And so here's the recipe:
For bottom layer;
1 cup glutinous rice, some coconut milk, salt to taste
For top layer;
1 cup coconut milk
1 cup of eggs (4-5 eggs depending on size)
3/4 to 1 cup of sugar
2-3 leaves pandan (screwpine) leaves, blended with a little water and sieved to get the coloured and fragrant essence
3 Tbs plain flour
Wash rice and leave submerged in clean water for 2-3 hours. Line a loose bottom cake tin (8")with some aluminium foil. Drain rice and pour into cake tin and spread evenly. Add some salt to the coconut milk and pour into the pan - just up to the level of the rice. Steam for 15 to 20 minutes.
Wrap your hand with a towel (because the rice is hot!) before inserting hand into a clean sandwhich bag/ plastic bag. Press hard with palm on the glutinous rice, all around the pan until rice is flat and level. Drizzle a little plain flour on top of surface and spread evenly with hand (still wrapped in bag).
Mix all ingredients for the top layer and sieve twice to get a smooth and thick mixture. Heat briefly on a low fire just until you can see a little steam coming from it and the mixture gets thicker, stirring constantly.
Pour mixture onto cooked and flattened rice. Steam for 30-45 minutes. Cool before cutting and serving.
It turned out nice – although a little too soft at the top and slightly eggy (because I had no pandan but even after I used lots of vanilla essence to try and lessen the egg taste). I may tweak the recipe next time with some custard powder instead of plain flour and some evaporated milk included in the coconut milk measurement – want to try to increase its creaminess and perhaps harden it just a little bit. Do u think that will work? Please do contact me if you have a better recipe for me to try.