Put pandan leaves and 1¼ cup water in a food processor and blend. Strain to get about 300ml pandan juice.

Mix pandan juice and glutinous rice together in a bowl. Place in a steamer and steam until rice is cooked. 

Halfway through steaming, remove lid and stir the rice.

Scoop 3-4 spoons of cooked glutinous rice onto each rectangle-shaped banana leaf and roll up into a cylinder. Tie up both ends with a piece of string, ensuring that the rice is pressed tightly together. 

Place about 3-4 rolls into a pot of boiling water for 20 minutes or until the rice is fully cooked, whichever occurs first.

Once done, drain in a colander and leave it aside to cool.

Once it is completely cooled, open up the rolls and slice the glutinous rice with a wet knife.

Mix the grated coconut with salt in a bowl

Coat the glutinous rice with grated coconut and drizzle brown sugar syrup on it 

For the syrup, put the grated palm and brown sugar and water into a small pot and boil it. Once dissolved, add the knotted pandan leaves and cook until the liquid turns viscous and syrup-like. Strain and put aside to cool before consumption.