Kuih Seri Muka

Ingredients

Instructions

1. 1

   Rinse the glutinous rice in several changes of water until the water is less cloudy, then drain well. Lightly oil a small heatproof tin or loaf pan, about 14 x 14 cm or similar. Bring water in a steamer to a boil.

2. 2

   Mix the drained glutinous rice with the thick coconut milk, water, and salt. Spread it evenly in the prepared tin, pressing lightly so the layer is level. Steam over medium heat for 18 minutes, covered. The rice should be mostly tender but still able to absorb a little more moisture from the custard later.

3. 3

   While the rice steams, make the custard. In a bowl, whisk together the egg and caster sugar just until the sugar dissolves; avoid whipping in too much air, which can create bubbles. Whisk in the pandan juice, thick coconut milk, cornstarch, plain flour, and salt until completely smooth.

4. 4

   Strain the custard through a fine sieve into a jug to remove any lumps and foam. This helps give Kuih Seri Muka its characteristic smooth top.

5. 5

   When the rice layer is ready, press it down firmly with the back of a wet spoon or spatula to compact it; this prevents the custard from seeping in unevenly. Reduce the steamer to a gentle simmer so the custard will cook smoothly without craters. Pour the strained pandan custard over the hot rice layer.

6. 6

   Steam gently for 16-18 minutes, covering the lid with a cloth to stop condensation dripping onto the surface. The custard is done when the center is just set with a slight wobble and no longer looks liquid.

7. 7

   Remove from the steamer and cool in the tin for 10 minutes. For neat slices, use a lightly oiled knife or plastic scraper and wipe it clean between cuts. Serve slightly warm or at room temperature.

Nutrition per serving

Notes

• •To make pandan juice, blend pandan leaves with a little water and strain; for this small batch, 6-8 leaves usually yields enough.
• •If your steamer runs hot, keep the heat low once the custard goes on; vigorous steam can cause a pitted or bubbly surface.
• •Traditional kuih is often cut with a greased plastic knife for especially clean edges.
• •This small-batch version is designed to fit the time limit; a longer soak for the rice improves texture, but the recipe works well without it.

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