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. Simmer with water for a thick syrup
A pinch of salt
Cook rice with enough water for a thick mixture, but with some grains still as it is.
Add pandan juice, coloring and salt.
Remove from stove, tip into a mould or tray.
Let it cool down before placing in the fridge to be set.
Bring out and cut into slices.
Then, drizzle with coconut milk and palm sugar syrup