• Wash and drain glutinous rice 4 to 5 times until water runs clear. Cover glutinous rice with water and allow it to soak overnight or at least 4 hours.
• Line a steaming rack with banana leaf. Make sure it is large enough to cover the base and also slightly up the sides of rack. Place pandan leaves on top.
• Drain glutinous rice. Mix in salt and transfer to steaming rack. Pour ¾ cup coconut milk onto rice. Cover and steam over medium heat for 20 minutes.
• Remove lid and fluff glutinous rice with fork. Sprinkle the 2 remaining tablespoons of coconut milk onto rice. Cover and steam for another 5 minutes.
  

Sweet Coconut Topping

• Combine water, gula melaka, and pandan leaf in a small pan over medium heat. When gula melaka has melted, add grated coconut and butter. Cook for about 4 to 5 minutes. Stir in cornstarch mixture and cook for another minute. Remove pandan leaf and allow it to cool.
  

Putting it together

• When glutinous rice is cool enough to handle, pile about a quarter cup cooked rice onto a piece of prepared banana leaf. Top with a tablespoon of sweet coconut topping.
• Bring the long edges of banana leaf to meet in the center with one edge overlapping slightly on one end. Criss-cross the flaps in the center by placing bottom flap on the top on the opposite end. Fold both ends under to form a pyramid shape package.
  
• Serve warm or at room temperature.