Rinse white and black sticky rice a few times in water. The black rice often contains rocks and pebbles. Leave rice in a bowl and cover with 2 inches of water above rice overnight.

Strain rice, but reserve the liquid. Measure and additional water, if necessary, to make 3 cups.

Combine rice, water, salt and pandanus leaves in a rice cooker and cook until done.

Meanwhile, let's make the custard.

Combine eggs, coconut milk and sugar. Beat well. Transfer to greased dish. If you want to make individual servings, you can use ramekins.

To plate, first pack rice pudding into a ramekin the same size as the one you cooked the custard in. Unmold the rice pudding onto a plate. Unmold the custard on top. Garnish with the coconut.

Place in bamboo steamer and steam for 30-40 minutes, until custard is firm.

Transfer rice to a bowl. Add 1 1/2 cups coconut milk and 1/2 cup sugar. Stir to combine and leave for 5 minutes so that rice can absorb the coconut milk.