Pour the rice into a thick bottomed pan. Tie the pandan leaves into a knot and throw it in. Pour in enough water so that there is an inch of water above the surface of the rice. Sprinkle in a pinch of salt. Cook the rice until the grains split and the mixture is thick and almost dry. Add more water, no more than half a cup each time, if the rice liquid dries up before the rice is cooked.
Stir in half a cup of coconut cream and enough shaved palm sugar to taste.
In a thick-bottomed pan, melt half to three quarters cup of palm sugar with two tablespoonfuls of water. Add the grated coconut and cook for about thirty seconds or until the coconut is covered with the syrup.
Ladle the cooked black sticky rice porridge into a bowl, top with a heaping tablespoonful of the coconut and drizzle coconut cream before serving.