Black Sticky Rice Pudding

Instructions

1. Prepare the rice
   Drain the soaked black sticky rice and place in a large saucepan with 4 cups of water and pandanus leaves (if using). Bring to a boil, then reduce heat to low, cover, and simmer for about 30-35 minutes until the rice is tender but still slightly chewy.
2. Add sweetness
   Once the rice is cooked and most of the water has been absorbed, add the palm sugar and salt. Stir well until the sugar is completely dissolved. Continue cooking for another 5 minutes until the mixture thickens slightly.
3. Incorporate coconut milk
   Pour in the coconut milk and vanilla extract. Stir to combine thoroughly. Simmer uncovered for another 5-10 minutes, stirring occasionally until the pudding reaches your desired consistency. The pudding will thicken further as it cools.
4. Prepare topping
   In a small bowl, mix the coconut cream with 1 tablespoon of palm sugar until dissolved. This will be drizzled over individual servings.
5. Serve and garnish
   Remove from heat and let cool slightly. Spoon the black sticky rice pudding into individual serving bowls. Drizzle with the sweetened coconut cream, sprinkle with toasted sesame seeds, and serve with fresh mango slices and lychees if desired.