For Glutinous Rice. Soak the California Raisins in hot water for 30 minutes. Drain and roughly chop. Soak glutinous rice for 3 hours, strain and discard the water. In a heat proof container put glutinous rice together with pandan leaves and steam over high heat for 20 minutes till cooked. Mix coconut milk and salt together. Once glutinous rice is cooked, fluff it and mix in coconut milk mixture followed by California Raisins. Portion the cooked glutinous rice into 20 rice balls of 10g each.

For Taco Shell. Cut the tortilla wraps into 20 pieces of 7-cm rounds. Heat up the oil in a deep pan, then reduce to low heat. Using two tongs, hold the tortilla round at both sides and gently fold it into a taco shell shape. Carefully lower it into the hot oil and deep-fry until golden brown. Set aside to cool completely before using. 

For Coconut Sauce. In a saucepan bring all the ingredients together and mix well over low heat. Keep stirring the mixture till it thickens and boils, remove from heat, set aside. 

To Assemble. Place the glutinous rice into a taco shell, arrange sliced mango on top of the glutinous rice, drip a few drops of coconut sauce over the mango, sprinkle some lime zest, top with California Raisins. Enjoy.