Malaysian Seri Muka

This dessert can be found in some Thai restaurants.

Recipe:

Creamy layer:
500g coconut milk (thick)
180 g sugar
3 extra large eggs
90g flour
30g corn starch
1/4 cup pandan juice
2 drops of green color
1 tbsp of vanilla

Sticky rice layer:
450 g glutinous rice
300 g coconut milk (thick)
1 tsp salt
1/2 cup limejuice

Sticky rice method:
Wash glutinous rice and rinse with limejuice (this will produce a shiny second layer. Drain excess water). Use an automatic rice cooker to cook the glutinous rice. Add coconut water, salt and enough water to cook rice. When cooked, press rice into a 9 inch springform pan sprayed with PAM (so that rice wont stick to springform when cooked).

Creamy layer method:
Bring coconut milk on stove to almost a boil (but do not boil ! ). Remove from stove. In a mixing bowl, beat eggs, sugar, flour, corn starch, pandan juice, green color, vanilla essence. Add a little of hot coconut milk into mixture a little at a time until all are mixed. Pour mixture back into pot and cook on low heat until mixture thickens a little. Pour mixture on top of sticky rice and steam until creamy layer is set to touch about 30 mins.