Drain glutinous rice and steam for 30 minutes. Sprinkle lightly with water every 10 minutes. When rice grains are fluffy and soft, remove and set aside.
Combine ingredients (A) in a saucepot and bring to a boil to dissolve the gula melaka into a syrup. Strain and discard the pandan leaves.
Combine syrup, cooked glutinous rice and longan flesh in a deep saucepot; cook until consistency is just right. (If it is too thick, add water to dilute.) Turn off the heat and add the brandy (optional) for better flavour and taste.
For the topping, combine the coconut milk and salt. To serve, dish out into individual serving bowls and top with the coconut milk - one to two tablespoonfuls, or more if you prefer.