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Sticky Rice: Line a steamer basket insert of a pot with fresh corn husks or soaked dried corn husks (used as Mexican tamale wrappers).
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Spray the corn husks with vegetable oil spray to prevent sticking.
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Spread the soaked rice evenly over the husks.
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Fill the pot with water to come to just under the steamer basket insert.
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Put the steamer basket insert into the pot, cover, and bring to a boil over medium-high heat.
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Steam the rice for at least 20 minutes, or longer.
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Transfer the rice to a serving bowl when ready to serve.
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Cover the rice with some corn husks to keep it moist and warm.
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Reheating Sticky Rice: Divide the leftover cooked rice into small serving portions, wrap in plastic, and refrigerate.
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The rice will keep well for 2 to 3 days.
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The easiest and best way to reheat the sticky rice is by microwave.
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Warm the wrapped sticky rice in the plastic it was store in on high power for1 to 2 minutes, or until hot.
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To reheat by steaming, unwrap the sticky rice and follow the above method for cooking sticky rice.
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After you've prepared the rice, make the sauce syrup: Combine the sugar, palm sugar, pandanus leaves, if using, and the coconut milk in a 2-quart saucepan.
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Heat over medium-low heat, stirring occasionally, until the sugar is dissolved.
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Without increasing the heat, allow the coconut cream to come to a gentle boil, and boil and thicken for 5 to 6 minutes.
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Remove the saucepan from the heat.
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Cover to keep warm.
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Leave the pandanus leaves in the syrup until you are ready to make the syrup for topping, or, if you are using extract, add it now.
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To make the topping syrup, if you are using pandanus leaves, pull them out of the sauce syrup and place them in a 2-quart saucepan.
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Add the sugar, salt, and coconut cream.
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Heat over low to medium-low heat until the sugar and salt dissolve; do not let the coconut cream boil, or it will curdle.
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Let the syrup simmer slowly until it thickens, 7 to 10 minutes.
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Remove the saucepan from the heat.
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Leave the panadus leaves in the syrup until ready to be used.
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Or, if you are using extract instead, add it now and stir well.
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Pour the mixture into a medium bowl and set aside.
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To make sticky rice dessert, put the hot rice in a large mixing bowl.
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Pour the warm sauce syrup over the rice, mixing well with a wooden spoon.
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The mixture will be soupy.
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Cover tightly with clear plastic wrap and let the rice absorb the syrup for about 10 minutes, then stir the rice mixture again with the wooden spoon.
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Cover tightly with plastic wrap again and let it rest for another 10 minutes.
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To shape the rice for serving, dip your hands in a bowl of cool water and shake off excess droplets.
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Scoop a handful of rice at a time from the bowl and mold it into an oval shape.
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Or shape the rice by using a rubber spatula to scoop up a mound of rice onto a large oval wooden spoon, shape it with the spoon, and transfer the mound to a serving platter.
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The rice may stick to the spatula, so dip it in cold water and shake off excess droplets before scooping more rice.
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Put the rice on a serving platter or individual plates.
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Spoon the thickened coconut syrup topping over the rice.
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Garnish with sliced fruits, such as, mango, pears, peaches or kiwi.
