Rice
Layer:
300g uncooked glutinous rice, washed & soaked it for 2 hours
(rinse & drain the rice),
200ml coconut milk,
1 tsp salt
2
pandan leaves (tied into a knot).
Place the rice in a 8" inches or 20cm
square pan,
mix the coconut milk and salt together with the glutinous
rice.
Bury the pandan leaves in the rice and steam until the rice is
cooked (around 30 to 40 minutes). Remove the pandan leaves and fluff the
rice up with a fork.
Then, using a folded square banana leaf,
press the
rice down to form an even,
compact layer (i used kueh lapis presser).
Steam for another 10-15 minutes.
Custard
Layer:
3 eggs,
200ml coconut milk,
180g sugar (I put 160g),
100ml
pandan juice,
4 tsp of Hoen Kwee flour,
2 tsp corn flour,
2 tbsp plain
flour.
Combine eggs, coconut milk & sugar in a mixing bowl, stirring
with a whisk.
Add the pandan juice and all the dry ingredients,
stir
well until smooth and free of lumps.
Strain the mixture into a heatproof
bowl and
set this bowl over a pan of gently simmering water.
Stir
continuously until the custard just begins to thicken (do not over
cooked).
Pour this over the rice.
Steam over very gentle heat (otherwise
the custard will have a bubbled surface)
until set, around 25 minutes.
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