Sunday, April 5, 2009
Kuih Seri Muka (Custard/Glutinous Rice Pudding)
Made this local favourite kuih this afternoon since there's a packet of glutinous rice sitting on the tabletop for quite sometime now. Gave some to my friendly neighbour to help finish it since this kuih can't be kept for long because of coconut milk in the custard. It's great for breakfast or with a cup of tea in the afternoon as a snack.
Want to try it? Here's the recipe:-
300g glutinous rice, washed and soaked for several hours or overnight, then drained well
½ - ¾ tsp salt
200ml thin coconut milk
1 pandan leaf (screwpine leaf), knotted
6-7 pandan leaves, cut into 4-5 cm lengths
180ml coconut milk (extracted from 1 grated coconut)
150g castor sugar
1 tbsp cornflour
1 tbsp all purpose flour
Put well-drained glutinous rice in a 20cm square cake tin. Add salt to coconut milk and mix then pour over the rice. Stir well and place knotted pandan leaf on top.
Steam the rice over rapidly boiling water for 10-20 minutes or until rice grains are completely cooked.
Discard pandan leaf. Fluff up the rice with a wooden fork. Use a piece of banana leave or a piece of foil to lightly press down the rice into the cake tin until it is compact. Steam the rice again for 12-15 minutes.
To prepare the top layer:
Process the pandan leaves in a food processor until u get a fine pulp. Strain the pandan juice through fine muslin. (Use only 100ml strained pandan juice)
Combine 3ggs, sugar and coconut milk. Stir lightly until sugar dissolves, then add pandan juice and the 2 types of flour to mix.
Make sure the mixture is smooth. Strain into a metal bowl and allow to sit over a saucepan of simmering water. Use a wooden spoon to stir continuously until the custard starts to thicken slightly.
Pour the custard over the prepared rice and steam over GENTLE HEAT for 25 minutes or until completely set. (Do not steam over rapidly boiling water otherwise the custard layer will not be smooth) Allow to cool before cutting diagonally.
Note: If you can't find screwpine leaves, just add a drop of green colouring in the custard mixture.