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Rinse the sticky rice a few times until the water runs clear.
Soak and cover the rice mixture overnight at room temperature.
Bring the steamer to a rolling boil on medium high and steam the rice for 30 minutes.
Flip the bundle and steam the other side for 20 minutes.
Make the coconut marinade by bringing coconut cream, sugar, salt, and pandan leaves to a light simmer.
Dissolve the palm sugar into the eggs, then add coconut cream, salt, and bruised pandan leaves.
Strain the custard mixture through a fine sieve.
Steam the custard covered for 20 minutes.
Add the steamed sticky rice to a bowl and mix in the coconut marinade.
Let the rice marinate covered for 20 minutes.
Assemble the dessert by scooping the purple sticky rice and topping with the coconut custard.