In a mixing bowl, combine glutinous rice flour with water. Stir until a smooth batter is formed.

In a saucepan, heat coconut milk over medium heat. Add grated palm sugar and stir until completely dissolved.

Slowly pour the rice flour batter into the coconut milk mixture, stirring continuously to avoid lumps.

Add a pinch of salt for balance and, if desired, a few pandan leaves for a fragrant touch.

Continue stirring the mixture over low heat until it thickens to a custard-like consistency.

Once thickened, remove from heat and let it cool slightly.

Prepare molds or a square pan by greasing them lightly.

Pour the mixture into the molds or pan, smoothing the top with a spatula.

Allow it to cool to room temperature, then refrigerate for at least 2 hours or until set.

Once set, cut into desired shapes and serve chilled.