Seri Muka Kuih

Ingredients

• 400 gglutinous rice, soak in water for at least 1.5 hours before using, then drain
• 150 mlcoconut milk, for rice layer
• 100 mlwater, for rice layer
• 1 tspsalt
• 200 mlcoconut cream, for pandan custard layer
• pandan juice
• pandan leaves, tied into knots for steaming rice
• 3 tbspall-purpose flour, for pandan custard layer
• 5 tbspcorn flour, cornstarch; for pandan custard layer
• 3eggs, for pandan custard layer
• 140 gsugar, for pandan custard layer

Method

1. 1

   Soak the glutinous rice in water for at least 1.5 hours. Drain well.

2. 2

   Prepare a 9-inch round or square cake pan by spraying with cooking spray or lining with plastic wrap.

3. 3

   Mix the coconut milk, water, salt and drained rice together. Pour into the prepared pan and top with pandan knots.

4. 4

   Steam for 30 minutes.

5. 5

   Remove pandan knots and fluff up the rice. Using a greased spatula, flatten the rice firmly into an even layer with no holes, air bubbles or gaps, especially at the sides.

6. 6

   Return to the steamer and steam for another 10 minutes.

7. 7

   Combine pandan juice, coconut cream, all-purpose flour, cornflour and sugar in a bowl and mix well.

8. 8

   Add eggs and whisk well, then strain the mixture into a medium metal bowl or pot.

9. 9

   Place the pandan mixture over simmering water (double boiler or bain-marie). Stir continuously until the custard thickens, about 15 minutes.

10. 10

    Pour the pandan custard over the glutinous rice layer. Tap the pan lightly to release air bubbles, then steam for 30 minutes.

11. 11

    Remove from the steamer and allow to cool completely before cutting into rectangles or diamond shapes.