- 250 grams glutinous rice, washed and soaked overnight and drained
- 5 pandan leaves, rinsed and tied into a knot
- 125 millilitres water
- 125 millilitres coconut milk
- 1 teaspoon salt
Kaya custard layer:
- 5 eggs
- 150 grams pandan leaves, cut into small sections
- 300 millilitres coconut milk
- 1 tablespoon plain flour
- 1 tablespoon corn flour
- ¼ teaspoon green food coloring
- ⅛ tsp salt
- 140 grams caster sugar
- 90 millilitres water
- Line the bottom and sides of an 8 inch x 8 inch pan and spoon the glutinous rice evenly into the pan. Lay the knotted pandan leaves over the surface, directly on top of the rice.
- Add the water over and sprinkle with salt. Steam for 10 minutes in the Cubie Steam Convection Oven at a high heat.
- Remove pan from the heat, pick the knotted pandan leaves out and leave aside, then drizzle over with coconut milk.
- Place the pandan leaves back on then steam for 20 more minutes.
- Remove the pandan leaves. Using a spoon, flatten the rice into a compact layer and steam for another 10 minutes. Once steamed, set aside to cool.
- Meanwhile, to make the kaya custard layer, use a hand mixer and whisk the eggs with salt, sugar, plain flour, corn flour and green food coloring, until reaching a custard-like consistency.
- Using a blender, blend the pandan leaves with 90ml of water, then strain.
- Stir the coconut milk into the pandan water, and transfer to a saucepan. Bring mixture to a simmer, then remove from the heat and gradually whisk in the egg mixture.
- Once smooth, return to the heat and cook until slightly thickened.
- Pour the custard over the glutinous rice, and spread evenly. Steam over a low heat for 35 – 45 minutes, until a skewer comes out clean.
- Allow it to cool completely then cut with a knife that has been rubbed with oil.