Instruction

• Soak glutinous rice with water for at least 1 ½ hours prior to using
• Drain
• Prepare a 9-inch round or square cake pan and spray with cooking spray or line with plastic wrap
• Mix coconut milk, water, salt and the rice
• Pour it into cake pan, topped with the pandan knots
• Steam for 30 minutes
• After 30 minutes, fluff up the rice and remove pandan knots
• Then, using a greased spatula, flatten the steamed rice
• Make sure there are no holes/air bubbles and gaps in the rice, especially the sides
• Steam for another 10 minutes
• Combine pandan juice, coconut milk, all purpose flour, cornflour, and sugar
• Mix well
• Add eggs and whisk well then strain into a medium sized metal bowl or pot
• Place pandan mixture over simmering water (double boiler or bain-marie) Stir continuously and cook till custard starts to thicken
• (15 minutes) Pour pandan custard into glutinous rice layer, give it a little tap (for air bubbles) and continue to steam for 30 minutes
• Remove kuih seri muka from the steamer and allow to cool completely before cutting into rectangles or diamond shapes