Steam Glutinous Rice Cake/Rainbow Seri Muka

I will be going back to Malaysia soon and I need to clean up quite a bit of leftovers in my fridge. I still have a bit of soaked glutinous rice left from the Kuih Wajik so I decided to make another local favorite kuih from Malaysia. This Seri Muka is very similar to the one I made previously but I change the recipe a bit and made the topping into 3 colors.

Ingredients for the bottom layer:

400 grm of glutinous rice - wash and soak for at least 4 hours or overnight
230 ml of coconut milk
2 pandan/screwpine leaves
1 tsp of salt

Ingredients for the top layers:

4 large eggs
6 tbsp rice flour
5 tbsp custard powder/cornstarch
500 ml of coconut milk
200 grms of sugar
1 tsp of salt
Few drop of red and yellow coloring
Few drop of pandan paste

1. Prepare the steamer. Combine glutinous rice, salt and coconut in a square or round cake pan. Mix well. Place the screwpine/pandan leaves on top of the rice and steam over rapidly boiling water for about 30–35 minutes or until cooked through.
2. Discard pandan leaves. Fluff up the rice, and then press rice firmly down with a banana leaf or aluminum foil until it is compact. Return it to the steamer.
3. For the topping, stir eggs and sugar until well combined. Add the coconut milk and the rest of the ingredients. Strain the batter to remove any lumps.
4. Divide the batter into 3 equal portions. One portion adds a few drop of red coloring, another one with yellow and the last one with green or pandan paste.
5. Scratch the surface of the steam rice lightly with a fork. Pour in the first (red) layer of the batter on top of the rice. Steam over a low heat for 5-7 minutes or until set.
6. Before pouring the second (yellow) layer scratch the surface lightly with a fork. Steam until set and followed by the last (green) layer. Steam for another 7 minutes.
7. Set it aside to cool completely before cutting into serving pieces.

Note: Do not steam over rapidly boiling water otherwise the custard layer will not be smooth)