Pour the coconut milk into a mixing bowl and add the rice flour. Stir until the mixture is well combined.

In another bowl, mix the eggs and palm sugar. Add the pandan leaves and knead until the palm sugar dissolves.

Gradually pour the coconut milk mixture into the egg mixture, stirring continuously until well combined.

Strain the entire mixture through a cheesecloth or fine mesh strainer.

While the mixture rests, fry the shallots until they are golden and crispy. Be careful not to burn them. Drain the oil and set aside the oil in another bowl.

Blend the custard mixture again using a blender to ensure it is well combined and fluffy.

Prepare foil containers. First, scoop the foam on top, then pour the custard mixture until it nearly reaches the top of the foil.

Bake in the oven with the lower heat at 356°F (180°C) for 20 minutes, then switch to upper heat at 356°F (180°C) for 15 minutes.

Once done, remove the dessert from the oven and brush with oil while hot to keep the surface moist and shiny.

Let the dessert cool before sprinkling with fried shallots. If sprinkled while hot, the shallots will become soft from the heat.