Rice

Rinse the rice with water thoroughly, place into a saucepan with the coconut milk and pandan leaf knots.
Bring to the boil and then turn the heat
down to simmer.
Cook until all the liquid has been absorbed, the mix through the chopped lime leaves. Reserve 50g of the rice for the crisp.
Whisk the eggs with the sugar until pale, then gently mix with the rice pudding.
Grease moulds lined with paper, then bake in the oven at 180°C for approximately 15-18 minutes.

Rice Wafer

Puree the cooked rice mixture, spread evenly over a Silpat and cook at 60°C 50% humidity to dehydrate.
Deep-fry at 190°C to crisp.

Coconut Ice Cream

Heat the cream with the coconut milk.
Whisk the egg yolk and sugar until pale, then whisk on the liquid.
Return to the heat with the desiccated coconut and charcoal.
Mix until the mixture coats the back of a spoon, then chill in a blast chiller.
Churn in an ice cream machine.

Pandan Syrup

Dissolve the sugar with the water and bring to the boil.
Remove from the heat and cool.
Wash the pandan leaves well and cut into large dice, then blitz with the chilled sugar syrup.
Pass through a cloth and reduce for the correct consistency.

Mango Gel

Combine the water with the sugar then bring to the boil.
Add the diced mango and simmer gently until the mango is soft.
Place in a blender and blend until smooth with the xanthan gum, then pass through a sieve and place into a plastic bottle.

Charcoal Syrup

Dissolve the sugar with the water and bring to the boil.
Add the activated charcoal, mix well, and dissolve to the correct consistency.