Black sticky rice sundae with caramelized pineapple and coconut ice cream

Wash the black and white sticky rice and soak together overnight; drain and rinse.

Add 2 cups of water and the pandan leaf; bring to a boil.

Reduce to a simmer at least 30 minutes, until the rice is completely cooked, even a little overcooked; stir once it begins to thicken so the starch does not stick and burn, adding water a little at a time if it dries out.

Melt a little butter in a pan over medium heat; toss the pineapple pieces with about 3 tablespoons of sugar.

When the butter stops bubbling (its water has evaporated), add the pineapple in one layer and leave it without stirring until the liquid evaporates and the underside browns.

Give a quick stir to toss the pineapple in the butter and turn off the heat.

Remove the pandan leaves once the rice is thick and creamy; season with palm sugar (or brown sugar) and a little salt.

Dissolve a little tapioca starch in just enough water and add half at a time; bring back to a boil to cook out the starch.

Everything can be made a couple of days ahead and reheated.

Layer the rice pudding, then the pineapple, then coconut ice cream in a glass; top with roasted peanuts.