Recipe Seri Muka

Ingredients:

Bottom Layer:
400g glutinous rice (soaked overnight, drained)
250ml coconut cream + 250ml water
1 1/4 tsp salt
2 pandan leaves (knotted)

Custard Layer:
3 large eggs
200g caster sugar
400ml coconut cream + 400ml water

100ml pandan water (see recipe below!)

80g tapioca flour

50g plain flour

1 heaped tbsp corn flour

Optional: Few drops of green food colouring (I omitted this because I don't like the stuff)

Method:

Bottom Layer:

1. Mix the rice, coconut milk solution, salt in a 24cm springform round pan (or anything of similar size/area).
2. Add the pandan leaves on top. Steam on medium heat for 40 - 45 minutes. Set aside.

Custard Layer:

1. Whisk the eggs and sugar until sugar is dissolved.

2. Add in pandan water, coconut milk solution and (and green colouring if using). Mix well.

3. Sift in flour and whisk till well combined. Strain the mixture and let rest for 10 minutes.

4. Pour mixture into pot and stir constantly under LOW heat with wooden spatula until mixture just thickens. 

You'll know when there's more resistance in the mixture after some time. Don't cook until custard is too thick or texture won't be smooth.

5. Pour mixture over the rice and tap the pan on the surface lightly to release any air bubbles

6. Steam for 25 minutes under LOW heat. Make sure small opening for your wok lid is open to release any pent-up steam.

7. Allow to cool for several hours. Oil your knife slightly before cutting up to small rectangular/triangular/diamond shaped pieces. ENJOY =)

How to: Make Pandan Water

Ingredients:

12 pandan leaves

100ml water

Method:

1. Cut pandan leaves to about 1/2 inch pieces.

2. Blend the pandan and water in 4 batches.

3. Strain the mixture.