Recipe Notes:

• 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.

• I use ‘KOEPOE’ Pandan Paste to enhance the flavor and color of the Pandan custard layer in the recipe. This is OPTIONAL. Adjust the quantity to suit your preferred color shade.

• Steaming the Pandan custard layer with the glutinous rice on the LOWEST heat will give a custard layer that is "springy" to touch.

• The ‘kuih’ is best consumed on the same day. Any leftover may be stored in a food container and kept in the refrigerator for 2-3 days. The glutinous rice will become hardened in the process. To soften the texture, the ‘kuih’ should be re-steamed again before consuming.

INGREDIENTS FOR GLUTINOUS RICE LAYER

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(Serves 10-12 peoples)

✅️ 450 Gm Glutinous Rice

✅️ 250 ml Coconut Milk

✅️ 100 ml Plain Water

✅️ 1 Tsp Salt

✅️ 5 Pcs Pandan Leaves

INGREDIENTS FOR PANDAN CUSTARD LAYER

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✅️ 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

METHOD OF PREPARATION:

1. 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.

2. 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.

3. 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).

4. After 40 mins, carefully remove and discard the Pandan leaves from the steamed glutinous rice. Transfer the steamed glutinous rice from the steamer to the table. Press the steamed glutinous rice evenly with a plastic scraper until it is nicely compacted. Score the surface of the compacted glutinous rice with the plastic scraper. Pour the warm Pandan custard prepared earlier into a strainer over the compacted glutinous rice for a smooth consistency.Transfer the cake tin to a preheated steamer over LOWEST heat and continue to steam for 45 mins or until the custard layer is "springy" to touch. Tilt the steamer cover every 15 mins of cooking time to avoid steaming water from dropping onto the custard’s surface.

5. After 45 mins, transfer the steamed glutinous rice Pandan custard layer to the table. Leave it to cool completely before cutting.

6. After the ‘kuih seri muka’ has cooled completely, remove the ‘kuih’ from the cake tin and transfer them to a cutting board.

RECIPE PHOTO GALLERY