Sticky rice pudding with longans and salty coconut sauce

Rinse the sticky rice a couple of times to wash off excess starch.

Add the rice and some water to the pot and keep at a gentle simmer about 20 minutes, stirring frequently so it does not stick, until pudding-like but with grains still individual.

Cut the pandan leaves into chunks, blend with just enough water to get it going, and strain for a light green juice.

When the rice has absorbed most of its water, stir in the pandan juice and cook on.

Add the longans whole while the rice is almost done so they infuse; add more water if needed until thick and fully cooked.

Stir in the sugar and a little salt until dissolved, then taste.

For the sauce, salt the coconut milk and bring it to a boil to extend its shelf life.

Spoon the pudding into a bowl with plenty of longan, top with the salty coconut sauce, thin strips of young coconut meat and a longan. Mix before eating.

Stored pudding thickens; add a little water when reheating, and keep the coconut sauce separate until serving.