Malaysian Recipe for Seri Muka or Nyonya Steamed Glutinous Pandan Rice Cake
INGREDIENTS-
Ingredients for White Base Layer
- 250g glutinous rice (soaked overnight for better results)
- 250ml thin coconut milk
- 3/4 tsp salt
- 2 pandan or screwpine leaves
Ingredients for Green Top Layer
- 12 big pandan leaves (sliced fine)
- 100ml water
- 1 tsp alkaline or lyre water
Ingredients for Syrup
- 200g sugar
- 100ml water
- 6 eggs
- 30g custard powder
- 1 tbsp plain flour
- 1 tsp tapioca flour
- 300ml thick coconut milk
Image of Seri Muka or Nyonya Steamed Glutinous Pandan Rice Cake
- How to make the White Layer:After soaking overnight, drain the glutinous rice and put into a 20cm square tray
- Mix the thin coconut milk with the salt and add it to the rice
- Put the 2 pandan or screwpine leaves on top
- Steam the rice layer for 20 mins
- While steaming, prepare the top layer
- How to make the Green Top Layer: Place the pandan or screwpine leaves and 100ml water into a blender and pulse for a few seconds to extract juice
- Squeeze the pandan pulp through a strainer to get the juice
- Stir in the alkaline or lyre water into the juice and set aside
- How to make Syrup: In a pot, bring the sugar and 100ml water to a boil
- Stir to dissolve sugar
- Remove from heat and cool
- Mix the custard powder with the plain flour, tapioca flour and thick coconut milk
- Add in the eggs one by one and conitnue to whisk or blend till smooth
- Add in about 100ml of the pandan juice and stir to blend
- Strain mixture into another bowl
- Remove steamed rice and set aside
- Use the back of a wet spoon and press down the rice to compact it
- Alternatively: you can use a small banana leaf to push down the rice to give it a hint of flavor. This is not neccessary but will add a touch of exotic flavor
- Return to steamer and cook for another 3 mins (the bottom layer has to be HOT when pouring on the top layer)
- While warming the bottom layer, cook the top layer
- Pour the batter (from custard mix) and cook, stirring continously over low flame
- Stir till mixture starts to become lumpy (about 2 to 3 mins)
- Pour the Green Top Layer over the steamed glutinous rice in the steamer slowly
- Steam for 15 to 20 mins over low flame or till set
- Cool the kuih for at least 2 hours before cutting into diamond or square shape
Alkaline water or lyre water will give this kuih a nice and solid texture and should not be omitted from this recipe.
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