Pandan Sticky Rice Balls with Sweetened Toasted Coconut

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STICKY RICE:

2 cups Glutinous Rice
1 cup Coconut Cream
1 cup Coconut Milk(Originally, I used ½ to make the rice half-cooked)
3 Tbsp. Granulated Sugar
1/8 tsp. Salt, fine
Ginger, thumb-size, pounded
Pandan Leaves, 5 pieces

·         The cooking process is the same as cooking rice, except that after the last rinse with water, the coconut milk and the coconut cream are added together with the rest of the ingredients.
·         
           The recipe's tweaked by adding ½ cup coconut milk because steaming is not needed anymore. In making Suman, yes. The rice has to be undercooked, wrapped in banana leaves and then cooked again in a steamer.
·         
          Discard the pandan leaves and ginger when done. Let cool.
·         
          Shape into one inch thick balls. Set aside.

SAUCE:
   
1 cup Coconut Cream
1/8 cup Evaporated Milk
1/8 cup Cream
1/8 cup Granulated Sugar

Place all ingredients in a saucepan over a medium high heat. Stir
Boil and then reduce to low.
When the sauce is slightly thickened, remove.