Pulot Serikaya

Ingredients:

For first layer:
600g glutinous rice (beras pulot), wash and soak overnight in water to which a little salt has been added.
1.35kg grated coconut without skin, extract 2 cups thick milk without adding water and reserve this for 2nd layer; then add 1 cup water to coconut and extract 1 cup milk for 1st layer.
1 fragrant screwpine leaf (daun pandan)
salt

For second layer:
300g sugar
5 eggs
4 fragrant screwpine leaves (daun pandan), cut into small pieces and pound to extract juice
1 tsp green food colouring
¼ tsp vanillin crystals, or vanilla essence (optional)
3 level tbsp plain flour, sieve
2 cups thick coconut milk


Method:

For first layer:

• Boil water in steamer.
• Drain rice and put in steaming tray or sandwich tin, approximately 25cm diameter for a round tray or 20cm square for a square tray.
• Add coconut milk, pinch of salt, pandan leaf broken into two. Stir then steam. After 20 minutes, turn rice over with a fork and continue steaming. After another 10 minutes, take tray out and press rice down with a piece of folded banana leaf till flat and compact. Steam for 5 more minutes.
  
  For second layer:
• Combine sugar and eggs in a fairly large bowl, and beat till sugar dissolves. Add flour, colouring, vanillin, juice from pandan leaf and mix well, then add coconut milk, stir and strain mixture.
  
  To combine first and second layers:
• When the first layer is cooked, prick the rice all over with a fork to ensure that the second layer adheres to it.
• Pour the mixture for the second layer slowly over the first and steam for 10 minutes.
• Remove lid, gently stir the top layer which is beginning to solidify, mixing it with the liquid, then continue steaming for 30 minutes.
• When top layer is firm, remove and allow to cool well before cutting.