Seri Muka

Seri Muka

Seri Muka is amazing Malaysian kuih (sweet cake) made of glutinous rice, coconut milk, sugar and pandan leaves. Seri Muka is a dainty and yummy dessert. It’s been a while since I posted The Recipes Hatiku. Malaysia is a small country and when it comes to a country’s cuisine, there is a limit to the number of recipes available. Unfortunately Malaysia is not China, which has unlimited list of regional Chinese recipes that will probably take a very long time to cover. I still cook Malaysian food and my ultimate food love will always be Malaysian food, nothing will ever change that. However, I have to save some The Recipes Hatiku for the future, if and when I publish a Malaysian cookbook…so for now, please bear with me with fewer The Recipes Hatiku on the site..

Ingredients:

For Bottom Layer:

300 g glutinuos rice (soak for 30 minutes in water)

200 ml thin coconut milk (100ml coconut milk plus 100 ml water)

2 screwpine (pandan) leaves (optional)

1 teaspoon salt

For Top Layer:

200 ml thick coconut milk or coconut cream

2 large eggs plus 2 egg yolks

170 g sugar

100 ml pandan/screwpine juice (from 8-10 pandan leaves)

5 tablespoon all-purpose flour + 2 Tablespoon cornstarch

Method:

1.      Mixed all the ingredients for the bottom layer and steam on high heat for 20 minutes.

2.      Meanwhile prepare the top layer. Mix the eggs, coconut milk, sugar, pandan juice and flour. Stir until smooth. Cook over boiling water (using double boil method) until the mixture thickens slightly but still runny enough to pour.

3.      After 20 minutes, take out the glutinuous rice mixture, stir and flatten it with spoon or hands. Make sure it is compact. Use a sieve to pour the egg mixture on to the rice mixture.

4.      Steam on medium heat for 30 minutes. Leave to cool before cutting into diamond-shaped or rectangle-shaped pieces.