Kueh Salat second attempt

This one's better. I'm fairly happy now. The approximate recipe is below. Quantities given can probably fill a 24cm cake mold, but I used a 20cm one.

 1. Make a concentrated pandan juice from 200g of deep green pandan leaves only. This is overkill - i think I need less, but having more juice is better than having less. Just blend with cut up pandan leaves with as little water as possible in batches, then squeeze/sieve the lot.

2. Make the rice. Steam 250g of glutinous rice (there will be excess) with a cup of half/half mix of coconut cream and water. Add 1/2 tsp salt. steam the lot for about 20 mins. Take out, fluff and mix the rice (coconut milk will not be evenly distributed). Then ladle rice to the mold (20cm dia) and tamp it down with a oiled potato masher (flat end). Should fill about 1/3 of the depth.

3. Make the custard.

3a. Mix about 150ml coconut cream + 250ml of pandan concentrate + pinch of salt and 120g sugar. Add a few drops of vanilla essence.

3b. Beat 5 eggs + 1 yolk (cold eggs from fridge). Sieve to get smooth egg mix.

3c. Gently heat mix from 3a until sugar is dissolved. When mix is hot (about 70C to 80C), add a roux (slightly runny, so use a bit more butter) made from 2 tablespoons of flour, slowly stirring it in. Stir until the mix thickens a bit and coats back of spoon. Do not over heat and boil.

3d. Pour a dribble of the mix into the egg a little at a time and stir continuously to tamper the eggs. Then when half done, combine all together. Stir to mix completely.

4. When 3d is started, put the mold into the steamer to steam another 5 mins or so to get the rice hot.

5. when 3d is ready, take the mold out of steamer and pour the mix into the mold through a sieve to catch any lumps.

6. gently steam (about 87C) until a instant read thermometer inserted into the kueh reads about 77C. Note to self: egg custard hardens at about 82C.

7. Take out and rest until kueh is cool (about 2 hours). Unmold and store, or eat.