Drain the soaked glutinous rice and spread it in a heatproof dish. Steam over boiling water for 20 minutes until the grains look mostly translucent but still a bit firm in the center.

Warm the 200 ml coconut milk in a 2-quart / 2 L saucepan with the 1/2 tsp salt and the 2 knotted pandan leaves over low heat until it just starts to steam, about 3 minutes. Discard the leaves.

Pour the warm coconut milk over the steamed rice and stir well so every grain is coated. Steam again for 10 minutes until the rice is fully cooked and sticky.

Transfer the hot rice into a 20 cm / 8-inch square baking pan lined with parchment. Press it down firmly and evenly with the back of a spoon, then set aside.

Blend the 10 pandan leaves with the 250 ml water until smooth, then strain through a fine-mesh sieve to get pandan juice. Discard the pulp.

Whisk the eggs and sugar together in a bowl until the sugar dissolves. Add the pandan juice, the remaining 200 ml coconut milk, plain flour, rice flour, tapioca starch, and 1/8 tsp salt, whisking until smooth.

Strain the custard mixture once more into the 2-quart / 2 L saucepan to catch any lumps or egg strands.

Cook the custard over low heat, stirring constantly, for 8 to 10 minutes until it thickens slightly to the texture of a loose pancake batter. Don't let it scramble or fully set on the stove, it finishes setting in the steamer.

Pour the custard over the compacted rice layer in the pan, smoothing the top with a spatula.

Cover the pan loosely with foil or a cloth-wrapped lid to stop condensation from dripping onto the custard. Steam over medium heat for 25 to 30 minutes, until the custard is set, springs back when touched, and a skewer comes out clean.

Cool the kuih completely at room temperature for about 1 hour, then chill for 30 minutes for the cleanest cuts.

Cut into 16 squares with an oiled knife, wiping the blade clean between cuts.