How to make it
6 steps. Take it one step at a time.
Drain the soaked glutinous rice
Drain the soaked glutinous rice and place it in an 8-inch square baking pan. Mix in 200ml (3/4 cup) thin coconut milk and 1/2 tsp salt. Place the knotted pandan leaves on top.
Steam the rice mixture
Steam the rice mixture over high heat for 25 minutes. Once cooked, remove the pandan leaves and use a fork or spatula to press the rice down firmly into an even, compact layer.
25 minWhisk the eggs and sugar
In a mixing bowl, whisk the eggs and sugar until the sugar dissolves. Stir in 250ml (1 cup) thick coconut milk, 50ml (1/4 cup) pandan juice, flour, and cornstarch. Strain the mixture through a fine sieve into a saucepan.
Cook the custard mixture
Cook the custard mixture over low heat, stirring constantly, for about 3-5 minutes or until it thickens slightly but is still pourable. Do not let it boil.
5 minPour the custard
Pour the custard over the compacted rice layer. Steam on medium-low heat for 30 minutes. Ensure the steamer lid is wrapped in a towel. The custard is done when it is firm to the touch.
30 minRemove the pan from the steamer and let it cool completely
Remove the pan from the steamer and let it cool completely at room temperature for at least 3-4 hours before slicing with a greased knife.
4 hr
A little kitchen wisdom
Always soak the glutinous rice for at least 4 hours to ensure it cooks evenly. When steaming the custard layer, wrap the steamer lid with a cloth to prevent water droplets from falling onto the surface, which keeps the top smooth.
