Malaysian Pandan Coconut Custard with Glutinous Rice (Kuih Seri Muka)

Drain the soaked glutinous rice thoroughly. Line an 8x8 inch (20x20 cm) square pan with parchment paper, leaving an overhang on two sides.

Combine the drained glutinous rice, 1/2 teaspoon salt, and 1/2 cup thick coconut milk in a heatproof bowl. Steam over medium heat for 20 minutes, until the rice is cooked and sticky.

Press the steamed glutinous rice firmly and evenly into the prepared pan. Use the back of a spoon or a piece of plastic wrap to ensure it's compact. Set aside.

In a separate bowl, whisk together 1 cup thick coconut milk, granulated sugar, eggs, all-purpose flour, and pandan paste until smooth and well combined. Strain the mixture through a fine-mesh sieve to remove any lumps.

Pour the pandan custard mixture evenly over the pressed glutinous rice layer in the pan.

Steam the entire pan over medium heat for 25 minutes, or until the custard is set and firm to the touch. A skewer inserted into the custard should come out clean.

Carefully remove the pan from the steamer and let it cool completely at room temperature for at least 2-3 hours before slicing. This is crucial for the custard to fully set.

Once cooled, use the parchment paper overhang to lift the kuih out of the pan. Slice into diamond or square shapes using a plastic knife or a regular knife wiped with oil to prevent sticking.