Rinse the sticky rice in water 3-4 times until the water runs clear. Soak the rice for 3 hours. When ready, bring water to a boil. Place the rice in a cheesecloth, make a hole in the center for even cooking, and steam for 15 minutes. Spread the cooked rice out and let it cool.

Wash the pandan leaves and slice them into small pieces. Blend the pandan leaves with the coconut milk until smooth. Strain the mixture through cheesecloth to remove any solids. Pour the pandan coconut milk into a pot, add both types of sugar (granulated sugar gives the rice a glossy look, while palm sugar adds a rich sweetness), and cook until the sugar dissolves and the mixture thickens slightly. Add the sticky rice and stir constantly over low heat until the coconut mixture is absorbed and the rice becomes thick and sticky.

Once the mixture is ready, turn off the heat. Pour the sticky rice into a tray or container of your choice. (A 9x9 inch tray works well for this amount.) Let the rice cool completely.

Once cooled, cut the sticky rice into pieces as desired. Sprinkle with toasted white sesame seeds. Serve on a plate or wrap in banana leaves for a traditional touch. Enjoy!