-
1
Combine the rice flour with a ladleful of the measured coconut milk in a heavy saucepan and whisk until a smooth, lump-free slurry forms. Whisk in the remaining coconut milk and the salt. The mixture should be entirely homogeneous and pour easily from the whisk.
-
2
Set the pan over medium heat and stir continuously with a wooden spoon or heatproof spatula, reaching the base and sides of the pan at all times. This is where the dish lives or dies: if the heat is too fierce or stirring lapses for even a moment, the rice flour will seize and scorch into lumps that cannot be recovered. Cook until the pudding thickens to a dense, slow-falling mass that holds a brief trail behind the spoon and pulls away from the sides of the pan — silky and opaque white throughout.
-
3
While the pudding cooks, place the palm sugar and water in a small saucepan over medium heat. Stir until the sugar has fully dissolved, then allow to simmer without stirring until the syrup thickens slightly and coats the back of a spoon with a light, glossy film. Remove from the heat.
-
4
Spoon the hot pudding into shallow bowls, smoothing the surface flat. Drizzle the warm palm sugar syrup generously over each portion. Serve immediately; the pudding should be warm, yielding to a spoon with no resistance, and the syrup should pool at the edges rather than being absorbed.