Preheat your oven to 350°F (175°C) and prepare your baking dish.

In a mixing bowl, gently beat the eggs until well combined and slightly frothy.

Add coconut milk, palm sugar, salt, and vanilla extract to the beaten eggs and whisk thoroughly.

Strain the mixture through a fine sieve into another bowl.

If using sticky rice, lay it in a baking dish over the pandan leaves.

Pour the custard mixture evenly over the sticky rice layer or directly into the baking dish.

Place the baking dish into a larger pan and fill it halfway with hot water.

Bake for 45 minutes to 1 hour, checking for the set but slightly jiggly center.

Let the custard cool to room temperature, then refrigerate for at least 2 hours if a firmer texture is desired.

Slice into squares or wedges and serve with optional toppings as desired.