Start by rinsing the black sticky rice under cold water in a fine mesh sieve. You’ll want to do this several times until the water runs mostly clear. This helps remove excess starch and prevents the pudding from getting gummy.

In a medium saucepan, combine the rinsed sticky rice, 3 cups of water, and the knotted pandan leaves. Bring to a boil over medium-high heat. Once it starts bubbling, reduce to a simmer, cover, and cook for about 45 minutes, stirring occasionally to prevent sticking. The rice should be tender but still have some chew, and the water mostly absorbed.

Remove the pandan leaves. Stir in 3/4 cup coconut milk, palm sugar, and 1/2 teaspoon salt. Continue simmering, uncovered, for another 10–15 minutes, stirring frequently until the mixture becomes thick and creamy. Taste and adjust the sweetness if needed.

In a small saucepan, combine the 1/2 cup coconut milk, sugar, and salt. Heat gently over low heat until warmed through. If you prefer a thicker topping, mix a teaspoon of cornstarch with a tablespoon of water and stir it in. Cook for another minute until slightly thickened, then remove from heat.

Spoon the warm black sticky rice pudding into bowls. Drizzle with the sweet coconut topping and sprinkle with toasted sesame seeds or shredded coconut. You can also serve it with fresh mango slices for a twist on the classic thai sweet sticky rice with mango or easy mango sticky rice. Serve warm or at room temperature.