Seri Muka
*Glutinous Rice Layer
400g Glutinous Rice
100ml Coconut Milk
150ml Water
1tsp Salt
4pcs Pandan Leaves
Blue Pea Flower Juice (boiled 30pcs flowers + 20g water)
400g Glutinous Rice
100ml Coconut Milk
150ml Water
1tsp Salt
4pcs Pandan Leaves
Blue Pea Flower Juice (boiled 30pcs flowers + 20g water)
1. Soak the rice for 1 1/2 hours. Drain it.
2. Grease the 8"square pan with corn oil.
3. Mix coconut milk, water, salt with rice. Pour it into the cake pan, topped with knotted Pandan leaves. Steam for 30 minutes.
4. After 30 minutes, fluff the rice n remove pandan leaves. Used plastic spoon or banana leaf to flatten the rice. Drizzle with Bunga Gelang juice, unevenly. Steam for another 10 minutes.
2. Grease the 8"square pan with corn oil.
3. Mix coconut milk, water, salt with rice. Pour it into the cake pan, topped with knotted Pandan leaves. Steam for 30 minutes.
4. After 30 minutes, fluff the rice n remove pandan leaves. Used plastic spoon or banana leaf to flatten the rice. Drizzle with Bunga Gelang juice, unevenly. Steam for another 10 minutes.
*Pandan Custard Layer
200ml Pandan Juice
5tbsp corn flour
3 tbsp all purpose flour
3 nos egg
150ml coconut milk
120g sugar
A pinch of salt
200ml Pandan Juice
5tbsp corn flour
3 tbsp all purpose flour
3 nos egg
150ml coconut milk
120g sugar
A pinch of salt
1. Combined Pandan juice, coconut milk, all purpose flour,corn flour n sugar. Mix well. Add eggs, whisk well then strain into a metal bowl.
2. Place pandan mixture over simmering water (double boiler). Stir continuously n cook till custard starts to thicken.
3. Pour Pandan custard into the glutinous rice layer n steam with Low to medium heat for 30 minutes.
4. Remove it from the steamer n allow to cool completely.
2. Place pandan mixture over simmering water (double boiler). Stir continuously n cook till custard starts to thicken.
3. Pour Pandan custard into the glutinous rice layer n steam with Low to medium heat for 30 minutes.
4. Remove it from the steamer n allow to cool completely.
Tip: used plastic knife to cut the kueh, it easier n won't stick. If u used metal knife, u hav to grease ur knife with oil.
Link back to DHM: https://www.facebook.com/photo.php?fbid=1520208894673935&set=pcb.1804310889829838&type=3
Credit: Lisa Yip
Please link back to this post if you're using this recipe: http://dhmrecipes.blogspot.my/2017/01/complete-recipe-seri-muka.html
Please link back to this post if you're using this recipe: http://dhmrecipes.blogspot.my/2017/01/complete-recipe-seri-muka.html
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