Black Sticky Rice Porridge

Directions

1. 1
   Pour the rice into a thick bottomed pan. Tie the pandan leaves into a knot and throw it in.
2. 2
   Pour in enough water so that there is an inch of water above the surface of the rice.
3. 3
   Sprinkle in a pinch of salt. Cook the rice until the grains split and the mixture is thick and almost dry.
4. 4
   Add more water, no more than half a cup each time, if the rice liquid dries up before the rice is cooked.Stir in half a cup of coconut cream and enough shaved palm sugar to taste.In a thick-bottomed pan, melt half to three quarters cup of palm sugar with two tablespoonfuls of water.
5. 5
   Add the grated coconut and cook for about thirty seconds or until the coconut is covered with the syrup.Ladle the cooked black sticky rice porridge into a bowl, top with a heaping tablespoonful of the coconut and drizzle coconut cream before serving.