The dessert today is "khanom piak poon" which is sometimes translated as rice flour custard. Though it is firmer than what we would normally call custard. You basically stir together rice flour, tubular flour, palm sugar and saturated red lime juice. It is cooked over a high heat until it turns sticky and thick. To make the green version you need to soak pandanus leaves in water. The black comes from burnt coconut skin. It is not a bad taste and I quite enjoyed eating it. These three only cost 10 baht.