1. Rinse both the black and white glutinous rice thoroughly under running water; drain. Place the rice, pandan leaves and water into the rice cooker to cook.
  2. Use equal parts of palm sugar and warm water to dissolve the palm sugar. Add a pinch of salt into the palm sugar syrup, stir to combine. When the rice pudding is ready, remove the pudding from the cooker.
  3. To serve, swirl the coconut cream in pudding. Slice the mango and put it around the pudding as you like.



  • 1 cup black glutinous rice
  • ¾ cup white glutinous rice
  • 2 pandan leaves
  • 2L water
  • 50g palm sugar
  • 50ml warm water
  • Pinch of salt
  • About 1 ½ cups coconut cream
  • 1 mango, for garnish

Chef’s tip:

    Serve it at room temperature and you can serve the coconut cream on the side so your guests can adjust the amount to his or her own liking.