Seri muka kuih

Start by soaking the glutinous rice in water for at least 1 ½ hours to ensure it softens properly for steaming. Once soaked, drain the rice thoroughly. Prepare a 9-inch round or square cake pan by lightly spraying it with cooking spray or lining it with plastic wrap for an easy release later. In a mixing bowl, combine the coconut milk, water, salt, and the drained glutinous rice, mixing gently to distribute the flavors evenly. Pour this mixture into your prepared cake pan and top with fragrant pandan knots, which infuse subtle aroma during steaming. Steam this rice layer over medium heat for 30 minutes. After steaming, carefully fluff the rice to aerate and remove the pandan knots. Using a greased spatula, firmly press down the rice to flatten and compact the layer, ensuring there are no holes, air bubbles, or gaps along the sides. This step helps achieve a solid base for the custard layer. Return the flattened rice to steam for another 10 minutes to set. To prepare the custard topping, combine pandan juice, coconut milk, all-purpose flour, cornflour, and sugar in a bowl, stirring well to dissolve the sugar and mix the flours evenly. Add the eggs to the mixture and whisk thoroughly, then strain the custard mixture through a fine sieve into a metal bowl or pot to remove any lumps. Cook the custard over a double boiler (bain-marie), gently stirring continuously to prevent curdling. Continue until the custard thickens, which should take about 15 minutes. Once thickened, pour the fragrant pandan custard evenly over the steamed rice layer in the cake pan. Tap the pan lightly on the counter to release any trapped air bubbles for a smooth finish. Steam the assembled kuih for an additional 30 minutes until the custard layer is fully set. Remove the kuih from the steamer and allow it to cool completely at room temperature before cutting into neat rectangles or diamond shapes for serving. Enjoy this delightful dessert with a cup of hot tea to balance its sweet, creamy flavors. Tips: Ensure the rice is thoroughly drained after soaking to avoid excess water in the base. When steaming, maintain a steady gentle simmer to prevent the custard from cracking. If pandan juice is unavailable, pandan extract can be used, but adjust the quantity to taste as it may be more concentrated.