Steamed Coconut Milk and Pandan Custard

Prepare the pandan juice: Wash and roughly chop the pandan leaves. Blend them with 100ml of thin coconut milk or water until smooth. Strain the mixture through a fine-mesh sieve, pressing to extract as much liquid as possible. Discard the pulp.

For the green pandan layer: In a bowl, combine 150ml of thick coconut milk, 60g of granulated sugar, 25g of rice flour, 25g of tapioca starch, and 1/2 tsp of salt. Whisk until smooth, then stir in the prepared pandan juice. Strain this mixture to ensure no lumps.

For the white coconut cream topping: In a separate bowl, combine the remaining 100ml of thick coconut milk, 20g of rice flour, the remaining 20g of granulated sugar, and 1/2 tsp of salt. Whisk until smooth.

Prepare your steamer by bringing water to a rolling boil over medium-high heat. Place the small heatproof cups into the steamer. Spoon the green pandan mixture into each cup, filling them about two-thirds full.

Steam the green layer for 10-12 minutes, or until just set but still slightly soft. The surface should no longer be liquid. Carefully remove the steamer lid to avoid dripping condensation onto the custards.

Pour the white coconut cream topping over the partially set green layer in each cup. Continue steaming for another 8-10 minutes, or until the white layer is fully set and firm to the touch. The steam temperature should remain consistent.

Remove the cups from the steamer and let them cool completely at room temperature before serving. For the best texture, refrigerate for at least 30 minutes before enjoying. Use a small spoon to scoop out the custard.