|Manage to get my custard layer out in time before the hills start forming|
Glutinous Rice Layer
1 1/2 cup Glutinous Rice, washed and soaked overnight
3/4 cup + 1 tbsp thin coconut Milk
1 tsp Salt
3 Pandan Leaves, cleaned and tied into a knot
Pandan Custard Layer
150 ml Pandan Juice
3 Tbsp Cornstarch
3 Tbsp All-Purpose Flour
2 Large Eggs
200 ml Coconut Milk
3/4 cup Sugar
Note : If using pandan paste, use 1/2 tsp of paste and 350 ml of coconut millk.
9 inches round tray
A piece of Banana leaf or an aluminum foil
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. (About 15 minutes) 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.
Note: To make the Pandan Juice. Blend 10 Pandan leaves with 200 ml water
|made a little swirl with green coloring on top.|
|As you can see my custard layer is not thick enough. Had a little accident when i was about to steam it. The whole thing tilted and some of the custard mixture poured onto the table but oh well I still manage to get it done !|