'- 400 gram white sticky (glutinous) rice (Indonesian: beras ketan putih), soaked for at least 2 hours or overnight- 50 ml hot water- 250 ml coconut milk- 200 gram palm sugar (Indonesian: gula Jawa), shaved or chopped to small pieces- 3 pandan leaves (Indonesian: daun pandan), knotted- Tools- 8 inch square (i.e. 20 cm square) baking tray- parchment paper, or saran wrap

1. Prepare a steamer over medium high heat with at least 2 inch of water in the bottom pot. Line the steamer basket with kitchen towel/parchment paper riddled with small holes that are smaller than the size of the sticky rice.2. Place sticky rice in the steamer basket, and steamfor 30 minutes. After 30 minutes, sprinkle the rice with the 50 ml of hot water. Continue steaming for another 30 minutes.3. Meanwhile, boil coconut milk, pam sugar, and pandan leaves in a pot over medium heat. Reduce heat and simmer for 10 minutes, stir to make sure that the palm sugar dissolves. Strain, discard the pandan leaves and all the impurities. Return the strained liquid to a large skillet/frying pan.4. Once the sticky rice has finished steaming, transfer the rice into the skillet/frying pan containing the palm sugar syrup. Cook on low heat, stir until the liquid is fully absorbed by the rice and is somewhat dry.5. Prepare a baking tray lined with parchment paper/saran wrap, then transfer the rice into the tray. Press and flatten the rice with a spatula as best as you can. Let it cool at room temperature, this should take about 1 to 2 hours.6. Once it has cooled sufficiently, cover the baking tray with a cutting board. Please use a cutting board that is bigger than the baking tray. Flip the rice onto the cutting board, and cut into small diamond/rhombus/parallelogram shapes.