The first time I made this was in the U.S, and I used imitation pandan flavoring and green food coloring for that. I'm planning to cut down imitation flavoring and coloring in my cooking, and I was happy to find frozen pandan leaves at Toko Idriani (Asian market) in Wageningen.
A problem in making this kuih for me is steamer, I don't have one, and I don't feel like buying one as it is rather expensive here (I'm a cheapskate student). So, I decided to use what I have at home - microwave! I've heard my friends cook rice using microwave, so it is possible to do for glutinous rice as well.
The recipe was based from The Hungry Excavator with slight modification. There is not much difference with the result, but I think steaming makes this kuih more fluffy. You can try this method if you are in a hurry, or if you don't have a steamer at home ;)
Kuih Seri Muka
[click for printable version]
Pandan Water
12 pandan leaves, cut into pieces
100 ml water
Bottom Layer (glutinous rice):
200 g glutinous rice (soaked overnight, drained)
125 ml coconut milk + 125 ml water
1 tsp salt
2 pandan leaves (knotted)
Upper layer (pandan custard):
2 large eggs
80 g castor sugar
200 ml coconut cream + 100 ml water
10 0ml pandan water
40 g tapioca flour
25 g plain flour
1/2 tablespoon corn flour
Method:
To make pandan water:
1. Blend the pandan and water in 3-4 batches, strain the mixture.
To make the kuih
2. Mix the rice, coconut milk solution, salt in a 24 cm springform pan, add pandan leaves on top and cook using microwave power high for 7 minutes, and using 60% power for 10-15 minutes (or until the rice is cooked). *If coconut water mixture drips from the pan, add more coconut water, and do the same if the glutinous rice is still dry and not cooked.
Pandan Water
12 pandan leaves, cut into pieces
100 ml water
Bottom Layer (glutinous rice):
200 g glutinous rice (soaked overnight, drained)
125 ml coconut milk + 125 ml water
1 tsp salt
2 pandan leaves (knotted)
Upper layer (pandan custard):
2 large eggs
80 g castor sugar
200 ml coconut cream + 100 ml water
10 0ml pandan water
40 g tapioca flour
25 g plain flour
1/2 tablespoon corn flour
Method:
To make pandan water:
1. Blend the pandan and water in 3-4 batches, strain the mixture.
To make the kuih
2. Mix the rice, coconut milk solution, salt in a 24 cm springform pan, add pandan leaves on top and cook using microwave power high for 7 minutes, and using 60% power for 10-15 minutes (or until the rice is cooked). *If coconut water mixture drips from the pan, add more coconut water, and do the same if the glutinous rice is still dry and not cooked.
3. Take out the pandan leaves, and set the pan aside
To make custard layer:
4. Whisk the eggs and sugar until sugar is dissolved. Add in pandan water, coconut cream, water and mix well.
5. Sift in all the flours and whisk till well combined, strain the mixture into a large pot and let rest for 10 minutes.
6. Under medium heat, stir the custard mixture using wooden spatula until just thickens (don't overcook it).
7. Pour mixture over the rice and push the air bubbles to the site.
8. Put in the microwave and cook using 60% power for 15 minutes (or until custard layer is done)
9. Allow to cool, and cut it into rectangular shape using a knife that has been oiled.
p.s: Coconut cream is the concentrated version of coconut milk. If you can't find coconut cream, just use more coconut milk without diluting it with water.
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