Seri muka kuih

Dessert · Malaysian classic.

Ingredients

• 400g Rice
• 150ml Coconut Milk
• 100ml Water
• 1 tsp Salt
• 5 tbs Corn Flour
• 3 tbs Flour
• 3 Eggs
• 200ml Coconut Cream
• 140g Sugar

Method

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

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