Kuih Seri Muka (Traditional)
Hidangan tradisional · Malaysian
A classic two-layered dessert with a glutinous rice base and a pandan-custard top. The bottom layer is steamed glutinous rice cooked in coconut milk, while the top layer is a sweet, fragrant custard made with pandan juice and coconut milk.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Glutinous rice2 cups
- Coconut milk2 cups
- Pandan leaves5-6 stalks
- Water1.5 cups
- Sugar1 cup
- Eggs2 large
- Salt1/2 teaspoon
- Cornstarch2 tablespoons
Langkah
- 1
Rinse glutinous rice and soak for at least 2 hours or overnight. Drain well.
- 2
Steam the glutinous rice for 20-25 minutes until cooked. While hot, mix with 1 cup of coconut milk and 1/2 teaspoon salt. Press firmly into a greased 8x8 inch baking pan.
- 3
Blend pandan leaves with 1/2 cup water to extract juice. Strain and discard solids.
- 4
In a saucepan, whisk together 1 cup coconut milk, sugar, eggs, pandan juice, and cornstarch.
- 5
Cook the custard mixture over medium heat, stirring constantly, until it thickens. This should take about 8-10 minutes.
- 6
Pour the thickened custard evenly over the glutinous rice layer.
- 7
Steam the entire dessert for another 30-35 minutes until the custard is set.
- 8
Let it cool completely before cutting into squares.
