Coconut Custard on Glutinous Rice Cake aka Kuih Seri Muka/Kuih Salat

Glutinous Rice
5 young pandan leaves ~ Rinsed
250g glutinous rice ~ wash & drain in a sieve
125ml water
1/2 tsp salt
125ml freshly coconut milk ~ undiluted
50 blue pea flowers ~ boiled with 1/4 cup water

Custard Layer
5 eggs ~ stir thoroughly & sieve
100g young pandan leaves ~ wash & cut 1/4 cm long
150ml undiluted fresh coconut milk
2 tbsp. plain flour
1/8 tsp salt
115g sugar
90ml water

Rice Method:

• Line bottom of 18 x 18 x 5cm cake pan with parchment paper, leaving some overhang. Spread half of rice in pan evenly; top with pandan leaves & then remaining rice.  Add water & sprinkle with salt.  Steam 10 mins over rapidly boiling water.  Drizzle with coconut milk, mix thoroughly & steam 20 mins.  Discard pandan leaves; drizzle with blue pea juice unevenly & continue to steam 5-10 mins.  Check that rice is cooked; if not drizzle with 1 tbsp. water & steam a few minutes.  Toss to mix the colours slightly; press into an even, compact layer with a wet spatula or spoon.  Cover & steam another 5 mins.

Custard Method:

• Blend coconut together with pandan leaves, strain to 150ml & discard the pulp.  Then add flour, salt sugar & water.
• Cook coconut milk mixture over medium heat till gently simmering; stirring to dissolve the sugar.  Remove from heat.  Pour half slowly into eggs; stir to mix eggs & coconut milk evenly.  Next add eggs to remaining coconut milk & cook combined mixture over low heat; scraping bottom & sides of pot to prevent lumps till slightly thickened.

Method:

1. When rice is cooked, pour custard onto rice.  Reduce heat to lowest possible.  Keep steaming water just below boiling point with the steamer's cover slightly ajar if necessary.
2. Steam till custard is just set in the middle about 35-40mins depending on steaming temperature & thickness of custard before steaming.
3. Test by inserting skewer in the middle & wriggling slightly.  If skewer comes out clean, it's done!
4. Remove the pan to a wire rack.  Allow to cool completely & set 3 hours or so.  Unmould by lifting parchment paper onto chopping board.  Cut with an oiled knife, scraping knife after each cut.