Kuih Seri Muka (aka Kuih Pulut Kaya) is a popular local kuih. It is made up of a lower glutinous rice layer and a top egg custard layer made from a combination of pandan juice, santan, sugar, wheat flour and corn flour. It can be eaten during breakfast or as tea time snack.
Ingredients:
(a) The Top Layer
- 10-12 pandan leaves
- 300 ml thick coconut milk
- 2 eggs
- 100 g caster sugar
- 2 tbsp all-purpose flour
- 40 g corn flour
- A pinch of salt
(b) The Bottom Layer
- 300 g glutinous rice
- 250 ml thin coconut milk
- A pinch of salt
Method:
- Prepare the bottom layer first:
- Soak the glutinous rice for at least 4 hours.
- Drain the water after 4 hours.
- Mix the rice with thin coconut milk.
- Add in a pinch of salt and stir.
- Grease a 7 inch square pan. You may line the base with a banana leave.
- Pour the rice with thin coconut milk into the pan.
- Steam for about 30 minutes in total over low to medium heat. After the first 15 minutes, open the cover of the steamer and press down the rice to compress it. Close back the cover and steam for the remaining 15 minutes.
- While waiting for the rice to cook, prepare the top layer.
- Prepare the top layer:
- Cut the pandan leaves into small pieces.
- Put the pandan leaves into the blender.
- Pour the thick coconut milk into the blender.
- Blend and sieve the mixture to get 300 ml pandan coconut milk. You may add a little water to top it up to 300 ml.
- Put the eggs and sugar into a bowl. Stir to dissolve the sugar.
- Put the flour, corn flour, sugar and salt into a mixing bowl. Stir well to combine.
- Add the egg and sugar mixture into the mixing bowl. Stir well to combine.
- Add the pandan coconut milk into the mixing bowl. Stir with a whisk to ensure that all are well incorporated and a smooth batter is formed.
- Sieve the batter to get rid of any remaining lumps.
- Optional. You may pour the batter into a saucepan to heat it up slightly (over very low heat) before pouring onto the glutinous rice layer. Stir it continuously to prevent any lumps from forming.
- Open the steamer cover and pour the heated batter on top of the glutinous rice layer.
- Close the cover and steam over very low heat (to obtain a smooth surface) for 35 minutes.
- Once cooked, remove the kuih from the steamer.
- Let it cool down completely before cutting it up.
