Thai Sticky Pudding (Kanom Nam Tan)

• 100 g rice flour or 1 cup rice flour
• 2 tablespoons tapioca flour
• 1 teaspoon salt
• 500 ml coconut cream or 2 cups coconut cream
• 500 g palm sugar or 2 cups palm sugar
• 2 pandanus leaves (optional)
• 100 g coconut or 1 cup coconut, freshly grated
• 125 ml coconut cream or 12 cup coconut cream

1. Sift flours together in a bowl with the salt.
2. Whisk in the cream and sugar.
3. Strain into a medium pot and add the pandanus leaves.
4. Cook over a medium heat, stirring constantly to prevent the mixture from sticking, for 15-20 minutes, or until the taste is neither floury nor grainy.
5. Pour the mixture into a tray, smooth it out and allow to cool.
6. Cut into 1.5 cm (1/2 inch) cubes and serve either alone or rolled in some freshly grated coconut and coconut cream.

rice flour, tapioca flour, salt, pandanus, coconut, coconut cream

Taken from www.food.com/recipe/thai-sticky-pudding-kanom-nam-tan-505668 (may not work)