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

Make the pandan syrup:

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

Cook the glutinous rice:

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

Make the pandan custard:

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

Assemble & steam:

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