Seri Muka

by - July 11, 2019



The original recipe is adapted from here.  But, I have modified the recipe and method to suit my tastes.   Thank you to Travelling Foodies for sharing this amazing recipe.  This kuih is so delicious.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Seri Muka Recipe

INGREDIENTS:

Glutinous Rice Layer

500g glutinous rice
30 - 50 dried or fresh butterfly pea flowers (bunga telang)
150ml water
300g coconut milk
1 1/2 tsp salt
4 pandan leaves (screw-pine leaves), cut into 4 inches lenght

Pandan Custard Layer

4 eggs (medium size)
270g thick coconut milk
100g organic brown sugar 
20 pieces pandan leaves
135g water
14g corn startch
50g plain flour

Tools

8 inch square pan
Steaming tray

METHOD:

Glutinous Rice Layer
  1. In a saucepan, boil the butterfly pea flowers and 150ml water. Simmer for a minute and off the fire.  Steep for 10 - 15 minutes.  When cool down, strain to extract the indigo blue colouring. Set aside.
  2. Wash the glutinous rice. Soak 1/3 of glutinous rice with the blue colouring extract and balance of rice with water. Soak for at least 4 hours or overnight.  I soaked over night.
  3. The next day or 4 hours later, the rice should be stained with blue color. Drain both glutinous rice.
  4. Prepare the steamer. Line the steaming trays with banana leave and lightly grease with oil. 
  5. Mix coconut milk with salt. Divide into 3 portions.  1 portion for blue rice and 2 portions for white rice.  Pour ½ the coconut mixture from each portion over the rice individually and mix well. 
  6. Place both the glutinous rice into the lined steaming tray.  
  7. Tuck in pandan leaves and steam over high heat for 20 minutes. 
  8. Remove from steamer and fluff the rice with a pair of chopstick and discard the pandan leaves. 
  9. Then add the balance of coconut milk mixture individually to both rice. Return to steamer and steam for another 10 minutes.
  10. Line the 8 X 8 inch square pan with banana leave and lightly grease with oil. Transfer the cooked rice to the pan, alternating the blue portion with white. Level the surface and press down the rice with a scrapper or back of a spoon. I used the bottom of another 7 inch square pan to press down and  compress the rice.  Set aside.

Pandan Custard Layer
  1. Cut the pandan leave into small pieces.  Blend the pandan leaves with water in a food processor.  Drain the pandan juice over a fine sieve and squeeze out the juice as much as you can.
  2. In a mixing bowl, mix the eggs and sugar with a hand mixer.  Add in 135g pandan juice, 270g coconut milk, corn starch and plain flour.  Mix until well combined.  
  3. Strain the mixture into a a heat-proof bowl. 
  4. Place the bowl in a pan with gently simmering water over low heat.  Stir constantly until the custard just begins to thicken.  The batter should be still runny and not viscous. 

Steaming
  1. Return the compressed sticky rice to the steamer. Carefully pour the Pandan Custard (4) over the rice layer.  
  2. Steam over low heat until the pandan custard layer sets.  It took about 25 - 30 minutes.  Please remember to wrap the steamer lid with a towel to prevent condensation water drip on the kuih surface.
  3. Let the kuih cool completely, about 6 hours before cutting.


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