Rinse then soak white glutinous rice with enough water for less than an hour. Steam for 15-20 minutes; set aside.
Bring to a boil coconut milk and the rest of the ingredients until sugars dissolved. Add in the steamed rice, stir continuously until rice is cooked and gravy absorbed.
Line clean banana leaves on a long square plastic container; grease with enough peanut oil. Take out the Pandan leaves, pour cooked
glutinous rice onto the container and spread evenly. Leave to cool and solid before cutting.
Slice or cut diamond shape; serve.