Form the rice into 5cm in diameter and 1 cm thick patties. Dry out the rice patties for a day or two in the sun, depending on how hot it is. It is important that the patties are totally dried out. Fry the patties in hot vegetable oil until lightly brown. Drain on a paper towel.
Make the caramel by heating the palm sugar and water in a wok. Caramelize and cook the syrup until hard crack stage.
Place the cakes directly on a plate and drizzle the caramel over the cakes. When the caramel is hardened, serve, or place in a covered container or bag.