Kuih serimuka-glutinous rice with pandan custard layer

Ingredients

• Glutinous Rice Layer
• 400 g Glutinous Rice, washed and soaked overnight
• 150 ml Coconut Milk
• 100 Water
• 1 teaspoon Sea Salt
• 3 Pandan Leaves, cleaned and tied into a knot
• Pandan Custard Layer
• 150 ml Pandan Juice
• 5 tablespoons Corn Flour
• 3 tablespoons All-Purpose Flour
• 3 Large Eggs
• 200 ml Coconut Milk
• 140 g Sugar
• 9 inches round tray
• A piece of Banana leaf or an aluminum foil

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Preparation

• To make the glutinous rice layer: Mix rice, coconut milk, water, salt and Pandan leaves in a baking tray.
• Steam the rice mixture over a high heat for 25 minutes until cooked. Remove from the steamer and discard the Pandan leaves.
• Fluff the rice with a fork and use a banana leaf to press and compact the rice layer. Return the rice layer to the steamer. Continue to steam for another 10 minutes.
• To make the Pandan custard layer: Combine Pandan juice and all the flours and mix well. In another bowl, whisk eggs, coconut milk and sugar together and add in the Pandan mixture.
  
• Mix well and strain the mixture into a clean medium size bowl. Prepare a water bath and stir continuously until the custard mixture begins to thicken.
• Pour the mixture into the rice layer and continue to steam over a low heat for about 25 to 30 minutes.
• Allow the kuih to cool completely and slice to serve.