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To make the custard, beat the eggs with the palm sugar, coconut cream, and pandan leaves in a bowl so the pandan aroma is imparted to the eggs. Strain the mixture and set aside.
Combine the agar-agar powder and water in a small saucepan over medium heat; cook and stir until the powder is completely dissolved.
Whisk the sugar into the mixture until dissolved, but do not bring to a boil.
Stir the custard into the mixture allow to cook for about 2 minutes.
Pour the mixture into 1-cup molds.
Store in refrigerator to allow to set, about 2 hours.
Remove the jellies from the molds to serve.