Steamed Glutinous Rice and Egg Custard (Ketan Srikaya)

Bottom layer :
300g glutinous rice, washed and soaked for 4 hours, drained
180ml santan (coconut milk) from 1/2 coconut
2 pandan leaves, knotted

Top layer :
4 eggs, beaten with 150g castor sugar until sugar dissolves
1 tbsp cornflour
250ml thick santan from 1 coconut
4 pandan leaves (screwpine leaves), pounded to extract juice
1/4 tsp salt

Put glutinous rice, santan (coconut milk) and pandan leaves (screwpine leaves) into a steaming tray. Steam over high heat for about 30 minutes till the rice is soft. Remove from heat and press with a piece of banana leaf till firm and level.

Mix all the ingredients for the top layer to get a nice green color. Strain mixture over the glutinous rice layer. Steam over low heat till custard is cooked and firm (insert a fork to check whether custard is cooked). Leave to cool completely before cutting into pieces.

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