Prepare the steamer by bringing 2 inches of water to a steady simmer in the bottom of a large steamer.

In a large bowl, whisk the eggs just until beaten.

Whisk in the palm or brown sugar until the mixture is smooth.

Add the thick coconut milk and whisk again until well blended.

Pour the mixture into a 9-inch cake pan or similar container.

Cover the pan with plastic wrap.

Place the covered pan in the steamer.

Steam until the custard is barely set, still jiggling slightly, about 20 minutes.

Remove the custard from the steamer and let it cool to room temperature.

To serve, place a portion of sticky rice in a bowl.

Spoon a bit of the cooled custard over the sticky rice.