Fried Lo Bak Gou (Pan Fired Radish Cake) 煎罗卜糕

回到自己的空间是兴奋的，我的厨房！专心的为家人準备每一道点心菜肴，把人和人之间的是非都放下，关在窗外了。

今天是2014的最后一天，跨年和家人在一起就开心了！为家人弄了我好喜欢的点心。。。煎罗卜糕！这是从小就喜欢吃的。罗卜糕是很容易弄的只要在炒时把白罗卜炒熟，蒸时得蒸透米糊那罗卜糕就会很好吃。

I'm thrill to be able to come back to my kitchen, concentrate to bake and cook for my family, a personal space that is calm and able to quiet my heart.

Today is the last day of year 2014, year-crossing to 2015 I have made fried radish cake or fried lo bak gou as a snack for my love one. It is easy to make, no complicated steps, just need to fry the radish properly and steam the radish mixture until translucent then you will get a satisfying end product. A crispy crust with a soft inner radish cake! Yummylicious! The steamed radish cake can be stored in freezer for later consume. Thaw the radish cake in room temperature before pan fry.     

The recipe is from Eileen and referring to Cass also. I omitted the dried shrimps in it and add a bit of salt so Gabriel can take the fried radish cake safely.

Nutella Cheesecake

Hi I'm back from holiday! 

This December to me is filled with love, fun and friendship. How about yours? I didn't make myself overeating or over busy during the break. I was inspired to bake this Nutella Cheesecake by a friend who had baked it, when I saw it I gamely told her I want a slice too, she brought two big slices to me wrapped in crumpled aluminium foil... it was heart warming! That was one of the most delicious Nutella Cheesecake I ever tasted. She is talented in many ways that she herself may not feel so, she has a beautiful personality.

I found a Nutella Cheesecake recipe on Internet (Rasa Malaysia's website) but as you know me ...always like to change the recipe here and there to suit the ingredients I have in hands. I measured and recorded the method so I can replicate it next time. The best part of this cake is, it can be done with hand whisk! This Nutella Cheesecake is for a party which I'm going to attend, if you like heavy creamy cheesecake, this is for you! 

Wish you a Successful and Awesome 2015!!

Gingerbread Cookies

I always find the gingerbread cookies selling outside too spicy for my son, I thought he will not like the gingerbread cookies, but I was wrong! 

This year I baked the gingerbread cookies just because there will be kids coming over and I think I should make some at home. I searched on the Internet and landed on Food.com's The Most Wonderful Gingerbread Cookies. As I always don't like to have baking powder and baking soda in my cookies, I omitted them totally and I'm glad I did so. The dough was firm and nice to work with.

This is truly an amazing cookies, the kids love it and I think the adults too. May be the gingerbread cookies taste nicer because of great company too! ^^ This recipe is a sure keeper. 

Wish you a blessed Christmas and Happy Holidays!

Recipe adapted from Food.com with minor changes
3 cups all purpose flour
1.5 tsp baking powder (omitted)
3/4 tsp baking soda (omitted)
1/4 tsp salt
1 tbsp ground ginger or minced ginger
1 3/4 tsp ground cinnamon
1/4 tsp ground cloves
6 tbsp unsalted butter, soften
3/4 cup dark brown sugar
1 large egg (used 2 eggs to bind the dough together) 
1/2 cup molasses
2 tsp vanilla essence
1 tsp finely grated lemon zest (used 2 tbsp lemon juice)

Method:
1. Preheat oven to 190C. Line baking tray with parchment paper.
2. In a bowl whisk together flour, cinnamon, salt, ginger and cloves until well blended. 
3. In the Kitchen Aid mixing bowl, beat butter, brown sugar and eggs on medium speed until well blended. 
4. Add molasses, vanilla essence and lemon juice until well blended.
5. Gradually stir in dry ingredients until well blended and smooth.
6. Take the dough out from mixing bowl, knead well and divide into two portions. Wrap in plastic cling and leave on room temperature for at least 2 hours.
7. Flatten dough between two pieces of plastic cling to a thickness of 1/4 inch thick.
8. Cut out cookies with desired cookies cutter (flour the cutter if the dough is too sticky, but I have no problem with the dough)
9. Space cookies 1 inch apart from each other and bake on 190C for 7~10 mins or until the cookies is lightly brown.
10. Remove the baking tray from oven and let the cookies cool down a bit before remove it to wire rack. 
11. Decorate the cookies when it is cool down totally. 

Siew Bao (Crispy BBQ Chicken Bun) 鸡肉烧包

This flaky BBQ chicken bun, Siew Bao was made for my friend farewell gathering. I made it in two batches as the original recipe just yield 21 big Siew Bao. In total made 39. 

To update the information on my 22 January 2014 post, I have found the shortening! :) Glad that all ladies at the farewell gathering like the flaky Siew Bao \^o^/ This round I made a slight change on the chicken filling recipe.

Today is a happy day for Gabriel as well as us as parent, he got to play in a big playground at MIA park. Another thing worth record is his shaky lower front tooth eventually drop off by itself ... after he had a good dinner! I'm sure tooth fairy will come to visit him tonight!! Bravo Gabriel, you hit another milestone!  

the pastry dough after resting should be soft, when poke the finger into dough it made an indentation.

Ingredients for filling:

500g chicken, sliced into small

1 tbsp of minced garlic

1 tbsp sesame oil

2 tbsps cornstarch

1 tbsp of dark soy sauce

4 tbsp char siu sauce

3 tbsps cooking oil

150ml water

Method:

1. Marinade all the ingredients (except water and cooking oil) for an hour.

2. Heat wok, add cooking oil. Add the marinade chicken. Stir-fry the mixture for 2 mins, add water and let it simmer until cook and the sauce thickening, about 8 mins. Set aside to cool completely. Is good to make the filling a day before use.

Ingredients for pastry:

water dough:

400g plain flour

100g butter, soften
2 tbsp sugar

180ml water

oil dough:

400g pastry flour

100g shortening, some melted butter (make sure the oil dough can come together to form rough dough ball, if not you need to add a bit more butter, and the dough should be easy to handle but not sticky. If you prefer to use butter or cooking oil, you can refer to my previous post)

Glazing:

1 egg lightly beaten + 1 tsp golden syrup

Method:

1. In a bowl, mix ingredients for water dough (except butter), slowly add in water. Knead into a rough dough, add butter and knead to a smooth dough. Cover and set aside in fridge for 30 mins. (When you take the water dough out from fridge, it should be soft and bouncy when you press on it)

2. Mix ingredients for oil dough. Use fingertips to lightly rub the butter with flour until mixture look like fine breadcrumbs (add melted butter if the dough can not form rough dough). Lightly press together the oil dough. Cover and keep in fridge for 30 mins. 

3. Divide water and oil dough into the portions as you wish respectively. 

4. Flatten the water dough, wrap the oil dough in it. Flatten the dough ball with rolling pin, roll up swiss roll style. Cover and let it rest for 15 mins. Flatten from the long side, roll up swiss roll style. Cover and let it rest for 10 mins.
5. Use finger to pull up two end of the dough and press into middle. Flatten the dough into circle and stuff filling, egg wash and sprinkle with sesame seeds.

6. Bake at 210 C for 30 mins.

Sambal Belacan

It has been very long since I last made my own sambal belacan, last week I have to make this sambal belacan thinking to go with the grilled calamari. Of course this condiment is good to go with plain rice too, a habit my mother and I always enjoyed. As I can't really take spicy food, I always make the sambal belacan more to the sweet and sour side with added tomatoes and lime juice. If you prefer more spicy version, just add more chili or chili padi (the small chilies) 

This is the first time I use the blender to blend my chili paste, as my pounder is too small for this quantity. The pause function on the blender really did a good job. 

Honey Char Siu 蜜汁叉烧

To be honest with you, I'm not a big fan of eating Char Siu, when I was living in Singapore whenever I ate Wanton Noodles, I would ask the hawker not to add Char Siu but add more wantons. Just because I don't like the red colour meat!! Never cross my mind one day I will making my own Char Siu with my own red rice wine :) My Char Siu is with strong rice wine aroma!

Has been marking Carol's Honey Char Siu recipe for sometimes, I love her recipe because she didn't add food colour in her meat. To make a succulent Char Siu, you have to get your meat right! I have no choice but to use pork lion, I cut away the skin but purposely leave behind some fat portion, but still some portion of the Char Siu is too dry for me. If you have choice use the fatty meat portion to make this Honey Char Siu. This is another easy recipe which I recommend you to try!

Last week, I made this Honey Char Siu for a friend farewell gathering. She is leaving Doha for good, going home to the country where she comes from is a happy thing. For us as friend we are happy for her on the other hand we are sad as she is a kind and great friend for many! In Doha, time always move too fast, people come and go. This round I'm the one staying behind. Cheers for friendship! 

Wanton 云吞

I never pay any attention to fold my wanton into any shape until one day a friend of mine came into my kitchen and saw my wantons! She told me there is certain ways to fold the wanton into fancy shapes! 

I google on the Internet and found out how to fold these two types of wanton. Love both of them, if you fold them properly, the wanton won't open up its fold while cooking in the soup. This post is just to record my beautiful wantons.

The filling of wanton is using prawn and pork.

Sweet Potato Angku Kueh (Red Tortoise) Nov 2014

This month is packed with activities, baking and cooking a lot too! A few more days will be the end of month November, Christmas is near and I have not prepare anything for Christmas! My son has listed his Christmas request to Santa Claus and hopefully Santa will come through my oven to deliver his present! :) 

This angku kueh was made early month November for a friend baby girl full month celebration. Initially intended to make 20 mini angku kueh but I made too much filling and decided to make 20 normal size angku kueh. It is using my previous recipe and glad that all friends gave the thumbs up for the soft chewy angku kueh texture. The recipe is a sure keeper as the pastry doesn't turn hard on the second day. No re- steam is require on next day.

Hakka Style Salted Pork Belly (Taiwanese Cuisine) 客家咸猪肉

In life we always encountered a lot of people who are so critical to judge other by what they see. For instance, appearance, your job, your social status, what you have right now, etc. How long it takes you to discover who are your true friends? When you are down to no social status, who will accept you as who you are? A big topic for us to ponder. Friend no need to have lot of them, just one or two friends who really accept you as who you are is good enough. I'm glad I found the answer early and I missed lot of my friends who are not here with me.

Discovered this awesome Hakka Style Salted Pork Belly recipe in Carol's recipe book. An easy and consider fast to prepare if not counting the days to marinate the meat. ^0^ Succulent meat, simply delicious!!

Side track a bit, I love to take food photos. Because behind the camera lens is the true character of me. As I don't edit my photos I pushed myself to produce the perfect standard that can captured by the lens. And usually, this only can be done when I'm alone at home. It has therapeutic effect too! \^O^/ 

Homemade Green Tea Noodles 绿茶手工面

Trying out something new today. Making my first green tea noodles. The pumpkin noodles dough is softer and more sticky to handle because of the water contains in the mashed pumpkin. So, I add 2 eggs and 5~6 tbsp water in the green tea noodles just to make up the water contains to get the soft noodles texture. I like the strong green tea fragrance in the noodles, the noodles is harder if compared to the pumpkin noodles. I think this type of noodles texture is suitable for frying too, it doesn't break easily.

Green Tea Bao and Black Sesame Bao

Learning to pleat the perfect bao, making a lot these few days. Will not share bao recipe until I can get the pretty pleat I want. Most of the time, the bao pleats all gone after steaming. Anyone can share how to resolve this issue? Is the dough recipe? Is the proofing too long? 

Love the green tea bao!!!

Homemade Pumpkin Noodles 南瓜手工面

When come to buying a kitchen tool for myself, I'll not always go for the latest or advance technology. That day when I want to buy the Imperia hand roll Italian pasta machine I was standing in the shop for a long times, because I have the KitchenAid machine and is so convenience for me to attached the pasta cutter gadget to the KitchenAid body! The price difference between the hand roll machine and the gadget for attaching to KitchenAid is not a lot. Eventually I opt for the hand roll machine and wooden pasta drying stand.

I have to said that it is fun making your own noodles with hand roll pasta machine. I saw many hawkers in Singapore selling the hand made noodles 手工面 using this type of hand roll pasta machine, until I used it myself then I know how good the machine is! I love the fact that it is able to adjust the noodles dough into six thicknesses and you are able to attach varieties of cutter to the main body as you wish.

First thing come to my mind is using the pasta machine for pumpkin noodles! I love it, just love the fresh and no chemical egg noodles! There is a recipe used by many bloggers on pumpkin noodles, I know Carol the Taiwanese famous blogger has one recipe in her noodles book too. As I was running short of plain flour and didn't want to swing out at the middle of the day, I added 50g of bread flour to my noodles. It turned out well and I love the soft bouncy noodle texture I made! 

Pumpkin Tomato Anchovy Soup

This soup is suitable for a busy day as it is fast and simple. Three main ingredients are needed: pumpkin, tomato and anchovy. It is catered for toddler, the clear soup is filled with natural sweetness. 

Ingredients:

150g butternut, peeled and cut into chunks

3 big tomatoes, cut into quarters

a handful of anchovies ~ 5 tbsp, washed

800ml water

a dash of freshly ground black peppers

a pinch of salt

Method:

1. Boil water and anchovies in soup pot, add in butternut and tomato, cook until the water boiling. Cover and let it simmer for another 15 mins or cooked until the butternut is tender.

2. Add black peppers and salt to taste. Serve warm.  

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).

Hakka Yam Abacus Seeds 客家算盘子

My first attempt on yam abacus seeds was three years ago, really missed the chewy and bouncy texture! I want to make this for long, eventually the right moments come. Making this dish take lot of time, need to knead the yam dough then divide it into individual small seeds. I enjoyed the whole process, especially when scooping out the abacus seeds from the boiling water, too excited to find out the texture, I gobbled down a few pieces of pipping hot yam abacus seeds! Munching the chewy texture, I grinned widely and felt like dancing! 

Today, read a post by a blogger, she mentioned she was hiding from blogging when her creations get public attention. She afraid people might judge and comment on her thought, that's why she hide. Luckily, now she comes to realize that she shouldn't do that. I was touched by what she mentioned about "Having enough courage to share that piece of your heart and soul with the world." 

When I began my blog, it was not like what it is today. I continue, stop and continue, this repeated many times. Most of the time feel like stop blogging because the people who know me come to know the existence of this blog. This deter me from writing my thought, yes, I afraid people judge me too. Some friends asked me what this blog for? Why you do it? ... Sometimes, really hard to explain why and they simply couldn't accept the simple intention I have on blogging. This blog is all about me growing up in my baking and cooking journey, record down the days I spend in the kitchen, feeling love by my friends and family, sharing that small piece of my heart with you who read my blog. Yes, we need to have enough courage to do that.   

Handmade each of them, I got two big trays

Yam Abacus Seeds after cooking in the boiling water, chewy and bouncy texture! 

(yield: 4 plates)

Ingredients for yam abacus seeds:

800g steamed yam, mashed
400g tapioca flour
1 tsp salt
250ml boiling water 
2~3 tbsp corn oil

Ingredients for stir-frying the yam abacus seeds:
4 clove garlic, minced
4 shallot, sliced
4 tbsp dried shrimp, soaked and finely chopped 
250g minced meat 
6 mushroom, soaked and thinly sliced 
6 black fungus, soaked and thinly sliced 

Seasoning:
3 tbsp fish sauce
1 tbsp dark soy sauce
a dash of peppers
some salt (to taste)
1 tbsp sesame oil
Some cooking oil
250ml water

Method:

1. Mix all ingredients together and knead till the dough able to form soft smooth dough. Make sure the flour is well incorporated. (If the dough is very wet, add more tapioca flour)

2. Wet the hands with some cooking oil (to prevent the dough stick on hands), divide the dough into small balls about 5g each. Press your thumb print for the imprint. 

3. Boil a pot of water with a dash of oil in it.

4. Add the abacus seeds one piece at a time to prevent it from sticking together. 

5. Once the abacus seeds is floating, it is cooked. Drain the water and put the abacus seeds into a bowl. Add some oil to prevent it from sticking.

6. Stir-fry the yam abacus seeds: Heat cooking oil and saute shallot and garlic till fragrant. 

7. Add dried shrimps and continue to fry till fragrant.

8. Add minced pork, mushroom, black fungus and fry till everything is thoroughly mixed.

9. Add seasoning and water, bring to boil. 

10. Add the abacus seeds and stir fry till the liquid dried up. Serve hot.

Lor Mee in Balsamic Vinegar (Chinese Braised Noodles) 卤面

Lor Mee or Chinese Braised Noodles is one of the Penang street food I love since young. Usually the hawker sell the Lor Mee with braised egg, a few pieces of thinly sliced pork, and if you are lucky you will see one or two small pieces of Ngor Hiang or Lor Bak (fried pork roll) and it goes with yellow noodles, you can request to have yellow noodles mixed with rice vermicelli or only rice vermicelli by itself. For me, I always eat Lor Mee in rice vermicelli and without beansprouts, it is still the same until today. 

Fish Head Crab Bee Hoon 鱼头蟹米粉

The good thing about buying seafood from the fish market here is they are very generous! The fishmonger always throw a few more smaller fishes into my plastic bag after they have weigh the good we selected. I got many free small crabs, may be just half of my palm from the fishmonger too. 

I have a few big red snapper fish heads sitting in my freezer, as they have taken up lot of freezer space, I decided to clear some of them by cook-up the Fish Head Crab Bee Hoon dish.

The recipe is using my previous Fish Head Soup with adding four small crabs in it. By the way, I cut the crab into half to clean them, when taking photo I placed two side together and covered it with the shell so it looks nicer! I'm not that lazy, ok! Lol! This type of a-pot-dish is easy, fast and delicious! 

Easy Tom Yum Soup

This is an easy version of Tom Yum Soup or Hot and Sour Thai Soup I made last week. Beside shredding some fresh herbs with food processor to make the tom yum soup base, I cheated by adding 2 heaped spoonful of store bought tom yum paste. The soup base is very flavourful with the aroma of lemongrass, galangal and the most I love is the fragrance of kaffir lime leaves. It has the aromatherapy effect when I was taking this soup! Lol! It is good just by taking this soup alone or it goes well with steamed rice too! 

Homemade Salted Eggs 自制咸蛋

A few more days will end the long holiday for Eid's break. I love this kind of relaxing holiday with no rush to do or go anywhere. Sort out lot of things for kid and also clear the fridge as much as I can. The best is time come to harvest this homemade salted eggs!  

Pumpkin Yakult Jam

When I was still wonder how am i going to do with my pumpkin, Ann from Anncoo Journal posted her healthy yummy Pumpkin Yakult Jam! I'm happy to give it a try as I have yakult in my fridge but the yakult here only have two types, one is original and one is low fat yakult. 

Homemade Fish Balls 自制鱼丸

I have to learn making fish balls as they are not selling fresh fish balls in Carrefour, Geant and Megamart here. (If you happen to know any shop selling, please let me know) What we can get here is frozen fish balls. The good thing about homemade fish balls is Gabriel can eat as much as he likes because there isn't any chemical stuff in the fish balls which can trigger food allergy that cause skin rashes. I have made these fish balls a few times and he is totally alright after eating fish balls.

Pumpkin Sweet Potato Carrot Soup

The Eid Holiday started from today, everyone is at home and I need to whip up a fast meal to feed the hungry tummy! Google the Internet for a while and a recipe which used lime zest in pumpkin soup attracted my attention. I want to know what it tastes like to have lime zest in pumpkin soup! The original recipe is using white wine in the soup but I omitted it because of Gabriel. I added about 100g potatoes and 1 tbsp turmeric powder into the soup to add that extra flavour. Love this thick soup to go with toasted bread, yes the lime zest in the soup really really taste good!! 

Guacamole

When I was living in Australia, one of the "must pick up" item from Coles is Avocados Guacamole. I love the taste of Aussie avocado, we are still able to get Aussie avocado here but it is much more pricey then Kenya or Syria avocado. 

Steamed Pumpkin Buns aka Pumpkin Bao with chicken filling

好久没弄包子了，前几天看到好漂亮的Butternut 就搬了好几粒回家。这个月是Eileen的 Little Thumbs Up：pumpkin! 我也来参加骤热闹！

It has been long since my last making of bao (steamed bun), this month I have a good reason to make steamed pumpkin bun or bao because of Eileen's Little Thumbs Up is pumpkin theme! I made two batches yesterday, in the first batch of my pumpkin baos, I pleated the baos, the bao turns out with not so obvious pleats and I don't like the look of it. So I made the second batch with round shape. :) The dough of the pumpkin bao is a bit wet with starter dough in it, but the bao texture turned out with very soft texture! 

Recipe adapted from Honey Bees Sweets with changes
Ingredients for filling:
3oog chicken, chopped into fine cubes
6 shallots, sliced thinly 
120ml water
4 tbsp char siew sauce 
1 tbsp tapioca flour
1 tbsp corn flour
1 tsp plain flour
1 tsp dark soy sauce
2 tbsp cooking oil

Method:
1. In a big mixing bowl, add all ingredients together (except shallot), mix well.
2. Heat up cooking oil in a frying pan, add sliced shallot, fried until slightly brown. Add in (1).
3. Stir Fried until the chicken is cooked and the gravy thicken. Set a side for later use.

Ingredients for bao/ bun:
starter dough:
120g plain flour
1/4 tsp dried instant yeast
80ml water
pinch of salt

Method:
Mix everything together to form a rough dough. Cover and let it rest in a greased bowl to proof into double in size.

Main dough:
180g pumpkin, steamed and mashed
100g starter dough
300g cake flour / top flour
1/2 tsp dried instant yeast
20g milk powder
20g sugar
20g olive oil
1/8 tsp salt
50ml water (this depends on how wet the mashed pumpkin is, you may need to add more or reduce water)

Method:
1. Knead everything in a mixer (except water and oil, add gradually), until it is not sticky and form a rough dough, add oil and continue knead until it form elastic film.
2. Cover the dough and let it proof to double it size.
3. Prepare steamer and cut out grease paper.
4. Punch out the air in the dough, cut the dough into desire portions (~12 portions), roll the dough into round, cover and let it proof for 10~15 mins.
5. Take a dough, flatten it into round disk, place a small heap teaspoon of filling in the center and then wrap up the dough with seal side down on the grease paper.

6. When the steamer is boiling, lower the heat to medium and arrange the bao in the steamer and steam for 10~12 mins. Make sure the cover of the steamer is wrapped with kitchen towel to prevent water from dripping on the baos.

7. Once done, lift the cover to open a small gap, let the baos sit in the steamer for another 5 mins before take them out for serving. 

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).


Also submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House. 

Kuih Seri Muka

Seri Muka means pretty face in Malay language! It is an Asian two layered snack with steamed glutinous rice at the bottom layer and green custard on the top. It is one of my favourite Nyonya kueh. Love the creamy custard layer and the salty sticky glutinous rice at the bottom. My Seri Muka is not having the perfect smooth surface because of the big bubble appeared at the final moments!! 

Made Seri Muka this morning while the new helper was busy cleaning up my house. When come the time to sit in front of the computer, my brain goes blank...I have a lot of thought to say but not sure this is the ideal place. But I need a place to vent my thought!!! 

I'm sadden by one of my ex-secondary school mate who took her own life due to depression. We really can't foresee this kind of thing will happen to people we know. May be, a little more caring and loving to our family members and friends will make a lot of difference. We need to learn to embrace imperfection in life, take things slowly, see beyond what is in front of us as life is bigger than where we are standing right now. Let's start by asking friends out for a cuppa today, will you?

Recipe from Dapur Tanpa Sempadan with minor changes
(used 7" square pan)
Ingredients for bottom layer:
350g glutinous rice (soak overnight)
200ml coconut milk (used 100ml thick coconut milk)
150ml pandan water (3 pandan leaves boil with 200ml water)
1 tsp salt
30 pieces dried blue pea flowers, soak in warm water, crush it to extract the blue colour

Ingredients for top layer:
300ml coconut milk
180g sugar (used brown sugar as this is what i have)
4 tsp corn flour
3 tbsp plain flour
3 eggs
50ml pandan juice (extract directly from pandan leaves)
few drops of pandan paste

Method:
1. Line the 7"square pan with grease banana leaves.
2. Divide the glutinous rice into two portions, soak one portion with the extract from blue pea flowers.
3. Place the glutinous rice with salt and pandan water in a metal plate and steam for 20 mins or until the rice is cooked. (I steamed the white glutinous rice and blue glutinous rice separately)
4. Mixed the white and blue glutinous rice together, add coconut milk. Place the rice into the lined square pan, press the rice firmly before steam again for another 10 mins.
5. In a bowl, whisk the sugar and eggs. Add in coconut milk, pandan juice and pandan paste.
6. Sift flour and corn flour into the bowl, mix well. Sift the mixture.
7. In a saucepan, boil the mixture with low heat until it just thicken.
8. Pour the mixture on top of the glutinous rice, steam for 30 mins with medium-low heat until the top layer harden.