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; stir to mix. Place the tray of sticky rice mixture in a steamer and steam on high heat for about 25-30 mins.
- Take an 8x8-inch square tray and brush it with oil on the bottom and all sides. Cut parchment paper to line the bottom of the pan. 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 the rice down tightly to prevent it from falling apart when cut.
- To prepare the custard, add all the custard ingredients and blend them into the fine mixture. Add the cornstarch and blend 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)
- Pour the custard mixture gently, using the ladle, over the pressed rice cake. 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 to 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 transfer the rice cake out from the pan and cut to the desired size.
