Step 2

Prepare a 9-inch round or square cake pan by spraying with cooking spray or lining with plastic wrap.

Step 3

Mix the coconut milk, water, salt and drained rice together. Pour into the prepared pan and top with pandan knots.

Step 4

Steam for 30 minutes.

Step 5

Remove pandan knots and fluff up the rice. Using a greased spatula, flatten the rice firmly into an even layer with no holes, air bubbles or gaps, especially at the sides.

Step 6

Return to the steamer and steam for another 10 minutes.

Step 7

Combine pandan juice, coconut cream, all-purpose flour, cornflour and sugar in a bowl and mix well.

Step 8

Add eggs and whisk well, then strain the mixture into a medium metal bowl or pot.

Step 9

Place the pandan mixture over simmering water (double boiler or bain-marie). Stir continuously until the custard thickens, about 15 minutes.

Step 10

Pour the pandan custard over the glutinous rice layer. Tap the pan lightly to release air bubbles, then steam for 30 minutes.

Step 11

Remove from the steamer and allow to cool completely before cutting into rectangles or diamond shapes.