Monday, January 31, 2011
Steamed Glutinous Rice and Coconut Milk Custard (Ketan Srikaya)
Bottom layer :
300g glutinous rice, washed and soaked for 4 hours, drained
180ml santan (coconut milk) from 1/2 coconut
2 pandan leaves, knotted
Top layer :
4 eggs, beaten with 150g caster sugar until sugar dissolves
1 tbsp cornflour
250ml thick santan from 1 coconut
4 pandan leaves (screwpine leaves), pounded to extract juice
a little green food coloring, if desired
1/4 tsp salt
Bottom layer to process first: Put glutinous rice, santan (coconut milk) and pandan leaves (screwpine leaves) into a steaming tray. Steam over high heat for about 30 minutes till the rice is soft. Remove from heat and press with a piece of banana leaf or plastic till firm and level.
Mix all the ingredients for the top layer to get a nice green color. Strain mixture over the bottom layer, the glutinous rice layer. Steam over low heat till custard is cooked and firm (insert a knife to check whether custard is cooked).
Leave to cool completely before cutting into pieces.