In a saucepan, boil 200ml water. Add in blue pea flowers and allow it to simmer for 5 mins with lid on. Turn off the flame, let it steep for 15 mins. Let cool.
Rinse the glutinous rice to remove impurities until water is clear.
Separate the glutinous rice into 1/3 and 2/3 portion. In the bowl with 2/3 portion, pour in water till the rice is fully submerged. In another bowl with 1/3 portion, pour in the blue pea water until the rice is fully submerged too. Let it soak overnight.
Day 2, Step 2: Prepare the glutinous rice
Drain the soaked glutinous rice. Crush the pandan leaves slightly and stuff them between the rice grains. Add salt to fresh coconut milk, mix well.
Divide the coconut milk into 1/3 and 2/3 portions. Mix the 2/3 portion coconut into the white rice and 1/3 portion to the blue rice. Stir and mix well.
Steam the rice with high heat for 20 mins.
Step 3: Prepare the Durian custard batter
In a food blender, blend thick coconut milk with durian pulp until smooth. There should not be any obvious fibres left, for a silky concoction to be made later.
In a mixing bowl, beat the eggs to break the yolks before adding all the other custard ingredients and mix well. Set the bowl aside
Step 4: Place the steamed glutinous rice in the baking tray
Grease the 7” baking tin.
Portion the glutinous rice and place them in the tin. Press and compact it.
Step 5: Thicken the Durian custard batter, pour it on the rice and steam to set.
Place the mixing bowl over a water bath and stir continuously until the mixture begins to thicken. The temperature of the mixture should hover around 65 to 70 degrees when this happens. Remove and discard the pandan leaves.
Pour the thickened custard over the compressed glutinous rice layer in the steaming tin and steam on low flame for 30 minutes, until the custard layer sets.
Day 3, Step 6: Let cool before serving
Leave the kueh to cool overnight or at least 8 hours before serving.