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Cut the pandan leaves into a blender.
Blend/puree the pandan leaves and water for about a minute until you get a homogenously green mixture.
Pour the pandan juice over a sieve onto the uncooked rice. Add the pandan extract and food coloring if using.
Let the rice soak for at least 4 hours or overnight.
Drain and steam the sticky rice in a steamer basket or in cheesecloth in a steamer for about 30 mins. Make sure to flip and stir the rice about halfway through for even cooking.
Meanwhile, in a medium saucepan, heat about half of the can of coconut cream or coconut milk, sugar, and salt until sugar is completely dissolved and mixture boils (about 5-7 mins).
Add tapioca starch to the rest of the coconut cream/milk to make a slurry. Then add the slurry to the saucepan with the rest of the coconut sauce. Let it cook for another minute or so longer until the sauce has thickened.
Turn the cooked rice into a bowl or a platter and stir. This will evenly distribute the heat and water and prevent the rice from getting mushy.
Place the rice in a bowl with most of the coconut sauce mixture. Reserve the rest of the coconut sauce for topping. Serve with scraped coconut and/or toasted sesame seeds.