RECIPE | Kuih Seri Muka 香兰糯米糕| Kueh Salat

Kuih Seri muka is a Malaysian steamed dessert which consist of glutinous rice, layered with sweet coconut pandan custard. Seri Muka means pretty face, because of the smooth surface.This kuih can be served for breakfast and during tea time.
💡To steam this kuih, you need to have patience. Here are some tips for you:-
1) Bottom layer - you need to really press the rice to make it compact.
2) Pandan custard mixture - cook at low heat. once it turns abit thicken, remove from heat and keep stirring. Make sure the custard is abit 'gluey' like Kaya texture. This will prevent the custard from seeping through the rice.
3) When steaming the kuih, make sure no water drips onto the surface. You may steam 45 - 60 minutes.
4) Do not cut your kuih immediately after steamed, wait for the kuih to cool completely.

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Recipe
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Glutinous rice (350g wash & soak overnight) - Drain
Coconut milk (150ml)
Water (50ml)
Salt (1 tsp)
Pandan leaves (4 pcs)
1) Drain glutinous rice, add in coconut milk, water, salt and pandan leaves. Steam 30 min (over medium high heat)
2) Prepare a Square tray (8"x8") and oil banana leaf

Prepare top layer - Coconut Pandan Custard
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Pandan leaves (8 pcs washed)
Water (100ml)
3 eggs
Caster sugar (110g)
All purpose flour (4 tbsp)
Corn flour (3 tbsp)
Coconut milk (200ml)
Pandan juice (100ml)
Salt to taste
green food coloring (1/2 tsp)
1) Blend pandan leaves with water until fine. Strain pandan juice.
2) Whisk eggs with caster sugar. Add in all purpose flour, corn flour. Mix until smooth.
3) Add in coconut milk, pandan juice, salt, and green food coloring (optional).
4) Strain the mixture.

Cooking method:-
1) Transfer steamed rice to square tray
2) Press rice until flat and compact
3) Cook coconut pandan mixture over low heat. Stir constanly (untill mixture thickens) then pour into pan (over rice). Even out layer
4) Cover with aluminium foil. Steam (45 min over low heat)
5) Remove and let cool completely (~ 4-5 hrs)
6) Cut into (diamond shapes)

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