Preheat your oven to 350°F (175°C) and lay pandan leaves at the bottom of your baking dish if using.

Beat the eggs in a mixing bowl until smooth and lightly frothy, about 1-2 minutes.

Combine coconut milk, palm sugar, salt, and vanilla in a separate bowl, stirring until the sugar dissolves.

Strain the coconut mixture through a fine sieve into another bowl.

Layer soaked sticky rice at the bottom of your baking dish if desired.

Place the baking dish in a larger pan filled with hot water.

Bake for 45 minutes to 1 hour until the edges are set but the center jiggles slightly.

Let the custard cool at room temperature for about 30 minutes, then chill in the refrigerator for an hour or more.