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Make sticky rice, adding a little salt as it soaks in
Shape the hot sticky rice into thin layers using a cookie cutter or mason jar lid
Dehydrate the shaped rice cakes for about 1 hour in a food dehydrator or 1 day in the sun
Heat oil to 375°F and fry the rice cakes for 1 minute per side until puffed and crispy
Drain the fried rice cakes on paper towels
Finely chop palm sugar and cook it over low heat until it becomes a clear golden caramel
Drizzle the hot caramel over the fried rice cakes and let it cool and harden