Soak black and white glutinous rice in water for at least 4 hours or overnight.

After soaking, steam the rice for 20 minutes. You can find step-by-step instructions for steaming sticky rice in my Thai sticky rice recipe.

Combine coconut milk, sugar, salt, and pandan leaves in a pot over low to medium heat. Stir until the sugar dissolves completely, or three minutes.

While the coconut milk mixture is still hot, pour it over the steamed rice in a large bowl. Allow the rice to absorb the coconut milk for 20 minutes, stirring every five minutes to ensure even soaking.

In a separate bowl, whisk the eggs. Mix in the coconut sugar, pandan leaves, and a salt. Blend by hand until the sugar is fully dissolved. Slowly add the coconut milk, stirring continuously.

Strain the egg mixture through a sieve or filter cloth directly into a baking mold or bowl.

Allow the strained egg mixture to settle for five minutes, then remove any foam from the surface. Steam the mixture on very low heat for 20 to 30 minutes. Check if the custard is set by inserting a toothpick—if it emerges clean, the custard is done.

Let the custard cool slightly before serving. To serve, place a portion of the coconut sticky rice into a bowl and lay a slice of the custard on top. Enjoy!