Weeknight170min

Seri muka kuih

Name: Seri muka kuih
Prep time: 100 min
Cook time: 70 min
Total time: 170 min
Yield: 4 servings
Ingredients: 400.00 grams Rice; 150.00 milliliters Coconut Milk; 100.00 milliliters Water; 1.00 teaspoons Salt; 5.00 tablespoons Corn Flour; 3.00 tablespoons Plain Flour; 3.00 pieces Eggs; 200.00 milliliters Coconut Cream; 140.00 grams Sugar

Dessert dish from Malaysian cuisine

Ásgeir Hólm

0 likes·0 saves

Contains:GlutenEggDairy

Ingredients

Adjust servings

14 oz(400 g)
rice
5.1 fl oz(150 ml)
coconut milk
3⅖ fl oz(100 ml)
water
1 tsp
salt
5 tbsp
corn flour
3 tbsp
plain flour
3
eggs
6⅘ fl oz(200 ml)
coconut cream
4.9 oz(140 g)
sugar

Instructions

0/12 done

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.