Preheat your oven to 350°F (175°C). If using pandan leaves, line the bottom of ramekins with them.

Whisk the large eggs in a mixing bowl until smooth for 2-3 minutes.

Combine coconut milk, palm sugar, salt, and vanilla into the egg mixture and stir gently.

Strain the mixture through a fine sieve into a clean bowl.

Spread soaked sticky rice evenly in the bottom of baking dish or ramekins.

Pour the strained custard mixture over the sticky rice or directly into ramekins, filling to about three-quarters full.

Place ramekins in a larger baking dish and fill with hot water halfway up the sides.

Bake for 45-60 minutes, checking for doneness by inserting a knife in the center.

Let it cool to room temperature, then transfer to refrigerator for at least 30 minutes.