Pandan Custard-Glutinous Rice Layers/ Kuih Seri Muka

Pandan custard with glutinous rice layers



Pandan Custard with Glutinous Rice layers is also known as either Kuih Seri Muka,  kuih salat or pulut sekaya.

One of Malaysians favourite sweet, creamy and salty dessert to be enjoyed either for breakfast, afternoon tea or for dessert.

Kuih Salat


Pandan Custard-Glutinous Rice Layers/ Kuih Seri Muka is one of my favourites {its hard to chose .. when you have so many Malaysian kuih to choose from :)}

I love this kuih just because it has that salty-creamy coconut glutinous rice layer, pair with sweet aroma pandanus custard at the top, is just perfect.

There are few variations; if you hailed from the northern states (where I was from), our top pandanus custard layer will have a hint of fennel seeds and cinnamon.
Some will omit eggs, some will add custard flour... so basically, it very much depending on where  or which part of Malaysia you are from or visiting.

kuih salat



This kuih looks simple but... can be very finicky to prepare, especially the top pandan-custard.

If its not thicken prior... the pandan-custard layer will be half set, bottom half ~ nice and firm while the top half may be runny (as flour in the pandan-custard may separates and settle during steaming!).

If the heat is too high (boiling water bubbling happily!) ~ the pandan-custard layer will not be smooth.... use a bit of your imagination.... picture yourself as Jill fetching a pail of water with Jack ~ wavy surface ;P.

If you are impatient (like me!!), wanting to eat and couldn't wait for Pandan Custard-Glutinous Rice Layers/ Kuih Seri Muka to completely cooled down... like several hours (ideally 4 or more) for the pandan layer to set! Slice ... you'll ended up with flowing pandan lava or a blob of green mess everywhere.

One needs to exert patience... fight one desire to just dive in and eat till your tummy content,  when one wants to eat Pandan Custard-Glutinous Rice Layers/ Kuih Seri Muka ;P

And if you follow the 'What-not' to do above... you'll be smiling away while enjoying every bite of a piece (or few pieces...) of this Malaysian afternoon delights :D

pulut sekaya



yield: 10-12print recipe

Pandan Custard- Glutinous Rice Layers/ Kuih Serimuka

INGREDIENTS:

Glutinous Rice Layer
  • 400g glutinous rice- soaked overnight
  • 400ml coconut milk
  • 3/4 teaspoon salt
  • 2 pandan leaves - washed and knotted
Pandan Custard Layer
  • 90g pandan leaves
  • 100ml water
  • 310g eggs
  • 30g custard powder
  • 15g plain flour
  • 3g tapioca flour
  • 300ml coconut cream
Syrup
  • 150g sugar
  • 100ml water

INSTRUCTIONS:

Syrup
  1. Bring sugar and water to boil in a small pot and simmer for 5 minutes until sugar dissolves. Remove from heat and leave it to cool
Glutinous Rice Layer
  1. Prepare steamer and 9inch steaming tray. Strain glutinous rice and put in the steaming tray. In a measuring jug, mix coconut milk with salt. Pour onto rice. Mix well. Add knotted pandan leaves. Steam for 20 minutes. After 20 minutes, remove pandan leaves then press down to compact and level the cooked glutinous rice.
Pandan Custard Layer
  1. Blend pandan leaves with water and squeeze out as much juice. Strain. In another bowl, add coconut cream and eggs. Whisk. Add custard powder, plain flour and tapioca flour. Add in pandan juice and sugar. Strain over a medium size pot. Cook the pandan custard over low fire. Keep stirring until the custard thicken slightly.
Last and final step...
  1. While the pandan custard is simmering to thicken, return the compacted glutinous rice into the steamer for another 5 minutes. The rice layer need to be hot. Add pandan custard. Steam over low heat for 20 minutes or until the custard has set. Leave it to cool completely (at least 4 hours) before slicing. Enjoy :D

3 comments:

  1. Looks so beautiful and divine! I love anything coconut and those layers are totally irresistible, Lisa.

    ReplyDelete
  2. this looks awesome fun texture and great presentation

    ReplyDelete

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