Thai Pandan Coconut Custard

Instructions

1. Prepare the pandan extract
   Cut 8-10 fresh pandan leaves into small pieces. Blend with 1/2 cup of water in a blender until finely pureed. Strain the mixture through a fine sieve or cheesecloth, pressing to extract as much liquid as possible. Set aside 1/4 cup of the pandan juice.
2. Mix the dry ingredients
   In a small bowl, combine the cornstarch and rice flour with 2 tablespoons of the coconut milk to create a smooth slurry without lumps. This will help thicken the custard properly.
3. Create the custard base
   In a large mixing bowl, whisk the eggs until frothy. Add the sugar and salt, continuing to whisk until the sugar is dissolved and the mixture is pale yellow. Slowly add the remaining coconut milk, pandan extract, and the cornstarch slurry, whisking continuously to combine all ingredients evenly.
4. Strain the mixture
   Pour the custard mixture through a fine-mesh sieve into another bowl to remove any egg clumps or undissolved ingredients, ensuring a silky smooth custard.
5. Prepare steaming setup
   Lightly grease small custard cups, ramekins or a heat-proof dish with coconut oil. Fill each container about 3/4 full with the custard mixture. Cover each container with aluminum foil to prevent water droplets from falling into the custard during steaming.
6. Steam the custard
   Bring water to a boil in a steamer or large pot with a steaming rack. Reduce heat to medium-low to maintain a gentle simmer. Place the custard containers in the steamer and cover with a lid. Steam for 25-30 minutes until the custard is set but still slightly jiggly in the center, like a firm pudding.
7. Cool and serve
   Remove the custard from the steamer and allow to cool to room temperature. For best results, refrigerate for at least 2 hours before serving. Garnish with shredded young coconut meat if desired. The custard can be served in its container or carefully unmolded onto a plate.