Friday, November 25, 2011

Kuih Seri Muka

Recipe: source from "Aromas of Kuihs"- by Amy Wong

300g glutinous rice
60ml coconut milk
200ml water
3/4 tsp salt
1.1/2 sugar
4 pieces pandan leaf
2 egg )
120g caster sugar ) Mixed till sugar dissolved

25g corn flour
25g custard powder
1/4 tsp vanilla essence
1/4 tsp salt
2-3 drops yellow colouring
300ml coconut milk
120ml water

Adequate blue-pea flower juice

1. BASE: Wash glutinous rice, soak it for 2 hours. Drain and place it into a large bowl . Mix in remaining base ingredients and steam for 30 -35 minutes till cooked.

2. Discard pandan leaf. Mix the blue-pea flower juice with 1/3 of the steamed glutinous rice, then combine it with the rest of the glutinous rice lightly, return to steam for another 10 minutes.

3. Place the cooked glutinous rice into a greased 7"x7" square mould, level it and press tightly down the rice or place a heavy object on top to compress the rice (about 30 minutes).

4. Mix ingredients B with ingredients C and filter, then cook till slightly thickened. Pour the mixture onto steamed glutinous rice and steam again for 20-15 minutes. Leave to cool completely before cutting into pieces.

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