Kuih Seri Muka (Pandan Custard on Sticky Rice)

Name: Kuih Seri Muka (Pandan Custard on Sticky Rice)
Total time: 1 h 30 min
Yield: 12
Cuisine: Malaysian (Malay kuih)
Ingredients: 400 g Glutinous rice, soaked 4 hours; 250 ml Coconut milk, for the rice; 1 tsp Salt; 2 Pandan leaves, knotted; 8 Pandan leaves, for the juice; 150 ml Water, for the juice; 4 Eggs; 150 g Sugar; 60 g Plain flour; 20 g Cornstarch; 300 ml Coconut milk, for the custard

'Pretty face' — a two-layer steamed kuih: coconut-milk glutinous rice pressed firm on the bottom, a green pandan-and-egg custard set on top, cut into diamonds. One of Malaysia's hundred declared heritage foods, and the kuih every Malay bakery has by 7 a.m.

မူလအရင်းအမြစ်

ချက်ပြုတ်နည်း — Malay home kitchens · 🏺 Traditional · Malay household cooking, Peninsular Malaysia

Malaysia · the 'pretty face' kuih — An ownerless traditional sweet, so no cook is credited. The cited article confirms kuih seri muka — 'pretty face cake' — as a two-layered Malay dessert of steamed glutinous rice below and a green pandan custard above, with coconut milk in both layers, found in Malaysia, Indonesia and Singapore, and declared one of Malaysia's 100 heritage foods in 2009. The pressing rule, the pre-thickened custard, timings and quantities are this book's own.

Wikipedia တွင် နောက်ခံအချက်အလက် ↗

ချက်နေပုံ ကြည့်ရန် · ဗီဒီယို 3 ခု

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⏱ 90 မိနစ်🍽 12 ယောက်စာ🔥 260 kcal🇲🇾 Malaysia

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🛒 ပါဝင်ပစ္စည်းများ ဝယ်ရန်

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အဆင့်များ

Drain the rice and mix with the 250 ml coconut milk and salt in a 20 cm square tin lined with banana leaf or baking paper. Tuck in the knotted pandan. Steam 25 minutes until the rice is cooked and the milk absorbed.
Remove the pandan. With the back of a spoon dipped in oil, press the hot rice down hard and evenly into a flat, compact layer.
💡 Press harder than seems polite. A loose rice layer lets the custard seep down and the two layers never separate cleanly on the knife.
Blend the 8 pandan leaves with the 150 ml water and squeeze through a cloth to get about 120 ml of green juice.
Whisk the eggs and sugar, then the flour and cornstarch, then the 300 ml coconut milk and the pandan juice, until smooth. Strain.
Cook the custard in a pan over low heat, stirring, 3–4 minutes only until it thickens slightly to the consistency of thin cream — not until set. Pour it over the pressed rice.
💡 Pre-thickening the custard is the trick that stops it soaking into the rice. Pour it raw and the green sinks; cook it solid and it will not level.
Wrap the steamer lid in a cloth and steam over medium-low heat 30 minutes until the custard is set and a knife comes out clean. Cool completely — at least 2 hours — before cutting into diamonds with an oiled knife.

💡 အကြံပြုချက်များ

Medium-low steam. Fierce steam makes the custard bubble and pit; the top should be smooth and matte green.
Its sibling kuih talam is the same idea with a white coconut layer on top of a green base. Both keep a day at room temperature under a cloth, no longer.