iKuih Seri Muka

1. Rinse the glutinous rice until the water runs clear, then soak for 3 hours; drain well.

2. Line an 8-inch square pan with the banana leaf, letting it overhang for easy lifting. Brush the banana leaf lightly with the neutral oil.

3. Set up a steamer with plenty of water and bring to a vigorous boil. Place the drained rice in the lined pan and tuck in the 2 knotted pandan leaves. Cover the pan loosely with foil to prevent drips.

4. Steam the rice over high heat for 20 minutes.

5. In a small bowl, stir together 0.75 cup coconut milk, 0.5 cup water, and 0.75 tsp salt until the salt dissolves.

6. Remove the pan, discard any visible condensation, and fluff the half-cooked rice with a fork. Pour the coconut milk mixture evenly over the rice and stir to coat. Spread the rice flat and steam again over high heat until the grains are fully tender and sticky, 15–20 minutes. Doneness cue: the rice should clump and no opaque core remains.

7. Remove the pan. Discard the 2 pandan leaves. Using a greased spatula, firmly press and compact the hot rice into an even, tightly packed layer, smoothing the surface. Keep the pan warm in the steamer (off heat) while you make the custard.

8. Blend the 10 roughly chopped pandan leaves with 0.75 cup water until very fine. Strain through a fine sieve or cloth, pressing to extract about 0.5 cup pandan juice; if short, top up with water to 0.5 cup.

9. In a mixing bowl, whisk the 3 eggs with 0.75 cup sugar and 0.25 tsp salt until the sugar begins to dissolve. Whisk in 1.5 cups coconut milk and 0.5 cup pandan juice. Sift in the rice flour and tapioca flour, whisking until smooth. Strain the mixture to remove fibers and bubbles.

10. Pour the custard into a saucepan and cook over low heat, stirring constantly, just until it slightly thickens and lightly coats the back of a spoon, 3–5 minutes. Do not let it simmer or curdle.

11. Return the pan with pressed rice to the steamer. Gently pour the warm custard over the hot rice. Tap the pan to release small bubbles. Cover the steamer, reduce to medium-low heat (a gentle, steady steam), and steam until the custard is set with only a slight wobble in the center, 25–35 minutes. Doneness cue: a skewer inserted at the center emerges clean, without wet custard.

12. Turn off heat and let the kuih rest in the closed steamer for 10 minutes. Remove and cool completely at room temperature, 2 hours. Lift out using the banana leaf, then slice into 16 pieces with an oiled knife. Serve at room temperature.