1,Drain and rinse the rice and place it in a large saucepan with the pandan leaves, 1.2 litres of water and 1 tablespoon of salt.
2,Bring to the boil, then cook on a medium heat for 30–35 minutes, stirring every few minutes, until the rice is cooked through but still retains a bite and has the consistency of thick wet porridge.
3.Discard the pandan leaves and keep the rice somewhere warm.
4.While the rice is cooking, make the syrup. Place the palm sugar and pandan leaves in a small saucepan with 150ml of water.
5.Bring to the boil, then cook on a medium-high heat for 20 minutes, until it has the consistency of maple syrup and has reduced by half.
6. Remove and discard the pandan leaves and add 50ml of the syrup to the rice.
7.Stir through, then divide the rice between the bowls.
8.Top with the mango and banana and drizzle over the coconut cream.
9.You want the cream to have a pouring consistency, so thin it down with a little bit of water, if needed.
10.Serve at once, with the remaining palm sugar syrup drizzled on