1 cup cooked white rice
10 pandan leaves (blend or process with 1/4 cup to extract juice)
Green coloring (optional)
Thick coconut milk - as needed
Gula melaka/palm sugar - as needed. Boil palm sugar with water for a thick syrup
A pinch of salt
Cook rice with enough water to get a thick paste but with some grains still in it.
Add pandan juice, coloring and salt to taste.
Remove and press into a mould or tray.
Let it cool down first before placing in the fridge to be set.
Bring out and cut into slices.
Drizzle with coconut milk and palm sugar syrup to be served.