Fill a large wok halfway with water and place a wire rack or bamboo steamer inside. Bring to a boil. Once you reach boiling point, reduce to medium heat. Cover and steam the blue rice for 25 minutes. Checking every now and then to ensure there's enough water in the steamer. If not, refill with more hot water. Remove the plate from steamer with oven mitts and keep warm.

Next transfer white-colored rice and liquids to a wide shallow bowl. Transfer to the steamer. Cover and steam on medium heat for 25 minutes checking occasionally if the steaming water needs to be refilled with hot water. Once white rice is done steaming, remove pandan leaves and remove from steamer. Set aside and keep warm.

Meanwhile, add 10 pandan leaves and 200 ml of water into a blender and blend until smooth. Pour the content into a fine sieve and strain the liquids, discarding the pulp. Pour this pandan extract into a medium sized pot.

Then grease a 9x9 square baking pan or baking dish with oil. Set aside for later.

Using oven oven mitts, slide the blue rice into the greased square baking pan to create an even layer. Use a spatula to pack the rice down hard ensuring there are cracks if possible. It must be packed well or the custard will seep through the cracks, affecting the layers. Smooth out the layer of rice.

After that, pour the pandan custard over top. Gently tap the pan on a even surface to remove any air bubbles.

Steam over medium heat for 30 minutes covered using a lid covered in aluminum foil or a clean tea towel. This prevents the water droplets from making holes into your pandan custard layer.

Finally remove cake from steamer and allow to cool down completely. Slice with a wet and oiled knife at an angle and serve to enjoy!