Step 1: Soak glutinous rice with water for at least 1 ½ hours prior to using. Drain.

Step 2: Prepare a 9-inch round or square cake pan and spray with cooking spray or line with plastic wrap.

Step 3: Mix coconut milk, water, salt and the rice. Pour it into cake pan, topped with the pandan knots.

Step 4: Steam for 30 minutes.

Step 5: After 30 minutes, fluff up the rice and remove pandan knots. Then, using a greased spatula, flatten the steamed rice. Make sure there are no holes/air bubbles and gaps in the rice, especially the sides.

Step 6: Steam for another 10 minutes.

Step 7: Combine pandan juice, coconut milk, all purpose flour, cornflour, and sugar. Mix well.

Step 8: Add eggs and whisk well then strain into a medium sized metal bowl or pot.

Step 9: Place pandan mixture over simmering water (double boiler or bain-marie)

Step 10: Stir continuously and cook till custard starts to thicken. (15 minutes)

Step 11: Pour pandan custard into glutinous rice layer, give it a little tap (for air bubbles) and continue to steam for 30 minutes.

Step 12: Remove kuih seri muka from the steamer and allow to cool completely before cutting into rectangles or diamond shapes.