Method

• 1.
  Brush four 185ml dariole moulds with a little sunflower oil.
• 2.
  Combine the caster sugar, rice flour, and vanilla extract in a bowl with a pinch of salt and 3/4 cup (185ml) cold water. Beat until smooth and the consistency of thickened cream (you can add a little more water if it's too thick). Divide among the moulds and place in a steamer over a saucepan of simmering water. Steam the rice puddings for 20 minutes until firm to the touch and a skewer inserted into the centre comes out clean. (Alternatively, place moulds in a roasting pan and pour in enough boiling water to come halfway up the sides of the moulds, then bake in an oven preheated to 170°C for 20 minutes.)
• 3.
  Meanwhile, place palm sugar in a small saucepan with 1/4 cup (60ml) cold water over medium heat, stirring to dissolve the sugar. Cook for 2-3 minutes, swirling the saucepan occasionally and brushing down the sides of the pan with a damp pastry brush, until you have a dark golden caramel. Remove from heat and allow to cool slightly.
• 4.
  Invert the rice puddings onto serving plates and drizzle over the coconut cream. Serve with seasonal fruit, palm sugar syrup and fortune cookies.