Wash and soak glutinous rice for at least an hour. Prepare steamer. Next, drain & discard water from the rice. Transfer to a baking dish. Add ¼ C of coconut cream & salt to the rice. Mix well.

Steam for 30 mins. Check after 30 mins & give it a good mix. Continue to steam until the rice is soft & cooked. Prepare the syrup. Grate or shave palm sugar.

Over medium heat cook grated palm with 1/4 c of water until it melts. Next, add the remaining coconut cream that's used in step #1. Pour the whole can. Keep stirring until everything is well-mixed.

Strain this mixture. Return mixture to the pan.

Add cooked sticky rice into the syrup. Over low heat, continue to stir until syrup is nicely mixed or fully absorbed. Taste and adjust or add sugar if necessary. At this stage, this sticky rice should be gooey with no visible syrup. Turn off the heat.

Line any dish or tray with cling film. Spread the rice evenly onto the tray. To level the rice, place another cling film on top, using a big spoon or anything similar, press the rice down.

Cover and leave it to cool completely. To serve, place a clean cutting board on top of the tray. Flip it onto the board. Cut into bite sized chunks. To store the rest, keep it in an air tight container. Refrigerate and to serve, reheat by steaming until it's nice and soft again.