In a pot, combine coconut milk, rice flour, and salt. Stir to mix all ingredient well and make sure there is no lump in the mixture. Add in the pandan leaves and cook on low heat. Constantly stirring until it started to boil and thickened. Turn off the heat.
Melt the coconut palm sugar with water in a small saucepan and cook on low heat until slightly thickened. Strain and then set aside.
Scoop the bubur into a serving bowl and pour the coconut syrup generously on top of it.
Drizzle with yacon syrup and topped with yacon syrup slices (optional).