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Blend candlenuts, shallots, and garlic into a smooth paste. Set aside.
Rinse the glutinous rice. In a pressure cooker (or pot), combine rice with 500 ml water, coconut milk, a pinch of salt, and bay leaves. Cook 5 minutes under pressure, then allow to naturally release until fully cooked.
Heat a pan and sauté the spice paste. Add ground coriander, bruised lemongrass, and kaffir lime leaves. Cook until fragrant.
Add shredded chicken to the pan and mix with the spices. Pour in 100 ml coconut milk, salt, sugar, bouillon cube, and a little water. Cook until the liquid almost evaporates and the chicken is fully cooked.
Line a mold with plastic wrap. Layer sticky rice → chicken → sticky rice until full. Press lightly to compact, then cover tightly.
Remove from the mold, slice, and enjoy!