For key visual process photos, refer to the body of the blog post.

Make the pandan syrup:

• Combine sugar, water and pandan leaves in a pot.
• Bring to a simmer, until all the sugar has dissolved.
• Remove from heat and let it cool.
• Reserve 30ml of syrup for later use in the glutinous rice. Set aside.
• Place remaining syrup in a blender with the pandan leaves.
• Blend until smooth.
• Strain the pandan extract syrup through a sieve and discard the pandan pulp.
• Measure out a total volume of 140ml pandan syrup. (If not enough liquid, top it off with additional water).

Cook the glutinous rice:

• Add the well-drained glutinous rice into a shallow heat-proof dish.
• Into the rice, add coconut milk, water, salt, reserved 30ml sugar syrup and shredded coconut and mix well.
• Insert a few pandan leaves into the rice.
• Prepare a steamer with hot boiling water.
• Add the glutinous rice, cover and steam on high heat for 25 minutes, or until fully cooked.
• Transfer the rice out of the steamer, remove and discard pandan leaves.
• Fluff the rice with a pair of chopsticks or fork.
• Transfer the glutinous rice mixture to 4.5"x 8.5" x 2.5" glass loaf pan, lined with parchment paper.
• Gently press, level and compact the rice layer with a rice spatula.
• Return the glutinous rice into the steamer to steam at a low heat (to keep warm).
• In the meantime, make the pandan custard.

Make the pandan custard:

• Mix the coconut milk and pandan syrup in a glass bowl.
• Whisk in the eggs, all-purpose flour, cornstarch and pandan extract.
• Mix until well combined and no air bubbles are created.
• To remove any lumps, strain the pandan custard mixture through a fine sieve or strainer into a heat-proof glass bowl.
• Place the glass bowl over a double-boiler and continuously stir the pandan custard mixture with a silicone spatula.
• Cook over medium low heat until the custard slightly thickens, about 15 minutes.

Assemble & steam:

• Slowly pour the pandan custard through a sieve over the glutinous rice.
• Cover the custard with aluminum foil, add a lid and steam over medium low heat, for 25 minutes or until the custard is set.
• Cool the Seri Muka completely for 1-2 hours before slicing.
• Grease the knife with some oil.