Instructions

1. 1
   Cover the rice with cool water, and leave to soak for 6–12 hours. Drain.
2. 2
   Bring several inches of water to a boil in the bottom of a steamer pot.
3. 3
   Combine the drained rice, coconut milk, and salt in a pan or dish. Place the pandan leaf on top.
4. 4
   Place the pan in the steamer, and steam until the rice has absorbed the liquid and is cooked through.
5. 5
   Use a fork to fluff the rice, then press evenly into a pan lined with banana leaf to make an even base.
6. 6
   Beat together the eggs and the sugar, then stir in the pandan juice and coconut milk.
7. 7
   Strain the egg mixture to remove any air bubbles.
8. 8
   Steam the pan of rice for 5 minutes, then remove from the steamer.
9. 9
   Gently stir the egg mixture, then pour it over the rice base.
10. 10
    Place the pan back in the steamer. Wrap the lid of the steamer with a cloth to prevent water from dripping back down onto the custard.
11. 11
    Steam for 15–20 minutes, or until the custard is firm and a skewer inserted into it comes out clean.
12. 12
    Remove the pan from the steamer, and allow it to cool completely. To speed cooling, place it in a larger tray of cold water.
13. 13
    Unmold the custard, and cut it diagonally into diamonds.