Ingredients:

  • 1 cup (150g) glutinous rice flour
  • ¾ cup (180ml) coconut milk (preferably fresh)
  • ¼ cup (50g) sugar
  • ½ teaspoon salt
  • 1 tablespoon water (for mixing)
  • 3 large egg yolks
  • ½ cup (100g) sugar
  • 1 cup (240ml) coconut milk
  • 1 teaspoon pandan extract (or 2-3 fresh pandan leaves blended with water)
  • 1 teaspoon cornstarch

Instructions:

  1. Whisk together egg yolks and sugar until well combined.
  2. In a small saucepan, gently heat coconut milk with pandan extract, stirring to combine.
  3. Gradually add warm coconut milk to the egg mixture, whisking continuously.
  4. Mix in cornstarch until completely dissolved.
  5. Cook over low heat, stirring continuously, until slightly thickened (about 5-7 minutes).
  6. Strain custard through a sieve into a bowl and let cool.
  7. In a mixing bowl, combine glutinous rice flour, sugar, salt, and coconut milk.
  8. Add a tablespoon of water, mixing until a smooth batter forms.
  9. Let the batter rest for about 15 minutes.
  10. Grease silicone molds or muffin tins.
  11. Spoon a layer of rice cake batter into the base of each mold, filling halfway.
  12. Add a spoonful of pandan custard in the center and cover with more rice cake batter.
  13. Smooth the top and ensure custard is fully enclosed.
  14. Arrange molds in a steamer basket and steam over boiling water for 20-25 minutes.
  15. Remove from steamer and let cool for about 10 minutes.
  16. Gently remove cakes from molds and cool on a rack.
  17. Serve warm or at room temperature.