Glutinous Rice Topped with Custard "Pulut Seri Kaya"

This recipe is adapted from Rohani Jelani's Kuih Asli Malaysia.

(A)
300gm glutinous rice
50ml coconut milk
200ml water
1 tsp salt

(B)
150ml eggs (3 medium, grade B or C)
150ml coconut milk
150ml pandan juice
180gm sugar
15gm cornstarch
30gm all purpose flour

Soak rice overnight. Drain. Put rice into a baking pan suitable for steaming. Mix it with coconut milk and salt. Add in water. Make sure the water is about 1 inch above the rice.

Steam rice on high heat for 20-30 minutes until rice turns translucent. Remove from heat and immediately fluff rice with a fork or chopstick. Place rice into a 8 inch round pan or 7 inch square pan. Level and press rice to compact it.Return compacted rice in pan to steamer and steam until custard is ready.

Mix all the ingredients in (B) and cook in a heavy saucepan on low heat, stirring  all the time to ensure it doesn't burn. When slightly thickened, remove from heat.

Pour  over compacted rice and steam on medium low heat for 25 minutes. Do not use high heat as it will cause the kuih surface to be uneven.

Cool kuih thoroughly before cutting into pieces.