This is another very popular kuih among the locals here. Some like a very soft custard topping but I prefer a firm one for easy handling. I'd made the soft custard before and have difficulty cutting it though it was very delicious! This time I adapted the recipe by adding more flour to the custard. The texture came out much firmer and very easy to cut.
300g glutinous rice, washed and soaked for several hours or overnight, then drained well
½ - ¾ tsp salt
200ml thin coconut milk
1 pandan leaf (screwpine leaf), knotted
6-7 pandan leaves, cut into 4-5 cm lengths
2 Large eggs
150g Castor Sugar
Blend the pandan leaves with 120ml water and measure out 120ml
400ml Coconut Milk
100g All-purpose Flour
3 tbsp Tapioca Flour
¼ tsp salt
Put well-drained glutinous rice in a 20cm square cake tin. Add salt to coconut milk and mix then pour over the rice. Stir well and place knotted pandan leaf on top.
Steam the rice over rapidly boiling water for 10-20 minutes or until rice grains are completely cooked.
Discard pandan leaf. Fluff up the rice with a wooden fork. Use a piece of banana leave or a piece of foil to lightly press down the rice into the cake tin until it is compact. Steam the rice again for 12-15 minutes.
To prepare the top layer:
Process the pandan leaves in a food processor until you get a fine pulp. Strain the pandan juice to obtain 120ml.
Combine eggs, sugar and coconut milk. Stir lightly until sugar dissolves, then add pandan juice and the 2 types of flour to mix.
Strain into a metal bowl to get a smooth mixture and allow to sit over a saucepan of simmering water. Use a wooden spoon to stir continuously until the custard starts to thicken slightly.
Pour the custard over the prepared rice and steam over GENTLE HEAT for 25 minutes or until completely set. (Do not steam over rapidly boiling water otherwise the custard layer will not be smooth and will puff up)
Allow to cool completely before cutting with a plastic knife.