1. soak black glutinous rice in water and place it in the fridge overnight. remove from fridge, rinse and boil until it reaches porridge-like consistency. all the grains should be mushy, not firm. place cling film or baking paper over the top to prevent a skin from forming. leave to cool.

2. combine coconut milk, coconut cream, sugar and pandan leaves in a saucepan and bring to a boil. discard pandan leaves.

3. whisk egg yolks in a bowl and pour boiling coconut milk mixture in slow steady stream over the egg yolks while whisking constantly.

4. put mixture back to the stove over low heat and continue whisking until thickens, about 85C or coats the back of a spoon. do not allow mixture to boil. put mixture through strainer.

5. chill the mixture thoroughly, add in glutinous rice & churn in an ice cream maker according to manufacturer's instructions then freeze until firm. alternatively, if you don't have an ice cream maker, you can place the mixture in a shallow metal tray and freeze, whisking every couple of hours until frozen and creamy.