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Kuih Seri Muka (Kueh Salat)
Very yummy...
Very yummy...
Recipe from a friend ( her nonya grandma recipe)
INGREDIENTS
Rice layer:
300g uncooked glutinous rice, washed & soaked overnight
200ml thin coconut milk [i use coconut cream 75ml + 125ml water]
1 tsp salt
3-4 pandan leaves, tied into a knot
Rice layer:
300g uncooked glutinous rice, washed & soaked overnight
200ml thin coconut milk [i use coconut cream 75ml + 125ml water]
1 tsp salt
3-4 pandan leaves, tied into a knot
Custard layer:
3 medium eggs
200ml coconut milk [i use coconut cream 125ml + 75ml water]
130g sugar [i use 110g]
100ml pandan juice (blend 6-8 pandan leaves with 120ml water)
5 tsps cornflour
2 tbsps + 1 tsp plain flour
3 medium eggs
200ml coconut milk [i use coconut cream 125ml + 75ml water]
130g sugar [i use 110g]
100ml pandan juice (blend 6-8 pandan leaves with 120ml water)
5 tsps cornflour
2 tbsps + 1 tsp plain flour
Rice layer:
1. Drain soaked rice and place in cake pan. Mix coconut milk & salt together and add to rice. Bury pandan leaves in rice and steam over medium high heat for about 25 mins or till cooked.
2. Remove pandan leaves and fluff up rice with spoon. Thereafter, press rice down to form an even and compact layer. Steam for another 15 mins.
1. Drain soaked rice and place in cake pan. Mix coconut milk & salt together and add to rice. Bury pandan leaves in rice and steam over medium high heat for about 25 mins or till cooked.
2. Remove pandan leaves and fluff up rice with spoon. Thereafter, press rice down to form an even and compact layer. Steam for another 15 mins.
Custard layer:
3. Combine eggs, sugar & coconut milk in a mixing bowl. Whisk to combine.
4. Add pandan juice, cornflour & plain flour. Stir well till smooth and ensure no lumps. Strain mixture.
5. Place over small fire and stir continuously until custard just begins to thicken. Off fire.
6. Pour over rice layer and steam over very gentle heat until set, about 25 mins. Put a cloth over to prevent water dripping down. Avoid opening the steamer and this will allow heat to escape and lengthen cooking time.
7. Allow cake to cool completely before cutting.
3. Combine eggs, sugar & coconut milk in a mixing bowl. Whisk to combine.
4. Add pandan juice, cornflour & plain flour. Stir well till smooth and ensure no lumps. Strain mixture.
5. Place over small fire and stir continuously until custard just begins to thicken. Off fire.
6. Pour over rice layer and steam over very gentle heat until set, about 25 mins. Put a cloth over to prevent water dripping down. Avoid opening the steamer and this will allow heat to escape and lengthen cooking time.
7. Allow cake to cool completely before cutting.
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