Put cold water in a pot and the palm sugar. Since palm sugar comes in blocks, break them up first so it dissolves faster.
A good tip to know that the palm sugar is well cooked with the water is look out for bubbles. Initially the bubbles will be big and it will become smaller as the sugar gets cooked.
Add the pandan leaf, leave it for awhile, then pour in santan. Keep stirring at this stage as you don't want the santan to curdle and split. Make sure the fire is on low.
Now add in your corn and allow it to simmer for a further 5-10 minutes.
The consistency of your gravy should be like a thin custard. If you like it thicker, just use 1 1/2 cups of water instead of 2.