Seri Muka Kueh
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 60 minutes
For bottom layer
- 225g/8 ozs. glutinous rice
- 225ml/8flozs. thin coconut milk (my mother uses a 560ml Chef's Choice coconut milk which gives you the thin coconut milk and the cream below)
- 1/4 teaspoon of salt
For top layer
- 85g/3ozs. caster or superfine sugar
- 21g/0.7oz. cornflour/fine cornstarch
- 30g/1oz. plain all purpose flour
- 1 egg
- 315ml/11ozs. coconut thick coconut milk (the top of the can of coconut milk)*
- 1/4 teaspoon pandan essence
- 1/4 teaspoon salt
If you don't have access to Chef's Choice coconut milk then substitute the thick part of the coconut milk with coconut cream.
Step 1 - Soak glutinous rice in water for 6 hours. Drain the rice and mix with the coconut milk and salt. Grease a 9 inch/22.5cm round or square tray and pour the rice mixture into the pan. Smooth over the top and steam for 15 minutes.
Step 2 - Press the mixture well with a spatula until compacted-don't rush this step, my mother took about 2-3 minutes to make sure that this was pressed down well. Steam in a wok fitted with a steamer stand for 10 minutes (make sure to refill with water if it is running low).
Step 3 - In the meantime, make the top layer. Mix the egg and sugar until well incorporated. Add in the cornflour, flour and salt and mix well. Add the thick coconut milk and pandan essence. Strain the mixture through a fine sieve and set aside.
Step 4 - When the bottom layer is ready, remove from the pan and add more water and bring to a boil. Pour the pandan layer on top and turn the heat down to low. Steam for 30 minutes or until set. Don't cut the kueh when it is hot.