Added by: Norah Added on: January 5, 2020
Hello everyone. Welcome to Norah’s Cooking Diary.
In this video I am going to share with you a ‘Kuih Seri Muka’ Recipe.
The hint of saltiness in the glutinous rice layer top with the creamy and sweet fragrance of Pandan custard layer is such a delightful combination. This delicacy has a soft and chewy texture that will give you a wonderful pleasure on every bite.
'Kuih Seri Muka' or 'Kuih Salat' is a traditional delicacy that is popular in Malaysia, Singapore and Indonesia. This delicacy has a short list of ingredients and it is easy to prepare at the comfort of your home.
If you enjoy this video, please give it a thumbs up by pressing the like button. Please also share this recipe with your family and friends.
Happy cooking 😉
Several notes here to share with you:
I use canned coconut milk in the recipe. You could use coconut milk squeeze from a fresh grated coconut if you prefer.
Raw sugar tastes less sweet as compared with white sugar. You could use any types of sugar that you prefer.
Steaming the Pandan custard layer with the glutinous rice on the LOWEST heat will give a custard layer that is "springy" to touch.
Here is a quick rundown of the recipe:
100 Gm Plain Flour
350 ml Coconut Milk
4 Eggs (±60 gm each)
120 Gm Raw Sugar
10 Pcs Pandan Leaves
100 ml Plain Water
¼ Tsp Salt
±½ Tsp Pandan Paste
450 Gm Glutinous Rice
250 ml Coconut Milk
100 ml Plain Water
1 Tsp Salt
5 Pcs Pandan Leaves
Soak the glutinous rice with plain water for at least 1 hour. Line a square 20cm x 20cm x 5cm cake tin with two layers of plastic wraps. Fold the Pandan leaves into halves and arrange them in the cake tin in a single layer. Set the cake tin aside until needed. Stir the mixture until the salt is fully dissolved and then set this aside until needed.
After 1 hour, drain the soaked glutinous rice using a sieve over a bowl and discard the water in the bowl. Transfer the soaked glutinous rice into the cake tin prepared earlier. Pour the coconut milk mixture prepared earlier over the glutinous rice. Spread the glutinous rice evenly in the cake tin with a spoon. Steam the glutinous rice in the preheated steamer over MEDIUM heat for 40 mins.
Cut the Pandan leaves into approx. 1cm thickness. Transfer the Pandan leaves into a food processor. Add water into the food processor and process the Pandan leaves into small pieces. Transfer the processed Pandan leaves into a sieve over a bowl. Press the processed Pandan leaves in the strainer with the back of a spoon to extract out the Pandan juice. Discard the Pandan leaves pulp and set the juice in the bowl aside.
Beat the eggs and sugar together with a fork until the sugar is fully dissolved in a bowl. Add plain flour and salt into the bowl and beat the mixture together with the fork until they are combined thoroughly. Add coconut milk into the bowl. Sieve the Pandan juice prepared earlier into the bowl with a finer mesh strainer to remove the fine pulp. Stir the mixture with the fork to combine thoroughly.
Add Pandan paste into the bowl to enhance the Pandan’s flavor and color in the mixture, this is OPTIONAL. Stir the mixture to mix well and transfer them into a small pot. Constantly stir the mixture over LOW heat until it is warm and slightly thicker (do not let the mixture comes to a boil).
Happy cooking 😉🧡