500 g glutinous rice soaked for three to four hours and drained well
2 tsp salt
350 ml thin coconut milk(add enough water to the same coconut as above and squeeze out this amount)
Add 2 tsp salt to 350 ml thin coconut milk. Steam glutinous rice with one-third portion of thin coconut milk for 10 minutes. Stir in the next one-third portion and steam for another 10 minutes. Add the rest of the thin coconut milk and steam for the last 15 minutes.
When rice is cooked, remove and press firmly onto the base of a 25 cm square cake pan.
To make the egg mixture: mix eggs with sugar then add both types of flours and blend until smooth. Stir in coconut milk, green colouring, pandan juice and essence. Strain mixture to remove any lumps. Set aside for five to 10 minutes.
Pour one-third of the egg mixture over the rice base and steam for 10 minutes over medium heat. Remove the steamer cover and wipe it dry, then pour the next one-third portion of egg mixture over the first layer. Steam for 10 minutes.
Wipe the steamer cover again before adding the rest of the egg mixture and steaming for another 10 minutes. Remove and cool completely before cutting.