Dissolve the sugar in the coconut milk and put in a pot. Add the anise seeds. Wash the glutinous rice and pour into the coconut milk and sugar mixture. Bring to a boil, then turn the heat down to simmer for about 15-20 minutes or until the liquid is fully absorbed by the rice. On a separate pan over medium heat, put the Coconut cream and Palm sugar and cook stirring continuously until the liquid has reduced in half. Assemble the Kalamay in a baking dish. Place the banana leaves at the bottom, and brush with oil. Spread the cooked sweet rice onto the leaves and flatten evenly. Spread the topping onto the sweet rice and bake on a 350 degrees F, pre-heated oven for 20 - 25 minutes. Cool for 30 minutes before serving.