Glutinous Rice With Pandan Custard (Kuih Seri Muka)

Line a 9 inch (23 cm) round pan with double layer of cling film. This is going to make it easier to lift up the whole glutinous rice and custard after steaming later. Brush the inside evenly with some oil. Add in drained glutinous rice , mixture of coconut milk and salt. Gently mix everything together and spread evenly. Place the knotted pandan leaf in the middle.

Steam on medium high heat for 30 minutes. Remember to heat up your steamer first. Keep adding hot water in the steamer as need during cooking time. Cover the lid of your steamer with a kitchen cloth to prevent any steam water dropping on the food.

After 30 minutes, discard the pandan leaf. Carefully place the hot pan on the working surface. Wait for a few minutes until the glutinous rice is not that hot to handle. Using your palm, tightly press and compact the glutinous rice. You can also use the bottom of a glass. Bring the pan back to the steamer and continue cooking for another 10 minutes.

Set aside while we prepare the pandan custard.

In a pot, add in coconut milk, eggs, sugar, flour, corn starch, salt and pandan extract (adjust to your taste). Mix everything and cook for around 5 minutes until the mixture slightly thickens. Use low medium heat and stir continuously. The custard is ready when it covers the back of a spoon. You can watch this clearer in the video above. Sift the custard into a jar to discard any lumps.

Pour the custard on previously steamed glutinous rice. Carefully place the pan in the steamer. Steam on low heat for 30 minutes or until the custard is fully cooked. The custard is cooked when it doesn't stick to your finger when you touch it.

Remove from the steamer and leave it to cool completely. Once cooled, lift up the whole disk by using the over hanged cling films. Place it on a cutting board and remove the cling films. Cut into squares and serve. Enjoy!