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

In a mixing bowl, crack the eggs and whisk until smooth and well-combined.

Gradually mix in the coconut milk, palm sugar, salt, and vanilla extract into the beaten eggs until fully combined.

Strain the custard mixture through a fine sieve into a clean bowl to eliminate lumps.

If using, layer soaked sticky rice in the bottom of your baking dish now.

Prepare a water bath by placing your baking dish into a larger pan filled with hot water.

Place the custard-filled dish in the oven and bake for approximately 45 minutes to 1 hour.

Allow the custard to cool at room temperature before transferring it to the refrigerator for chilling.