Sticky Rice with Coconut Cream & Mango

500g glutinous rice (pulut rice), unmixed if possible
2 cups coconut milk
2 tbsp coconut cream
2 tbsp sugar
1 tsp salt
3 pandan leaves

Sankaya:
3 eggs
1 cup coconut cream
1 cup brown sugar

Method
Soak rice for 3 to 4 hours and rinse. Steam rice wrapped in gauze in chinese steamer until cooked (approx 1 hour).

Bring coconut milk to boil with pandan leaves. Add sugar and salt.

As soon as coconut milk is boiled, take off heat. Add cooked rice and stir. Replace lid and leave to stand for 10 minutes and stir again. Bring cream to boil slowly, add pinch of salt and sugar.

Now, make the sankaya: Beat coconut, eggs and sugar until smooth. Steam in chinese steamer until set (about 1 hour). Leave to cool.

Slice sankaya thinly, put on top of sticky rice. Decorate with thinly sliced mangoes and pour on coconut cream before serving.