FOR BOTTOM LAYER:- 300 g glutinous rice, soak for 30 minutes in water- 200 ml thin coconut milk (100 ml coconut milk plus 100 ml water)- 2 pandan leaves, optional- 1 teaspoon saltFOR TOP LAYER:- 200 ml thick coconut milk or coconut cream- 2 large eggs plus 2 egg yolks- 170 g sugar- 100 ml pandan juice (from 8-10 pandan leaves)- 5 tablespoon all-purpose flour + 2 tablespoons corn starch

1. Mix all the ingredients for the bottom layer and steam on high heat for 20 minutes.2. In the meantime, prepare the top layer. Mix the eggs, coconut milk, sugar, pandan juice and flour together. Stir until smooth. Cook over boiling water (using double boil method) until the mixture thickens slightly but still runny enough to pour.3. After 20 minutes, take out the glutinous rice mixture, stir and flatten it with a spoon or hands. Make sure it is compact. Use a sieve to pour the egg mixture onto the rice mixture.4. Steam on medium heat for 30 minutes. Let cool before cutting the Seri Muka into diamond-shaped or rectangle-shaped pieces.