Sticky Rice Cake With Coconut and Pandan

Ingredients

• 2 cups Thai sticky rice (also known as "sweet rice" or "glutinous rice")
• 3 1/2 cups water
• 3/4 teaspoon salt
• 3/4 cup good-quality coconut milk (plus 1/2 cup or more of sauce depending on how many servings you need)
• 1/2 to 3/4 cup white sugar (plus a little more for the sauce; brown or palm sugar may also be used)
• 1 bottle pandan essence (a special green-colored flavoring available in tiny bottles at Asian food stores)
• 2 tablespoons oil for greasing the cake pan
• 1 to 2 teaspoons cornstarch (dissolved in 1 tablespoon cold water)
• Garnish: fresh or frozen raspberries (if frozen, quickly thaw by running under warm water)

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