Combine milk, grated palm sugar, star anise, and cinnamon stick in a saucepan.

Heat the mixture over low heat for 5 minutes, allowing the flavors to infuse.

Strain the infused milk mixture into a bowl to remove solids.

In a separate bowl, lightly beat the eggs.

Whisk the beaten eggs into the strained milk mixture until well combined.

Pour the custard mixture into 6-8 Chinese tea cups or ramekins.

Place the filled cups into a steamer basket.

Place the steamer basket over a pot of rapidly simmering water.

Cover the steamer and steam for 20 minutes, or until the custards are just set and slightly wobbly.

Avoid opening the steamer lid before 18 minutes to prevent affecting the custard's texture.

Once cooked, remove the cups from the steamer and let them cool slightly before serving.