I was thrilled a couple of months ago to finally find a NYC source for krayasart, a Thai dessert that I had not found previously anywhere in the States. Thai Silk, next door to Sripraphai, carries the finest exported Thai brand according to the wonderful owner/proprietor. I noticed that it was mentioned in the last Chow Alert and wanted to add a couple of points. Krayasart is traditionally prepared as part of the Sart Festival (usually in September), supposedly when the rice stalks yield their first grains, although the Thai harvest season doesn't really cooperate. Sticky batches of krayasart (which consists of rice, peanuts, sesame, sugar, and I believe coconut) are then presented to the monks and are consumed by all. Most accompany the sweet krayasart with those dense little finger bananas that are like regular bananas squished into smaller skins.
In any case, anyone who picks up a pack or two at Thai Silk would do well by heating up the krayasart before eating. The heat transforms it into a slighty rice-krispie treat sort of thing, but more savory. Serve with whatever bananas you've got on hand. Enjoy!