Ingredients :
500g Glutinous Rice (Soaked for 2 hours then drained)
250ml Thick Coconut Milk
250ml Water
2 tsp Salt
3 Screw pine leaves (Cut into 2" size)
10"x10"x2" OR 24 cm Tray
Banana leaf to cover tray
Mix 150ml coconut milk with water & salt well. Then add into the glutinous rice. Level, cover with screw pine leaves. Steam with medium heat for 25 mins. Add the remaining coconut milk, steam for another 5 minutes. Loosen the cook rice with chopstick before press the rice by using extra banana leaf. Make sure the rice is compact and level. Press all the side first, then slowly move to centre.
3 eggs (Beat the egg by using the spring beater)
Mixed well these ingredients (A)
250g Castor sugar/ 200g granulated sugar
1/2 tsp Salt
80g Custard powder
400ml Thick coconut milk
375ml Water
25g/20pcs Screw pine leaves (extract to get the juice)
3-4 drops Green colouring
Method :
1) Boil and keep stirring the mixture(A) with low heat.
Make sure not to over boiled. Once start thicken, off the fire.
Keep stirring while adding the beaten egg until the temperature comes down.
2) Strain the boiled mixture while pouring slowly onto the pressed glutinous rice.
3) Tap the tray on the table surface lightly to release any air bubbles.
4) Steam with low heat. Make sure there is a small opening for the wok lid to release pent-up steam.
5) Allow to cool for several hours. Oiled the knife slightly before cutting into small rectangular pieces.
