Seri muka kuih

Seri muka kuih

Ingredients

  • Rice,
  • Coconut Milk,
  • Water,
  • Salt,
  • Corn Flour,
  • Flour,
  • Eggs,
  • Coconut Cream,
  • Sugar.

Instructions

  • Soak glutinous rice with water for at least 1 ½ hours prior to using. Drain.
  • Prepare a 9-inch round or square cake pan and spray with cooking spray or line with plastic wrap.
  • Mix coconut milk, water, salt and the rice. Pour it into cake pan, topped with the pandan knots.
  • Steam for 30 minutes.
  • After 30 minutes, fluff up the rice and remove pandan knots. Then, using a greased spatula, flatten the steamed rice. Make sure there are no holes/air bubbles and gaps in the rice, especially the sides.
  • Steam for another 10 minutes.
  • Combine pandan juice, coconut milk, all purpose flour, cornflour, and sugar. Mix well.
  • Add eggs and whisk well then strain into a medium sized metal bowl or pot.
  • Place pandan mixture over simmering water (double boiler or bain-marie)
  • Stir continuously and cook till custard starts to thicken. (15 minutes)
  • Pour pandan custard into glutinous rice layer, give it a little tap (for air bubbles) and continue to steam for 30 minutes.
  • Remove kuih seri muka from the steamer and allow to cool completely before cutting into rectangles or diamond shapes.