Brush bottom and sides of a 5 x 8 baking dish with coconut oil or melted butter. Set aside.
Wash glutinous rice a few times or until water runs almost clear. Drain well.
In a thick bottom pot, combine rice and water. If using, tie a pandan leaf into a knot and add to the rice.
Over medium heat, bring to a boil. Lower heat, cover, and cook until liquid is absorbed. Allow to cool to touch and fluff with a fork to separate grains. Discard pandan leaf.
In a wide non-stick skillet over medium heat, combine coconut milk, brown sugar, and salt. Stir until blended and bring to a boil. Lower heat and continue to cook until slightly reduced and thickened.
Add rice, gently stirring to evenly distribute. Cook, stirring occasionally, for about 1 hour or until mixture is very thick, sticky, and pulls away from the sides of the pan.
Meanwhile, In a non-stick pan over medium heat, combine the remaining 1 cup coconut milk and 3/4 cup brown sugar. Cook, stirring occasionally, until very thick yet spreadable.
Transfer the sticky rice into the prepared baking dish and pat down with a lightly greased spatula to even out.
Spoon coconut caramel topping over rice and spread across the surface to completely cover.
Bake in a 350 F oven for about 15 to 25 minutes or until topping is firm. Increase temp to 375 F and continue to bake for another 15 to 20 minutes or until topping is golden.
Remove from oven and allow to cool before slicing.