Thai Black Sticky Rice Pudding

Instructions

1. Prepare the rice
   Drain the soaked black sticky rice and rinse thoroughly under cold water until the water runs clear. Place in a medium pot with 3 cups of water and the pandan leaves (if using). Bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes until rice is tender but still slightly chewy.
2. Make the sweet coconut sauce
   While the rice is cooking, combine coconut milk, coconut cream, palm sugar, salt, and vanilla extract in a saucepan. Heat over medium-low heat, stirring until the sugar dissolves completely. Do not let it boil. Remove from heat and set aside.
3. Finish cooking the rice
   When the rice is tender, add 1/2 cup of the coconut sauce to the rice and stir gently. Continue to cook on low heat for another 10 minutes, adding the remaining 1 cup of water as needed if the rice becomes too dry. The texture should be creamy but the rice grains should remain intact.
4. Rest and absorb
   Remove from heat, cover, and let the rice sit for 10 minutes to absorb flavors and allow the texture to become more pudding-like. Remove the pandan leaves if used.
5. Prepare fruit toppings
   While the rice is resting, peel and dice the tropical fruits into bite-sized pieces. Set aside in a small bowl.
6. Serve and garnish
   Spoon the warm black sticky rice pudding into serving bowls. Drizzle with the remaining coconut sauce, top with the prepared tropical fruits, sprinkle with toasted sesame seeds, and garnish with fresh mint leaves.