Kuih Seri Muka.

I have been making a lot of Asian desserts and food recently, such a Lai Wong Pau (Steamed custard bun) and Yam cakes. Ive come to realise that steaming is such a common cooking technique for the asian cuisine as it cooks things gently, producing food with silky, soft or chewy textures.

The recipe I'm sharing today is basically my favorite Kuih of all the Nonya kuihs, called Kuih Seri Muka. Its my favorite because of the glutinous rice in it. I LOVE things that are chewy, such as pearls in bubble tea, korean rice cakes, steamed lotus rice, mochi....

I only came to know of this kuih's name after much searching and typing things like "pandan coconut glutinous rice" on google. I like how the added salt in the recipe balances out the sweetness, just like in chocolate recipes!

Kueh Seri Muka

Recipe adapted from mykitchen

Ingredients:

Bottom Layer

250g Glutinous Rice, soaked for 4 hours and drained

170ml Thin Coconut Milk

1/2 tsp Salt

Top Layer

2 Eggs

150g Castor Sugar

120ml Pandan Water (Blend 10 pandan leaves with 120ml water and squeeze out water through paper towels or muslin)

400ml Coconut Milk

120g All-purpose Flour

3 tbsp Tapioca flour or Corn flour

1/4 tsp salt

Green Colouring (optional)

For Bottom Layer:

1. Mix glutinous rice with coconut milk and salt and steam on high heat for 30 minutes.

2. Pluff it up using a fork and let it Rrest for about 10 minutes

3. Transfer and press steamed rice onto a bottom of a 8" square pan using wet fingers or by placing cling wrap on top. Make sure it is conpacted firming so as to ensure that the layers do not merge.

For Top Layer:

1. Beat eggs with sugar until sugar is dissolved.

2. Add in pandan water, coconut milk, salt and green colouring. Mix well.

3. Sift in flours and whisk till well combined. Strain the mixture and rest for 10 minutes.

4. Pour the mixture in the pan over the rice layer and steam on medium heat for 30 minutes.

5. Cool completely in pan before serving.