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

In a mixing bowl, beat the eggs until smooth, avoiding too much air incorporation.

Combine the coconut milk, palm sugar, salt, and vanilla extract into the eggs until fully mixed.

Strain the mixture through a fine sieve into another bowl or baking dish for a smooth texture.

If using, layer pre-soaked sticky rice at the bottom of your baking dish.

Create a water bath by placing the baking dish into a larger pan filled halfway with hot water.

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

Cool at room temperature for 30 minutes before refrigerating for at least 2 hours before serving.