Seri Muka Kuih
A Malaysian delicacy — a layered sweetness with a glutinous rice base and a delicate pandan cream. This festive treat with a subtle coconut aroma will win the heart of any sweet lover.
Ingredients
- 400 g Glutinous rice
- 150 ml Coconut milk
- 100 ml Water
- 1 tsp Salt
- 5 tbsp Cornstarch
- 3 tbsp Wheat flour
- 3 pcs Eggs
- 200 ml Coconut cream
- 140 g Sugar
Instructions
- Soak the glutinous rice in water for at least one and a half hours, then drain thoroughly.
- Prepare a round or square baking pan 23 cm in diameter: grease it with oil or line it with plastic wrap.
- Mix the coconut milk, water, salt, and soaked rice. Transfer the mixture to the prepared pan.
- Steam for 30 minutes.
- After cooking, fluff the rice with a damp spatula and press it down firmly, eliminating air pockets and gaps, especially along the edges of the pan. Continue steaming for another 10 minutes.
- For the pandan cream: mix the coconut cream, wheat flour, cornstarch, and sugar until smooth.
- Add the eggs and whisk well, then strain the mixture through a sieve into a metal bowl or saucepan.
- Place the bowl with the pandan mixture in a double boiler (over a pot of boiling water) and stir continuously until the cream thickens. This will take about 15 minutes.
- Carefully pour the pandan cream over the rice layer, gently shake the pan to release air bubbles, and continue steaming for another 30 minutes.
- Remove the cooked kuih from the steamer and let it cool completely. Cut into rectangular or diamond-shaped pieces and serve.