Seri Muka
I like to eat anything cook with glutinous rice, Seri Muka is one of my favorite. My sister in law Annie so kind sharing the Seri Muka recipe. This was made much earlier, but wait until now only got the chance to publish it.
- Mix half of the rice with Butterfly Pea Flower (Bunga Telang)**optional..
-Cook HK flour until thick and smooth
Bottom layer (glutinous rice):
-300g glutinous rice, wash, soaked for about 4 hours & drained (soak half of it with Butterfly Pea Flower (Bunga Telang), this is optional **)
-1/2 coconut, squeezed 180ml coconut milk
-1 tsp salt
-2 pieces pandan leaves, knotted.
-1 piece banana leaf, for pressing
1. Put all the ingredients into a steaming tray. Steam with high heat until cooked (about 45minutes) .Discard pandan leaves, fluff up rice and press with banana leaf until very firm.
1. Put the HK flour, custard powder and sugar into a mixing bowl.
2. Add in the coconut milk and stir till sugar dissolved, add in the pandan juice.
3. Strain the mixture into saucepan, keep stiring with low fire until thick and smooth.
4. Pour the mixture to the bottom layer, steam for about 15 - 20 minutes until cooked.
5. Remove, cool before cutting.
- Mix half of the rice with Butterfly Pea Flower (Bunga Telang)**optional..
-Cook HK flour until thick and smooth
Bottom layer (glutinous rice):
-300g glutinous rice, wash, soaked for about 4 hours & drained (soak half of it with Butterfly Pea Flower (Bunga Telang), this is optional **)
-1/2 coconut, squeezed 180ml coconut milk
-1 tsp salt
-2 pieces pandan leaves, knotted.
-1 piece banana leaf, for pressing
1. Put all the ingredients into a steaming tray. Steam with high heat until cooked (about 45minutes) .Discard pandan leaves, fluff up rice and press with banana leaf until very firm.
Top layer-1 packet Hoen Kwe Flour (80g) ** I bought green colour HK flour.
-1/2 coconut squeezed into 3 cups (750ml) coconut milk add a pinch of salt (**I prefer less coconut, so I reduce to half coconut from the original recipe of 1 coconut. And I feel the layer is a bit soft, you may want to reduce the coconut water)
-100gm caster sugar
-1 tbsp custard powder
-1 tbsp pandan juice from 3 pandan leaves
-100gm caster sugar
-1 tbsp custard powder
-1 tbsp pandan juice from 3 pandan leaves
1. Put the HK flour, custard powder and sugar into a mixing bowl.
2. Add in the coconut milk and stir till sugar dissolved, add in the pandan juice.
3. Strain the mixture into saucepan, keep stiring with low fire until thick and smooth.
4. Pour the mixture to the bottom layer, steam for about 15 - 20 minutes until cooked.
5. Remove, cool before cutting.
Do enjoy making kuih-muih !!!
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