I didn't want to follow her technic and then start complaining that I can't lift up my arms. I made a small amount and I did it my way. Rice was steamed till really soft. Coconut milk and palm sugar simmered for a thick consistency with pandan leaves. Followed by about 10 minutes of stirring all together and tipping it on a try lined with pandan leaves.
1 cup glutinous/pulut rice
1 1/2 cups thick coconut milk
1/2 cup palm sugar
Screwpine leaves - as needed (depends on the size of the leaves)
Soak rice if possible overnight to fasten the steaming process.
Steam till soft.
Pour coconut milk in a large work/pan, add palm sugar and a few pandan leaves knotted together.
Simmer while stirring for a thick syrup.
Add steamed rice and stir till it clings in the syrup.
Line pan with pandan leaves.
Tip rice mixture inside and spread evenly.
Let it cool down and cut into pieces.
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