ingredients

method

1. In a saucepan, heat up coconut milk, cream and pandanus leaves (or vanilla) stir constantly, let simmer

2. Add sugar and salt, stirring constantly till the sugar and salt are completely dissolved

3. Remove from heat and pour over the cooked sticky rice

4. Combine and covered with cling wrap

5. Let the sticky rice absorb coconut milk for 15 minutes in room temperature

6. Could be served as a side or as dessert