Cookbook:Kuih Seri Muka (Malaysian Sticky Rice with Pandan Custard)
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Kuih Seri Muka (Malaysian Sticky Rice with Pandan Custard) | |
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Category | Dessert recipes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Ingredients
[edit | edit source]Base
[edit | edit source]Topping
[edit | edit source]Procedure
[edit | edit source]- Cover the rice with cool water, and leave to soak for 6–12 hours. Drain.
- Bring several inches of water to a boil in the bottom of a steamer pot.
- Combine the drained rice, coconut milk, and salt in a pan or dish. Place the pandan leaf on top.
- Place the pan in the steamer, and steam until the rice has absorbed the liquid and is cooked through.
- Use a fork to fluff the rice, then press evenly into a pan lined with banana leaf to make an even base.
- Beat together the eggs and the sugar, then stir in the pandan juice and coconut milk.
- Strain the egg mixture to remove any air bubbles.
- Steam the pan of rice for 5 minutes, then remove from the steamer.
- Gently stir the egg mixture, then pour it over the rice base.
- Place the pan back in the steamer. Wrap the lid of the steamer with a cloth to prevent water from dripping back down onto the custard.
- Steam for 15–20 minutes, or until the custard is firm and a skewer inserted into it comes out clean.
- Remove the pan from the steamer, and allow it to cool completely. To speed cooling, place it in a larger tray of cold water.
- Unmold the custard, and cut it diagonally into diamonds.