Kuih Seri Muka / Glutinous Rice with Egg Custard...

One of my childhood favourite 'afternoon delite'!!! Kuih Seri Muka ....as for the Northerners ... it's known as Pulut Sekaya!

The base layer

• 300g glutinous rice - soaked overnight
• 300ml thin coconut milk
• 3/4 teaspoon salt
• 2 knotted screwpine leaves or daun pandan

Mix the above and place it in a square or round pan... and steam it for 20 minutes...
The syrup

• 150g sugar
• 100 ml water

Dissolve the sugar over medium heat ....leave it to cool
The custard...

• 30g custard powder
• 1 tablespoon plain flour
• 1 teaspoon tapioca flour
• 6 eggs
• 300 ml thick coconut milk
• 12 pandan leaves
• 100 ml water

blend the pandan leaves with water and extract the juice.
Mix the coconut milk with the pandan juice, custard powder, tapioca flour and plain flour...Beat the egg and add to the coconut mix. Then add in syrup... strain the mixture....for a smooth custard top....
Once the glutinous rice is cooked, remove from the steamer, using either banana leaf or using the back of a wet spoon.... flatten and compact the rice....
Place the compacted rice in the steamer again....as the rice need to be hot before pouring in the custard....
In a saucepan, and over a very low heat, stir in the custard mixture until slightly thickened, then pour over the compacted glutinous rice...
Steam for at 20 minutes or until the custard has set...


Leave it to cool for 2 hours before serving....
Tip: alternative to steaming the custard ...one can bake at 180C until the custard top has set and slightly brown...