Rinse glutinous rice, and soak in overnight in a large pot of water.

Drain and add 10 cups of water in the pot with glutinous rice.

Bring to boil, add pandan leaves, and reduce heat to a simmer.

Simmer for about 50 minutes, stirring occasionally making sure bottom doesn't stick.

Add gula melaka, and stir until melted, cooking for another 10 minutes.

Or until rice is soft but still has a chewy bite.

Remove from heat and fish out pandan leaves.

Heat coconut cream with pandan leaves over low heat.

Stirring as it cooks, do not allow it to boil.

Add salt, and stir until dissolved, and coconut milk thickens.

Remove from heat, discard pandan leaves.

Drizzle over prepared glutinous rice, and serve.