Seri muka kuih
Seri muka kuih — a traditional Malaysian dessert recipe.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Dessert, Malaysian, Vegetarian, Dairy-Free, Pork-Free, Beef-Free, Lamb-Free, Chicken, Turkey-Free, MSG-Free, Fish-Free, Shellfish-Free
Ingredients
- 400 cup rice
- 150 ml coconut milk
- 100 ml water
- 1 g salt
- 5 g corn flour
- 3 g flour
- 3 pcs eggs
- 200 tbsp coconut cream
- 140 g sugar
Instructions
- Cover the glutinous rice with water and let it soak for at least 1½ hours, then drain off the soaking liquid.
- Prepare a 9-inch round or square cake pan by coating it with nonstick spray or lining it with plastic wrap.
- Combine the drained rice with coconut milk, water, and salt, transfer the mixture to the prepared pan, and arrange pandan knots on top.
- Steam the rice layer for 30 minutes.
- When the 30 minutes are up, fluff the rice, remove the pandan knots, then use a lightly oiled spatula to press and smooth the surface and sides, filling any holes or gaps.
- Place the pan back in the steamer and continue steaming the rice for an additional 10 minutes.
- In a bowl whisk together the pandan juice, coconut milk, plain flour, cornflour (cornstarch) and sugar until smooth.
- Beat in the eggs until fully incorporated, then strain the mixture into a medium metal bowl or saucepan.
- Set the pandan mixture over simmering water (a double boiler) and stir constantly, cooking until the custard begins to thicken, about 15 minutes.
- Pour the pandan custard evenly over the steamed sticky rice, tap the pan to remove any trapped air, then steam for 30 minutes.
- Lift the kuih seri muka from the steamer and let it cool completely before slicing into rectangles or diamond shapes.