Preparation:

To prepare the corona:
1. In a pot, dissolve sugar in jasmine water. Bring to a boil. Let it cool.
2. In a brass pan, stir-fry the dried water melon seeds over low heat. Gradually add drips of the syrup (from step 1) and stir until the pan is dry. Repeat until all the syrup is finished, leaving a sugary coating on each seed.
3. Keep the seeds in an air-tight container. This is for the corona of each crown.

To prepare the crown base:
1. Knead the flour with the egg yolk and butter until soft. Add little water when the flour becomes dry.
2. Spread the kneaded flour into a thin sheet. Cut the flour sheet into small circles (2 cm. or3/4inch diameter) .
3. Put each circle pastry in a small chinese tea cup or a tiny pie case. Use your fingertip, press slightly in the middle so that it becomes a tiny pie base. Repeat until the pastry is finished.
4. Preheat the oven and bake the pie base in an oven 300 ?F until cooked.

To prepare the crown center:
1. Mix the flour and sugar together.
2. Blend the egg yolks and coconut milk until well mixed. Pour the mixture into the flour.
3. In a brass pan, stir the mixture over the low heat. Add yellow colour when it is almost cooked or when it becomes not sticky. Keep stirring until cooked. Let it cool.
4. Shape the mixture into a small cherry shape. Cut into halves. Place one half on the center on each of the baked crown base.

To finish the crown base:
1. Dip the water melon seed into the thick syrup. Arrange around the edge of the pie base (to make the corona of the crown).
2. Use a fork to make cuts across each crown. Put another small bean-shape piece of yellow flour on top of the crown. Fix a little gold piece at the top. (See picture)

Note : This is one of the royal sweets. It is one of the most challenging recipes of the Thai cuisine!