Directions

To Prep

1. Take ½ of glutinous rice amount, soak for at least 4 hours or overnight. Do not cover.
2. Soak the blue pea flowers until the water turns blue. Use the blue water to soak the remaining ½ of glutinous rice for at least 4 hrs or overnight. Do not cover.
3. Line 2 baking pans with banana leaves.

To Make the Rice Layer

1. Mix the 300ml thin coconut milk and salt. Half the portion and mix each with the white and blue rice until well-combined.
2. Put the white and blue glutinous rice into the two baking pans separately and add the pandan leaves randomly between the rice.
3. Steam each portion over high heat until cooked, about 25 mins. Remove from heat and loosen with chopsticks.
4. Combine both portions of rice in a baking pan, make it flat and compact. Add the 100ml thin coconut milk and steam for 10 mins.

To Make the Custard Layer

1. Mix all ingredient and strain it. Cool over a double boiler until the custard slightly thickens yet able to pour through a sieve.
2. Remove the baking pan with rice from steamer and pour in the custard through a sieve. Cover loosely with foil to prevent water dripping on it. Steam for 30-40 mins over medium-low or until custard is firm.
3. Remove from heat and let cool while covered. Ready to serve when it drops to room temperature.