Sunday, 21 October 2007

Seri muka

For bottom layer:
  • 300g glutinous rice, wash & soaked for 4-5 hours and drained
  • 200ml thin coconut milk
  • 1/2 tsp salt
  • 2 to 3 pandan leaves
Green topping (top layer):
  • 2 eggs
  • 100g castor sugar
  • 180ml thick coconut milk
  • 1/2 tsp pandan paste or 4-5 pandan leaves,cut into pieces and blends with 100ml water
  • 1/8 tsp salt
  • 40g plain flour
For the bottom layer:- Combine glutinous rice, salt and coconut milk in a 18cm round cake pan. Place the pandan leaves on top of the mixture and steam over rapidly boiling water for about 30-35 minutes or until the rice cooked through. Discard the pandan leaves. Fluff up the rice, then press rice firmly down.
For the bottom later:- Stir eggs, sugar, thick santan, 1/2 tsp pandan paste (or 1 tbsp pandan juice and add a drop of green colouring) and flour until sugar is dissolved. Add in the salt to mix then strain the batter.
Just before pouring the green batter scratch the lightly surface of the steamed ricw with a fork. Gradually pour the green batter over the rice. Steam over a medium to low heat for 12-15 minutes or until set.
Remove the kuih and leave a side to cool completely before cutting into pieces.

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