Malaysian Kuih Seri Muka with Pandan and Coconut Custard

1. 1

   Soak glutinous rice in water for at least 4 hours, then drain and steam for 30 minutes until cooked.

2. 2

   Mix the steamed rice with coconut milk, sugar, and salt, then press it into a greased tray.

3. 3

   In a bowl, whisk eggs, pandan extract, remaining coconut milk, cornstarch, and vanilla until smooth.

4. 4

   Pour the pandan custard mixture over the rice layer and steam for another 30 minutes until set.

5. 5

   Let the Kuih Seri Muka cool completely, then cut into squares for serving.

Per serving