The secret to this dish is the pandan leaves which gives the rice a distinct flavour and aroma

Ingredients

For the Rice:

1 Cup uncooked  medium or short grain rice

1 can Coconut cream

300g  white sugar

2 teaspoons sugar

4 Pandan leaves

For the Coconut Cream:

300 mls coconut cream

1 tsp salt

50g White Sugar

1 Tblsp Rice Flour

To assemble:

3 ripe mango, cut into small chunks

Shreddedcoconut, toasted

Fresh Min tleaves

6 Glasses

1.       Wash the rice and soak in water for4 hours, overnight is better.

2.       Drain rice and cook the next day, once cooked leave to one side.

3.       Boil the coconut cream together with the sugar, salt and pandan leaves until the sugar is dissolved and the mixture looks syrupy.

4.       Pour the syrup over the rice and gently mix.  Wrap with cling wrap and leave for 10 minutes.

5.       For the coconut cream topping, soft boil the coconut cream, sugar & salt, whisk in enough rice flour to make it creamy, set aside.

6.       To assemble, drizzle a small amount of the coconut cream into each glass, scoop the rice into the glasses until half full, top with the mango then more coconut cream and sprinkle with the toasted coconut flakes.  Garnish with mint leaves.

This dessert is perfect for a hot night in Lunar New Year.

GF & DF

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