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 overnight. Better so that you can save time on steaming it.
Steam till soft.
Pour coconut milk in a large work/pan, add palm sugar and a few pandan leaves knotted together.
Simmer and keep stirring for the outcome of a thick syrup.
Add steamed rice and stir, till all these ingredients comes together. Still slightly wet in texture though, but really thick.
Meanwhile, line a pan pan with pandan leaves (this is optional, only if you want to).
Tip rice mixture into pan and spread evenly.
Let it cool down and cut into pieces.