FOR THE RICE:

1. Scoop out the coconut cream that has risen to the top of the can (there should be about 6 oz) & reserve into a small bowl
2. Drain & rinse the rice and place it in a large saucepan with 10 of the pandan leaves tied in a knot, 4 cups of water, the left over coconut liquid in the can (there should be about 8oz of coconut milk left after harvesting the coconut cream), and 2 tsp salt
3. Bring to a boil, then cook over medium heat for 30-35 min, stirring every 5 minutes until the rice is cooked through & looks like a thick wet porridge
4. Allow the rice to cool for about 20 minutes before serving

FOR THE PANDAN SYRUP:

1. Combine 8 pandan leaves, palm sugar & 2/3 cup water in a small saucepan
2. Bring to a boil, then cook over medium heat for 20 minutes until it resembles maple syrup
3. Remove & discard the pandan leaves & stir in 1/4 cup of the syrup to the finished rice

TO SERVE:

1. Divide the rice between 6 bowls, scoop a dollop of the coconut cream on to the top of the rice, add diced mango & finish each bowl off with a drizzle of pandan syrup