Seri muka kuih

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

Directions

1. Step 1: Soak glutinous rice with water for at least 1 ½ hours prior to using. Drain.
2. Step 2: Prepare a 9-inch round or square cake pan and spray with cooking spray or line with plastic wrap.
3. Step 3: Mix coconut milk, water, salt and the rice. Pour it into cake pan, topped with the pandan knots.
4. Step 4: Steam for 30 minutes.
5. Step 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. Step 6: Steam for another 10 minutes.
7. Step 7: Combine pandan juice, coconut milk, all purpose flour, cornflour, and sugar. Mix well.
8. Step 8: Add eggs and whisk well then strain into a medium sized metal bowl or pot.
9. Step 9: Place pandan mixture over simmering water (double boiler or bain-marie)
10. Step 10: Stir continuously and cook till custard starts to thicken. (15 minutes)
11. Step 11: Pour pandan custard into glutinous rice layer, give it a little tap (for air bubbles) and continue to steam for 30 minutes.
12. Step 12: Remove kuih seri muka from the steamer and allow to cool completely before cutting into rectangles or diamond shapes.