Ingredients
Bottom Layer Ingredients
200 g glutinous rice (soaked for 3 hours)
50 g Brown Rice (soaked for 3 hours)
150 ml santan
1/4 tsp salt
3 pieces pandan leaves, cut into halves
Top Layer
3 eggs
200 ml coconut milk
21/2 tbsp plain flour
11/2 tbsp custard powder
100 g sugar
50 ml Pandan juice
1 drop of pandan paste
Pinch of salt
Method
1) Drain glutinous rice and brown rice. Steam the rice on pandan leaves with salt for 15-20 minutes or till tender. Remove from heat and add in coconut milk. Mix well with a wooden chopstick, transfer back to heat and steam for 20 minutes further or till cooked through.
3) Lay a banana leaf on a bottom of a 7 inch square tray, place steamed rice in the tray and press down firmly with the banana leaf on top to compact it.
4) Transfer back to steamer and steam for 5 minutes (bottom layer has to be hot when top layer is poured on.
Top Layer
1) Beat eggs in a mixing bowl lightly with a fork. Mix in the plain flour and custard powder. Strain.
2) Cook coconut milk, pandan juice, sugar, salt and green coloring over low heat. Keep stirring and add in egg mixture. Stir continuously over low heat until mixture thickens.
3) Pour the green mixture over the steamed rice slowly. Steam over low heat for 20 minutes or until set.
4) Leave to cool completely before cutting it to serve.
Jessie Koey's Kitchen 