Soak the sticky rice in water for 3 to 4 hours, then drain it and cook it by steaming.
Grate the meat of the coconuts and use it to make a first extraction of coconut cream and a second of coconut milk. Divide the coconut cream (i.e. the first extraction) into two equal amounts. Place one half in a pot on a medium fire until it separates. Leave this to cool, to form a ‘