In a pot combine coconut milk, sugar and pandan leaves. Allow to simmer gently over a medium low heat for about five minutes, to infuse.

Meanwhile, heat another pot of boiling water. Add rice and boil for 3-4 minutes before draining.

Remove pandan leaves from the coconut milk and add rice. Reduce heat to low and simmer for 30 minutes, whisking often to avoid sticking. Use more time if you need. If the pudding is too thick before rice is cooked, add a splash of milk.

Remove from heat and set aside for five minutes. Whisk in salt and egg yolk.

Serve warm or chill in the fridge (the pudding will thicken). Eat as is, or topped with fruit - mango, banana or lychees are my favourite!