KUIH - Kuih Seri Muka

By Aemelia

Ingredients

• OR to play around with using cup:
• (A)
• 300 gm glutinous rice
• 50 ml coconut milk
• 200 ml water
• 1 tsp salt
• (B)
• 150 ml eggs (3 medium, grade B or C)
• 150 ml coconut milk
• 150 ml pandan juice
• 180 gm sugar
• 15 gm cornstarch
• 30 gm all purpose flour
• Rice : 1cup
• Coconut milk: 2 Tbsp
• Salt: 1/2 tsp
• Water: Just put enough to be slightly above rice, say about.... 3mm
• Eggs: 2 Large, A grade
• Liquid (no matter how much the ratio of coconut milk and pandan juice) : 1 cup
• Sugar: 1/2 cup
• Flour : 1 heaped Tbsp

Details

Adapted from wendyinkk.blogspot.com

Preparation

Step 1

1. Soak rice for at least 2 hours. Drain. Put rice into a baking pan suitable for steaming. Mix it with coconut milk and salt. Add in water. Make sure the water is abt 3mm above the rice. If added in the stated amount and it seems slightly more, it’s ok. But not higher than 1cm definitely! If water level’s too low, add more water. Cos it depends on how well u drain the rice.
2. Steam rice on high heat for 20-30 minutes until rice turns translucent. Remove from heat and immediately fluff rice with a fork or chopstick. Place rice into a 8 inch round pan or 7 inch square pan. Level and press rice to compact it. U may either use a flat bottomed glass or a layer cake press. If ur hands are heat resistant, u may use it too!! Haha! But do it over a aluminium sheet or baking paper. Do this while the rice is still hot. Return compacted rice in pan to steamer and steam until custard is ready.
3. Mix all the ingredients in (B) and cook in a heavy saucepan on low heat, stirring slowly all the time to ensure it doesn’t burn until it thickens slightly. Remove from heat.
4. Pour (3) over compacted rice and steam on medium low heat for 25 minutes. Do not use high heat as it will cause the kuih surface to be uneven… suitable for surfing.
5. Cool kuih thoroughly before cutting into pieces.