Kuih seri muka — a two-layer Malaysian treat of fragrant steamed glutinous rice topped with a smooth, sweet pandan custard. Soft, creamy and beautifully aromatic.
- 400g Rice
- 150ml Coconut Milk
- 100ml Water
- 1 tsp Salt
- 5 tbs Corn Flour
- 3 tbs Flour
- 3 Eggs
- 200ml Coconut Cream
- 140g Sugar
Video
Preparation
- Soak the glutinous rice in water for at least 1½ hours before using, then drain.
- Prepare a 9-inch round or square cake pan and spray with cooking spray or line with plastic wrap.
- Mix the coconut milk, water, salt and rice, then pour into the cake pan and top with pandan knots.
- Steam for 30 minutes.
- Fluff up the rice and remove the pandan knots, then use a greased spatula to flatten the steamed rice, making sure there are no holes, air bubbles or gaps, especially at the sides.
- Steam for another 10 minutes.
- Combine the pandan juice, coconut milk, plain flour, cornflour and sugar and mix well.
- Add the eggs, whisk well, then strain into a medium metal bowl or pot.
- Place the pandan mixture over simmering water (a double boiler or bain-marie).
- Stir continuously and cook until the custard starts to thicken, about 15 minutes.
- Pour the pandan custard over the glutinous rice layer, give it a little tap to release air bubbles, and steam for 30 minutes.
- Remove from the steamer and allow to cool completely before cutting into rectangles or diamond shapes.
