1. Wash the rice and place in a thick bottomed pan.
2. Cover with thin coconut milk and salt.
3. Heat until boiling.
4. Reduce the flame and simmer till the rice is very soft and reduced to a thick paste.
5. Line a baking pan with greased banana leaf or aluminum foil.
6. Spread the rice paste over it.
7. Cover the paste with another piece of greased banana leaf or foil.
8. Place the pan over a steaming rack of a steamer and steam till the mixture is firm (about 25-30 minutes).
9. Remove the pan from the steamer and cool.
10. Lift out the set cake carefully and chill in a refrigerator for 2 hours or more.
11. Dissolve the palm sugar in thick coconut milk.
12. Remove the banana leaf or foil covering the cake and cut the cake into pieces.
13. Place them in serving bowls and serve topped with sweet coconut milk.

Note:
The sticky rice used in some of these recipes is known as white Puttu rice in south India and is available in super markets and provision stores.
Packaged thick coconut milk may be diluted with double its volume of water and used.