Ingredients:
3 cups glutinous rice
2 cups coconut milk
1/2 tsp salt
Custard
1 cup All-purpose flour
2 cups coconut milk
1-1/2 cups sugar
100ml pandan juice
1 tbsp cornstarch
1 egg
1/2 tsp salt
Directions:
- Soak the rice for at least 4 hours or overnight in water.
- Drain the water and place the sticky rice in a tray. Pour in the coconut milk and salt, stirring to mix. Place the tray of sticky rice mixture in a steamer and steam on high heat for about 25-30 minutes.
- Brush the bottom and all sides of an 8x8-inch square tray with oil. Line the bottom of the pan with parchment paper. This will make it easier to remove the rice cake from the pan. Transfer the sticky rice to the tray, cover it with a piece of parchment paper, and use your palms to pack it down tightly to prevent it from falling apart when cut.
- Add all the custard ingredients and blend them into the fine mixture to prepare the custard. Add the cornstarch and mix again to thicken the batter.
- Strain the custard mixture into a large saucepan. Cook on low heat and stir until the mixture coats the back of the spoon for about 15-20 mins. (Note: If the custard happens to be lumpy, blend to smooth it)
- Gently pour the custard mixture over the pressed rice cake using the ladle. Then, place two chopsticks on each side of the steamer pot.
- Place the lid (wrapped with cloth) on top of the chopsticks to create some gap and allow some steam to escape so the surface can be smooth.
- Steam on medium heat for 30-45 mins or until the top layer is no longer "jiggly." The custard may take longer to set because the crack on the lid opens during steaming.
- Let it cool completely before cutting, about 4 hours or more. Loosen the edge with an oiled knife or plastic knife, then gently remove the rice cake from the pan and cut it to the desired size.
