Arrowroot starch

ice-cold water (40 ml) • chopped green onions • chopped cilantro • ground black pepper • bean sprouts • palm oil (or vegetable oil) • mussels, cleaned • chili sauce • sweet chili sauce • large egg • rice flour • tempura flour (or all-purpose flour) •

Canned or fresh water chestnuts • Food coloring of your choice • Water for mixing with food coloring • tapioca starch (about 120 grams) • arrowroot starch (about 16 grams) • Simple syrup (equal parts water and sugar) • Jackfruit for garnish • Clear jelly mixture • water (500 ml) • agar powder (about 5 grams) • granulated sugar (about 100 grams) • Coconut jelly mixture •

glutinous rice (today I didn't use the 'Khao Niew Kiew Ngu' variety) • coconut milk (350 ml) • granulated sugar (250 grams) • pandan leaves • alum • Water • Ripe Nam Dok Mai mangoes, as desired • coconut milk (300 ml) • tapioca starch • arrowroot starch • salt

rice flour (50 grams) • arrowroot flour (20 grams) • tapioca starch (7 grams) • palm sugar (150-200 grams, adjust to taste) • thick coconut milk (about 120 ml) • thin coconut milk (about 120 ml) • concentrated pandan juice (about 120 ml) • thick coconut milk (about 360 ml) • rice flour (30 grams) • salt (10 grams)

rice flour (80 grams) • tapioca starch (20 grams) • arrowroot starch (20 grams) • palm sugar (100 grams) • granulated sugar (100 grams) • salt (2 grams) • clear limewater (600 grams) • coconut cream (200 grams) • pandan juice (200 grams) • Shredded coconut for topping, as desired

ripe Thai bananas (use 6 for mashing, reserve 2 for decoration) • rice flour (50 grams) • arrowroot flour (or substitute with tapioca starch) (40 grams) • tapioca starch (40 grams) • coconut milk (250 grams) • palm sugar (60 grams) • granulated sugar (60 grams) • salt (5 grams)