Glutinous Rice With Pandan Custard Layer

I grew up watching my aunt or my late grandmother making trays of different types of kuih for Chinese New Year or Christmas. But it wasn’t until much later after I got married that I learned to make and appreciate the desserts I had from childhood. I learned to make this sweet tasty dessert 3 years ago. They go extremely well with a cup of coffee in the morning or as an afternoon snack.

I seldom get to use fresh pandan / screwpine leaves as I only go to the market in the weekend. Pandan extract gives natural colouring to the 'kuih'. This 'kuih' can be kept for up to 2 – 3 days if refrigerated however refrigerating will make the glutinous rice layer to become slightly hard.  So just pop it in the microwave for a couple of minutes and let it cool before consuming.

Making it is a little hard work but it seriously is worth it. I am the only one that eats it in my household so I normally make it only for catering or potluck. You can also substitute the white glutinous rice with black glutinous rice. You have to whisk the custard layer continuously while cooking. Do not let it overcooked or else the pandan custard layer will be clumpy and uneven. In order not to let water droplets fall onto the surface of the pandan flavoured custard, you must wrap the baking tray with a cling wrap during the steaming process.

You have to try this amazing recipe. Enjoy!

Glutinous Rice With Pandan Custard Layer
(Kuih Talam Seri Muka)

Ingredients for Glutinous Rice Layer

500 gm glutinous rice – soak for at least 3 hours

300 ml coconut milk

300 ml water

2 tsp salt

Directions

Prepare a 10"x10"x2" baking tray and line with plastic wrap.

Drain the rice into a large sieve and rinse. Pour into the baking tray. Set aside.

Mix the coconut milk, water and salt then give it a quick stir. Pour into the rice and steam over a high heat for 30 minutes or until cooked.

Remove from the steamer and fluff the rice with a fork. Use a spatula to press and compact the rice layer. Make sure there are no holes/air bubbles and gaps in the rice, especially the sides. Ensure that enough pressure is applied when compacting the glutinous rice layer. This is to prevent it from falling apart when it is cut. 

Ingredients for Custard Layer

1 cup all-purpose flour

2 tbsp rice flour

1 tbsp corn flour

250 ml coconut milk

500 ml water

2 whole egg

250 gm castor sugar

10 pcs of screwpine leave – wash, blend & strain the juice (I used ½

tsp pandan paste)

Directions

Mix the all-purpose flour, rice flour and corn flour, coconut milk, water, eggs, sugar, pandan juice / paste. Stir until smooth. Strain into a medium sized pot. Cook over low heat until the mixture thickens slightly but still runny enough to pour.

Pour onto the glutinous rice layer. Cover the top of the baking tray with a cling wrap then steam on high heat for another 40 minutes. After 30 minutes, take of the cover of the steamer and steam (uncovered) for 10 minutes.

Take out from the steamer and remove the clip wrap. Leave to cool before cutting into diamond-shaped or rectangle-shaped pieces with a plastic knife.