Recipe: Kuih seri muka labu (glutinous rice with pumpkin custard layer)

Few months ago I wrote a recipe of my favorite kuih - kuih seri muka . Well, weeks ago I made a fusion version of my favorite kuih using pumpkin custard as the top layer (labu = pumpkin). The combination of sticky rice with pumpkin tastes great, and I was surprised how it turns out to be. It's like enjoying both of my favorite Malaysian and American desserts in one bite (I love the American pumpkin pie!).

Instead of using a microwave to cook the sticky rice I used a rice cooker, and I must say that I'm going to stick with using that from now on. It didn't create mess like what I had experienced before (it must be the springform pan...geez). Anyway, since now is the pumpkin season *yeay* why don't you just give this recipe a try. It's a great way to impress your family and friends ;)

Kuih seri muka labu
[click for printable version]

Bottom Layer (glutinous rice):
200 g glutinous rice (soaked for an hour, drained)
125 ml coconut milk + 125 ml water
1 tsp salt

Upper layer (pumpkin custard):
3 large eggs

500 gm pumpkin - roast until soften
1/2 cup coconut milk

5 tablespoons dark brown sugar (or to taste)
1 teaspoon cinnamon powder

1/4 teaspoon nutmeg powder

1/4 teaspoons salt

Method:

1. Cook the rice in the rice cooker until set. Fluff up the rice using a fork and put it in a 24 cm springform pan which has been oiled and press the rice until compact, set aside.

2. Combine all the ingredients for the custard in a food processor and processed the mixture. Pour the custard layer on top of the rice layer and bake in the 180 degrees Celsius for 40 minutes or until the custard layer becomes brownish.

3. Let the kuih cools to a room temperature, and cut it using oiled knife.

p.s: This dessert tastes sooo good despite the look haha