Bubur Ketan Hitam Parfaits with Coconut Cream and Mango

**Prepare the Bubur Ketan Hitam:** Rinse the black glutinous rice thoroughly until the water runs clear. Place the rice, water, pandan leaves, palm sugar, granulated sugar, and salt in a saucepan.

Bring the mixture to a boil, then reduce heat to low, cover, and simmer for about 30 minutes, or until the rice is cooked through and the porridge has thickened. Stir occasionally to prevent sticking.

Remove the pandan leaves and let the bubur ketan hitam cool slightly.

**Prepare the Coconut Cream:** In a small saucepan, gently heat the coconut cream with a pinch of salt. Do not boil. This will enhance the flavor and give it a slightly thicker consistency. Let cool.

**Assemble the Parfaits:** In each serving glass or parfait dish, layer the bubur ketan hitam, coconut cream, and diced mango. Repeat the layers until the glass is full.

Refrigerate for at least 30 minutes before serving. This allows the flavors to meld together.