Kuih Seri Muka

Kuih Seri Muka

I have made lots of seri muka over the years.  Some recipes are better than others.  This is from Nonya Favorites.  It is absolutely no fail, and has the perfect balance.  However, this photo is a poor representation of it.  This piece had been in the fridge for 2 days before I remembered to photograph it.

White base layer
250g glutinous rice, soaked overnight
250g thin coconut milk
3/4tsp salt
2 pandan leaves

Green Top layer
200g sugar
100ml water
6 large eggs
30g custard powder
1tbsp plain flour
1tsp tapioca flour
300ml thick coconut milk
1/2tsp pandan paste

1. Drain the glutionous rice and put it into a 20cm square tray. Mix the thin coconut milk with the salt and add to the rice. Place 2 pandan leaves on top.
2. Steam the rice layer for 20 mins. While steaming the bottom layer, prepare the top layer.
3. Bring the sugar and water to a boil in a pot. Stir to dissolve the sugar. Remove from heat and cool.
4. Break the eggs into a mixing bowl and beat lightly with a fork. Stir in the cooed sugar syrup.
5. Mix the custard powder with the plain flour, tapioca flour and the thick coconut milk and add to the egg mixture. Add in the pandan paste, stir to blend. Strain.
6. Meanwhile, remove steamed rice layer from steamer. Press down on rice to compact it with the bafk of a wet spoon. Return to steamer and cook for another 3 minutes (the bottom layer has to be hot when pouring on the top layer)
7. While warming the bottom layer, cook the top layer. Pour the batter from step 5 into a pan and cook, stirring continously over low heat until mixture starts to become lumpy, about 1-2 mins.
8. Pour the green mixture over the steamed glutinous rice in the steamer slowly. Steam for 15-20 mins over low heat till set.
9. Cool the kuih for at least 2 hours before cutting into diamond shapes.