1Soak glutinous rice with water for at least 1 ½ hours prior to using. Drain.
2Prepare a 9-inch round or square cake pan and spray with cooking spray or line with plastic wrap.
3Mix coconut milk, water, salt and the rice. Pour it into cake pan, topped with the pandan knots.
4Steam for 30 minutes.
5After 30 minutes, fluff up the rice and remove pandan knots. Then, using a greased spatula, flatten the steamed rice. Make sure there are no holes/air bubbles and gaps in the rice, especially the sides.
6Steam for another 10 minutes.
7Combine pandan juice, coconut milk, all purpose flour, cornflour, and sugar. Mix well.
8Add eggs and whisk well then strain into a medium sized metal bowl or pot.
9Place pandan mixture over simmering water (double boiler or bain-marie)
10Stir continuously and cook till custard starts to thicken. (15 minutes)
11Pour pandan custard into glutinous rice layer, give it a little tap (for air bubbles) and continue to steam for 30 minutes.
12Remove kuih seri muka from the steamer and allow to cool completely before cutting into rectangles or diamond shapes.
