Lingkan Reang
Toast banana leaf and line a pan with it, set aside.
Cook glutinous rice with water and pandan leaf until fully cooked.
Mix rice with coconut milk, salt, and brown sugar, then cook until thick and set in the pan.
Make latik by boiling coconut milk until curds caramelise, strain to separate oil and curds.
Cool the sticky rice for 30 minutes, then cut into squares.
Top with crispy latik curds and serve.