Wash and rinse glutinous rice. 

Add rice, water, and pandan (or vanilla extract) to a pot. 

Cook uncovered on low heat for 10 minutes, stirring occasionally so it doesn't stick to the pot.

Add black eyed peas, sugar, salt, and mix together. Simmer until it is to the consistency of your liking. Add more water as needed, taste test, and adjust to your preference.

In a separate small saucepan on low to medium heat, combine coconut milk, sugar, salt, and the tapioca starch slurry. Simmer for a few minutes constantly stirring until the sauce thickens evenly.

Serve the sticky rice pudding warm in small bowls, top with the coconut sauce, and enjoy!