Malaysian·non-vegetarian·medium

Seri muka kuih

Name: Seri muka kuih
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4 servings
Cuisine: Malaysian
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

Alright, folks, gather around for my version of Seri Muka Kuih! Trust me, you're in for a treat with this delightful Malaysian dessert. So, here's what you need to do: First, soak your glutinous rice - oh, and don't be like me and forget about it for hours, ending up with super soggy rice. One time, I got so caught up in a cooking show that I left the rice soaking overnight! Learn from my mistake and set a timer, okay? Now, here's a little tip for you - when pouring the rice mixture into the cake pan, give it a gentle tap on the counter to remove any air bubbles. Those sneaky bubbles can mess with the texture, and we don't want that! And before I forget, let me tell you about the time I mistook salt for sugar in a recipe. Let's just say that dessert turned into a salty disaster! Always double-check your ingredients, my friends. So, get your aprons on, follow the steps with a sprinkle of fun, and indulge in the rich layers of Seri Muka Kuih. Enjoy every bite of this coconutty goodness!

90 min(prep 30 + cook 60)

4 servings

200 kcal

4.3

Ingredients

Rice400g
Coconut Milk150ml
Water100ml
Salt1 tsp
Corn Flour5 tbs
Flour3 tbs
Eggs3
Coconut Cream200ml
Sugar140g

Nutrition

200 kcalper serving

Protein4g8%

Carbs30g57%

Fat8g15%

Fiber1g2%

Sugar10g19%

Directions

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

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