Helen Goh show Nigel Slater how to make Malaysian Coconut pandan green custard with blue-pea-flower rice cakes on Nigel Slater: Eating Together.

The ingredients for the blue-pea-flower rice cakes: 25g dried blue-pea flowers (also known as bunga telang – available from South-East Asian delicatessens or online specialists), 500g glutinous rice, 350ml coconut milk, 1 tsp salt, 2 pandan leaves (available from South-East Asian delicatessens) and 3-4 banana leaves (optional).

For the coconut pandan custard: 7 pandan leaves, 4 free-range eggs, 250g caster sugar, pinch salt and 400ml coconut milk.