To PrepRinse both types of glutinous rice in several changes of water until the water runs clear, and soak overnight.To CookIn a saucepan, bring the glutinous rice, water and pandan leaves or extract to a boil over medium heat and simmer uncovered for about 40 mins, stirring occasionally until the rice is soft and cooked, with porridge-like consistency. Discard the pandan leaves, if using. Add the palm sugar and stir until the sugar is dissolved. Reduce the heat to low and simmer for about 5 mins before removing from the heat.Combine the coconut cream and salt in a bowl and mix well.To serve, spoon the pudding into individual serving bowls and top with the salted coconut cream.