Drain the soaked glutinous rice completely and transfer it to an 8x8-inch round or square steaming pan. Make sure the pan fits comfortably inside your steamer basket.

In a small bowl, mix 1 cup of thick coconut milk, 1/2 cup water, and 1/2 teaspoon of salt. Pour this mixture over the rice, push the knotted pandan leaves into the grains, and stir gently to combine.

Bring the water in your steamer to a rolling boil. Place the pan inside and steam the rice over high heat for 20 minutes until the grains are tender, sticky, and slightly translucent.

Remove the rice from the steamer and discard the pandan leaves. Using a spatula or the back of a greased spoon, press the hot cooked rice down firmly and evenly to form a tight, compact bottom layer.

While the rice is steaming, whisk together the eggs, remaining 1 cup of coconut milk, sugar, fresh pandan juice, and 1/4 teaspoon of salt in a medium mixing bowl until the sugar is fully dissolved.

Gradually sift the all-purpose flour and tapioca starch into the wet ingredients, whisking continuously until the batter is completely smooth and free of lumps. Strain the mixture through a fine-mesh sieve into a small saucepan.

Cook the custard mixture over low heat, stirring constantly for about 3 to 5 minutes. Remove from heat as soon as it slightly thickens but remains pourable, which prevents the custard from seeping into the rice layer.

Gently and evenly pour the slightly thickened pandan custard over the compacted glutinous rice layer in the steaming pan.

Return the pan to the steamer and cook over medium-low heat for 25 to 30 minutes, or until the custard is set and the center barely jiggles. Wrap your steamer lid with a clean kitchen towel to prevent condensation drops from ruining the smooth surface.

Remove the pan from the steamer and let the kuih cool completely at room temperature for at least 2 hours before attempting to slice it. Cut the cooled dessert into diamond or rectangular shapes using a slightly oiled plastic knife, and serve immediately!