One night in advance, soak black and white glutinous rice in a bowl of water. The next day, steam for approx 20 minutes.

One night in advance, soak black beans in a bowl of water. The next day, cook in a pot or steam until soft.

Open your young coconuts and scrape the meat from it using a coconut scraper to extract long, thin strips.

In a large bowl, mix together coconut milk, palm sugar, salt, and pandan leaves until the sugar completely dissolves.

Directly transfer the freshly steamed hot sticky rice into a large mixing bowl.

Add about two-thirds of the coconut milk mixture to the hot sticky rice, reserving approximately 6.75 fl oz (200ml) for later use. Add the pre-cooked black beans and freshly scraped young coconut meat to the bowl and stir to combine thoroughly. Cover the bowl with a lid or plastic wrap.

Allow the sticky rice to soak up the coconut milk mixture for about 20 minutes.

Spoon the sticky rice mixture into the hollowed-out coconut shells, leaving space to add the remaining coconut milk later, and ensure there is a small gap at the top.

Preheat your oven to 356°F (180°C). Meanwhile, divide the remaining coconut milk in a thin layer over the coconut shells, ensuring there is still a small gap at the top. When ready, place the coconuts with the rice mixture on a baking tray and bake for approximately 30 minutes. Then, increase the heat to 392°F (200°C) and continue baking for another 10 minutes, or until the top sets and is not too custard-like. Serve your sticky rice dessert hot.