In a small saucepan, on medium heat, combine coconut milk, vanilla extract, and palm sugar.

Reduce the mixture by 50 percent, stirring occasionally.

In a bowl, mix the steamed white sticky rice and steamed black sticky rice together.

Add the reduced coconut milk mixture to the rice and combine thoroughly.

Using damp hands, form the rice mixture into 4 equal-sized cakes.

Press each cake into toasted coconut to coat both sides completely.

Line a steamer with banana leaves.

Place the coconut-coated rice cakes in the prepared steamer.

Steam the cakes until heated through, approximately 10 minutes.

While the cakes are steaming, prepare the fruit satays.

Thread mango, pineapple, papaya, and banana cubes onto soaked 6-inch wooden skewers.

In a sauté pan, heat butter over high heat.

Sauté the fruit satays in the butter until lightly colored on all sides.

Remove the pan from the heat.

Carefully pour rum mixed with sugar over the fruit satays.

Flambé the fruit, allowing the alcohol to burn off.

Return the pan to the heat and cook until the alcohol evaporates, about 2 minutes.

Remove the fruit satays from the pan and set aside.

Add cream to the pan to create a sauce.

Simmer the cream sauce until slightly thickened.

On each small plate, place one coconut rice pudding cake.

Top each cake with 2 fruit satays.

Drizzle the cream sauce over the cake and satays.