Seri Muka

Once I start, I can't stop! It all started when my other half suggests to bring a dessert to a host who were planning on making nasi lemak.

 First time doing it and it was a hit. The flavours were there. Only needed to tweak the steaming process as it didn't come out flat after trying for three times. MOH thinks it's to do with the coconut cream brand used. Which can be true.

 I relied on this recipe when making it and substitute the Pandan leaves to a paste which I had cleverly add to reach the right colour.

Flavour tastes amazing regardless!






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
• 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 water
• drops of pandan essence to suit colour
• 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. 
3. Mix the eggs, coconut milk, sugar, pandan juice and flour. Stir until smooth. 
4. Cook over boiling water (using double boil method) until the mixture thickens slightly but still runny enough to pour. 
5. After 20 minutes, take out the glutinuous rice mixture, stir and flatten it with spoon or hands. 
6. Make sure it is compact. 
7. Use a sieve to pour the egg mixture on to the rice mixture. 
8. Steam on medium heat for 30 minutes. 
9. Leave to cool before cutting into diamond-shaped or rectangle-shaped pieces.