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1
Soak the glutinous rice overnight in cold water so the grains hydrate evenly to their centres and will cook through without a raw, chalky core. Drain and arrange in a bamboo steamer basket lined with muslin, then steam over rapidly boiling water for 25–30 minutes. The rice is done when every grain is translucent throughout and the mass is tender but still holds a slight chew when pressed between the fingers — no white core should remain.
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2
While the rice steams, warm the coconut cream for the rice seasoning in a small saucepan with the salt and palm sugar over low heat, stirring until the sugar and salt are fully dissolved — keeping the heat low prevents the cream from splitting and separating into oil and whey, which would make it impossible to absorb cleanly into the rice. Do not boil. The liquid should be uniformly smooth; taste it: it should register as gently sweet then saline, in that order.
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3
Transfer the hot steamed rice immediately to a bowl and pour the warm salted coconut cream over it, then fold through with a spatula — working while both are hot allows the rice to draw the cream deep into each grain rather than letting it sit as a film on the outside. Cover and leave to rest for 15 minutes. The rice should absorb the coconut cream completely with no liquid pooling at the base of the bowl; the grains will have a faint sheen and the mass will feel slightly yielding to the touch rather than hard and separate.
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4
Prepare the sangkaya custard by whisking the egg yolks, coconut cream, and palm sugar together until the sugar is dissolved, then add the pandan leaves knotted or stir in strained pandan juice; pour into a shallow heatproof bowl or individual moulds. Set over a steamer of gently simmering — not violently boiling — water and cover, because fierce steam forces heat in too quickly and the eggs tighten and weep before the centre has a chance to set evenly. This is where the dish lives or dies: steam on constant gentle heat until the surface has the slightest tremble when the mould is nudged but no longer flows in a wave — the custard should hold its shape if turned out yet the surface should quiver. Over-steaming produces a firm, rubbery texture that cannot be corrected; under-steaming leaves it liquid.
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5
Remove the custard from the steamer and allow it to cool to room temperature, where it will firm slightly as it cools. Once both the rice and the custard are at room temperature — neither hot nor refrigerator-cold — portion the sticky rice into four servings and pour or spoon the sangkaya custard over each. Served hot, the custard penetrates and softens the rice to sogginess; served cold, it sets too firm on contact; at room temperature, the two textures meet as intended: silky custard against yielding, slightly salty rice.