Seri Muka- How to make a delightful Malaysian dessert

Seri Muka is a Malaysian dessert consisting of two layers, a custard layer infused with pandan (screwpine) extract on coconut milk flavored glutinous rice base. The contrasting flavor of the two layers makes it a delightful dessert among the Baba Nyonya and the Malays.
Seri Muka means a smooth and beautiful face. It is also a popular dessert in Indonesia. It also has a few different names, such as Puteri Salat and Kueh Talam Ketan Pandan.
Here is the video I recorded, which I hope is helpful to anyone who wants to make this Malaysian dessert.
=======================================
Recipe:
(Please download the recipe and read the full details at tasteasianfood.com/seri-muka/ )
Ingredients A (Glutinous Rice Layer)
350g glutinous rice
130ml coconut milk
90ml water
1 tsp salt
1 tbsp sugar
1 piece pandan leaf
Ingredients B (Custard layer)
135g sugar
50g all-purpose flour
15 g cornstarch
150ml pandan extract (Made from 50g pandan leaves and 250ml water)
150ml coconut milk
3 large eggs
Method:
Prepare the rice layer:
- Soak the glutinous rice in water for two hours.
- Drain the rice and season with salt and sugar, then add coconut milk and water.
- Pour the rice mixture into the pan.
- Tuck a piece of pandan leaf in the rice.
- Steam the glutinous rice over medium heat for about thirty minutes or until the rice is soft and fluffy.
- After the glutinous has cooked, remove the pandan leaves.
- Press down the glutinous rice with the dough cutter to form a tight layer.
Prepare the custard layer:
- The custard layer on top of the rice is prepared separately, then poured and steamed together.
- Cut the pandan leaves into small pieces.
- Place the leaves in a blender, add one cup of water and grind finely.
- Pour the pandan juice through a wire mesh strainer to get a clean extract.
- Beat three eggs lightly.
- Combine the sugar, regular flour, cornstarch, pandan extract, coconut cream, and beaten egg in a mixing bowl.
- Pour the custard mixture into a small pot through a wire mesh strainer to catch all the lumps that may exist.
- Cook the custard mixture over low heat until the first lump appears. Remove it from heat immediately.
Assemble the glutinous rice and custard layers:
- Pour the thickened custard onto the packed glutinous rice layer while still hot.
- Use the corner of a paper towel to break all the bubbles.
- Cover the Seri Muka with aluminum foil.
- Steam over low heat with the cover slightly ajar for 40-60 minutes, until the custard is set. The - Seri Muka is done when inserting a toothpick and coming out clean.
- Remove the Seri Muka, set it aside to cool thoroughly before cutting it into pieces to serve.
#SeriMuka #KuehNyonya #PuteriSalat
=======================================
Website: tasteasianfood.com/
/ tasteofasianfood
/ kwankapang
/ kwankapang
/ kwankapang

[@iftikharhusain6286]

Malaysia is a beautiful country

[@kathydavies4589]

Very clear receipe thanks so much .i love this cake as my malay friends taught me but now seeing it is im definitely making it.xmas time..perth

[@happyness8805]

Best and very clearly explained. Thank you so much.

[@quiz-blasters227]

Very nice. Thanks for this recipe

[@gingtagnipes5708]

Nice one 😋 looks yummy🤩

[@TasteofAsianFood]

Tq 😊

[@victorbonello7132]

That looks great nice rice pudding thanks for the recipe

[@mahafawzy8263]

❤👏👏👏👍

[@bettytan2922]

How much rice?

[@rosielimtan6327]

How much flour sugar milk n cornflour to add

[@TasteofAsianFood]

Please refer to the recipe in the description below the video 😊

[@maggieyong8071]

​@@TasteofAsianFood5:51

[@rosalindtoh5408]

How big is your tin?

[@TasteofAsianFood]

8x8 inch square