Prepare the rice: In a pot, combine the glutinous rice, 1 cup of coconut milk, 1 cup of water, and the pandan leaves.

Cook the rice: Bring to a boil over medium heat, then reduce to low heat and cover. Simmer for about 15-20 minutes or until the rice is fully cooked and absorbs all the liquid. Remove the pandan leaves and set the rice aside.

Combine ingredients: In a separate pot, combine 2 cups of canned coconut milk and 1 cup of packed dark brown sugar. Add vanilla extract if desired.

Cook the syrup: Bring the mixture to a gentle boil over medium heat, stirring frequently. Reduce the heat and let it simmer for 15-20 minutes, stirring occasionally, until the mixture thickens into a syrupy consistency.

Prepare the pan: Lightly grease an 8x8-inch pan or baking dish with vegetable or coconut oil to prevent sticking.

Layer the rice: Spread the cooked sticky rice evenly into the greased pan, pressing down gently to create an even layer.

Add the syrup: Pour the warm latik syrup evenly over the sticky rice layer, spreading it to cover the entire surface.

Cool and serve: Allow the sticky rice cake to cool to room temperature before slicing. Serve warm or at room temperature, and enjoy the sweet, coconut-infused flavors!