Scoop out the coconut cream that has risen to the top of the Coconut Milk (1 can), and reserve into a small bowl.
Drain and rinse the Black Rice (2 cup), and place it in a large saucepan with 10 of the Pandan Leaves (18) tied in a knot, Water (4 2/3 cup), the left over coconut liquid in the can , and Fine Salt (2 teaspoon).
Bring to a boil, then cook over medium heat for 30 to 35 minutes, stirring every 5 minutes until the rice is cooked through and looks like a thick wet porridge.
Allow the rice to cool for about 20 minutes before serving.
Combine 8 pandan leaves, Palm Sugar (200 gram) and 2 to 3 cup water in a small saucepan. Bring to a boil, then cook over medium heat for 20 minutes until it resembles maple syrup.
Remove and discard the pandan leaves and stir in 1/4 cup of the syrup to the finished rice.
Divide the rice between 6 bowls, scoop a dollop of the coconut cream on to the top of the rice, add Mango (2) and finish each bowl off with a drizzle of pandan syrup.