Ketan kinca, sticky rice with palm sugar syrup

Ingredients

• 500 g of glutinous rice
• 200 ml of water
• 1 teaspoon of salt
• 2 pandan leaves
• 1 young coconut, peeled and grated lengthwise
• 500 g of palm sugar
• 1 teaspoon of salt
• 2 pandan leaves
• 100 ml of water
• 500 g of young coconut, peeled, shredded lengthwise, and steamed

Wash the sticky rice until the water is clear. Steam it for half the recommended time, then transfer it to a saucepan. Add the salted water and pandan leaves, and cook over medium heat until the water is absorbed. Finish cooking by steaming with the shredded coconut.

Place the sticky rice in a bowl, press it down firmly, unmold it, and cut it into pieces.

Heat all the ingredients of the syrup (palm sugar, water, salt, and pandan) until it thickens.

Arrange the rice on a plate, sprinkle with shredded coconut, and drizzle with syrup.