300g glutinous rice, washed and soaked overnight
200ml thin coconut milk
1 tsp salt
1 pandan leaf, tied into knot
3 medium eggs
200 ml coconut milk
180g white sugar
100 ml pandan juice
4 tsp cornflour
2 tbs + 1 tsp plain flour
1) To make the rice layer, wash rice in several changes of water until water runs clear. Cover with fresh water and soak for at least 3 hours (or overnight). Rinse and drain rice.
2) Place in shallow 20cm cake tin. Mix the coconut milk and salt together and add this to the rice. Bury the pandan leaf in the rice and steam over rapidly boiling water until rice is cooked, 20 to 30 minutes.
3) Remove pandan leaves and fluff rice up with a fork. Then, using a folded banana leaf, press the rice down to form and even compact layer. Steam for another 15 minutes.
4) To make the custard layer, in a mixing bowl, combine the eggs, coconut milk and sugar, stirring with a balloon whisk or wooden spoon. Add the pandan juice, cornflour and plain flour. Stir well until smooth and free from lumps.
5) Strain mixture into a metal bowl and sit this bowl over a pan of gently simmering water. Stir continuously until custard just begins to thicken-do not overcook. Pour this over the rice layer. Steam over very gentle heat until set, about 25 minutes. Avoid opening the steamer as this will only allow heat to escape and lengthen the cooking time.
6) Allow cake to cool completely before cutting.