Name: Malaysian Pandan Coconut Sticky Rice Custard Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 9 squares
Cuisine: Malaysian
Ingredients: 1 1/2 cups glutinous rice, rinsed and drained; 1 cup thick coconut milk; 1/2 cup water; 1/2 tsp fine sea salt; 2 pandan leaves, knotted; 1/2 tsp pandan extract; 3 large eggs, room temperature; 1 cup coconut milk; 1/3 cup granulated sugar; 1 tbsp cornstarch; 1/2 tsp pandan extract; Pinch of salt; 3 drops green food coloring (optional)

This classic Malaysian two-layer dessert pairs pandan-scented glutinous rice with a silky coconut custard topping, creating a beautiful pale-green treat. Each bite delivers a delightful contrast of chewy, slightly salty rice and creamy, lightly sweet custard. Traditionally served at tea time and festive gatherings, it embodies the rich flavors of Nyonya cuisine.

Prep Time15 mins

Cook Time50 mins

Total Time65 mins

Servings9

Yield9 squares

Nutrition Facts

Per serving (estimated)

260 kcalCalories
11 gFat
8 gSaturated Fat
32 gCarbs
1 gFiber
14 gSugar
5 gProtein
95 mgSodium
140 mgPotassium
30 mgCalcium
1.5 mgIron
1 mgVitamin C
50 mcgVitamin A

Ingredients

For the pandan glutinous rice base

1 1/2 cups glutinous rice, rinsed and drained
1 cup thick coconut milk
1/2 cup water
1/2 tsp fine sea salt
2 pandan leaves, knotted
1/2 tsp pandan extract

Glutinous rice

Thick coconut milk

Water

Fine sea salt

Pandan leaves

Pandan extract

For the coconut pandan custard topping

3 large eggs, room temperature
1 cup coconut milk
1/3 cup granulated sugar
1 tbsp cornstarch
1/2 tsp pandan extract
Pinch of salt
3 drops green food coloring (optional)

Large eggs

Coconut milk

Granulated sugar

Cornstarch

Pandan extract

Salt

Green food coloring

Directions

Soak the rinsed glutinous rice in water for 30 minutes if time allows, then drain well.
Combine the rice, coconut milk, water, salt, pandan extract, and pandan leaves in a heatproof 8-inch square pan; stir to mix evenly.
Steam the rice mixture over rapidly boiling water for 25 minutes, or until the rice is tender and has absorbed most of the liquid.
Remove from steamer, discard pandan leaves, and press the rice firmly into an even 1/2-inch thick layer using the back of a wet spoon.
In a bowl, whisk eggs, sugar, cornstarch, and salt until smooth, then stir in coconut milk, pandan extract, and food coloring. Strain the custard through a fine sieve to remove bubbles.
Gently pour the strained custard over the rice layer, tilting the pan to distribute evenly.
Steam over medium heat for 25-30 minutes, until the custard is set but still has a slight jiggle in the center; cover loosely with foil if the surface browns too quickly.
Cool completely to room temperature, then refrigerate for at least 2 hours to firm up.
Slice into 9 even squares and serve chilled or at cool room temperature.

Cook’s Notes

Fresh pandan leaves provide the most authentic aroma; substitute with 1 tsp pandan extract if unavailable.
Straining the custard is essential for a smooth, bubble-free top layer.
For a brighter green top, increase food coloring to 5-6 drops or use a high-quality pandan paste.
Best enjoyed the same day it is made, though leftovers keep refrigerated for up to 2 days in an airtight container.
Grease the pan lightly with coconut oil for easy slicing and clean edges.