Kuih Seri Muka — Malaysian Pandan Layered Sticky Rice Dessert

Pandan leaves provide both color and aroma; if you cannot find them, omit them and the custard will stay yellow, with flavor from only the coconut and eggs. Use scissors to cut the pandan leaves into 2 cm pieces, then blend them with 120 ml water. Strain the mixture through fine cheesecloth and squeeze the pulp to extract all the liquid. You should have about 100 ml of dark green juice.

Drain the soaked rice and spread it evenly in a 20 cm square pan. Pour the coconut milk over it and add the salt. Set the pan in a steamer, wrap a clean kitchen towel around the lid, and cook until the rice is soft. The grains should mash without resistance when pressed with a finger. Remove the pan, then press the rice firmly with the back of a spoon or the flat bottom of a glass; the surface should be level and compact.

Whisk the eggs in a bowl, then add the sugar, salt, coconut milk, and pandan juice. Sift in the flour and cornstarch, and whisk until no lumps remain. Strain the mixture through a fine sieve; unstrained custard will have a rough surface when cooked.

Slowly pour the custard over the pressed rice, letting it run over the back of a spoon; pouring directly onto it will make a dent in the rice layer. Return the pan to the steamer, wrap the towel around the lid again, and cook until the top layer is set. When you gently shake the pan, the surface should wobble as one piece, with no rippling in the center.

Remove the pan from the steamer and let it cool completely to room temperature. If you cut it while hot, the top layer will stick to the knife and the layers will smear together. Dip the knife in hot water and wipe it dry before each cut to make 12 squares.