fat) and coconut cream combine with palm sugar, glucose syrup (or honey, keeps the texture smooth) and salt; warm together gently to dissolve the sugar. Cool fully (4 hours fridge or an ice bath). Churn in an ice-cream machine for 25-30 minutes until thick and creamy. Transfer to a container; freeze 2+ hours to firm. Serve in small bowls or, for the Bangkok cart presentation, in halved fresh coconut shells, topped with any combination of: small banana slices, sticky rice, roasted peanuts, sweet red beans, palm-sugar syrup, toasted coconut.