Recipe adapted from Hanieliza's Blog.
Ingredients
2 cups glutinous rice, washed and soaked for several hours, then drained well
2 1/2 cups thin coconut
1 screwpine leaf, knotted
pinch of salt
Top layer (Green custard layer)
6-7 screwpine leaves, cut into 4-5cm lengths
1 cup water
2 cups thick coconut milk (extracted from 1 grated coconut)
3/4 cup sugar
3/4 cup plain flour
1/4 cup custard flour
1 egg
1 tsp salt
few drop of green food coloring
Method
- Prepare steamer and 19cm cake tin.
- Mix coconut milk and salt well and pour over well-drained rice. Stir well and place knotted screwpine leaf on top.
- Steam the rice for 10 - 20 minuted or until rice are completely cooked.
- Discard screwpine leaf. fluff up the rice with a fork. Use a piece of banana leaf to lightly press down the rice into the cake tin until it is compact. ( I'm using a silicon/ plastic spatula to press down the rice)
- Steam the rice again for about 12-15 minutes.
To prepare the top layer
- To make screwpine juice: by using a blender, process the screwpine leaves with 1 cup of water until getting a fine pulp. Strain the juice by using a fine muslin. ( I just use a strainer)
- Combine coconut milk, egg, sugar, plain flour, custard flour, salt, green coloring and screwpine juice and mix well. ( I use blender to mix all the ingredient).
- Strain the mixture so it is free from lump and the mixture is smooth.
- Pour the mixture over the prepared rice and steam over medium heat for about 30 to 35minutes or until completely set.
- Allow to cool before cutting.
