Wednesday, August 12, 2009
Kuih Serimuka-Glutinous Rice With Pandan Custard Layer
Glutinous Rice with Pandan Custard Layer or better known as Kuih Serimuka is one of the popular kuih or cakes in Malaysia. The bottom layer of the cake is made from glutinous rice that has been steamed with coconut milk. The top layer of the cake is a custard base, made from eggs, coconut milk, flours, and most importantly the fresh Pandan juice. The cakes are delicious and have just the right sweetness level. If you have a sweet tooth, then I would suggest increasing the sugar to about 20 grams. Well, do try my recipe and enjoy!
Kuih Serimuka - Glutinous Rice With Pandan Custard Layer
Glutinous Rice Layer
400 g Glutinous Rice, washed and soaked overnight
150 ml Coconut Milk
100 ml Water
1 tsp Sea Salt
3 Pandan Leaves, cleaned and tied into a knot
Pandan Custard Layer
150 ml Pandan Juice
5 Tbsp Corn Flour
3 Tbsp All-Purpose Flour
3 Large Eggs
200 ml Coconut Milk
140 g Sugar
9 inches round tray
A piece of Banana leaf or an aluminum foil
To make the glutinous rice layer: Mix rice, coconut milk, water, salt and Pandan leaves in a baking tray.
Steam the rice mixture over a high heat for 25 minutes until cooked. Remove from the steamer and discard the Pandan leaves. Fluff the rice with a fork and use a banana leaf to press and compact the rice layer.
Return the rice layer to the steamer. Continue to steam for another 10 minutes.
To make the Pandan custard layer: Combine Pandan juice and all the flours and mix well. In another bowl, whisk eggs, coconut milk and sugar together and add in the Pandan mixture. Mix well and strain the mixture into a clean medium size bowl.
Prepare a water bath and stir continuously until the custard mixture begins to thicken. (About 15 minutes) Pour the mixture into the rice layer and continue to steam over a low heat for about 25 to 30 minutes.
Allow the kuih to cool completely and slice to serve.
Note: To make the Pandan Juice. Blend 10 Pandan leaves with 200 ml water.