Petitchef

Kuih serimuka-glutinous rice with pandan custard layer

Dessert
4 servings
15 min
15 min
Very Easy
Glutinous Rice with Pandan Custard Layer or better known as Kuih Serimuka is one of the popular kuih or cakes in Malaysia.

Ingredients

Number of serving: 4
Glutinous Rice Layer

400 g Glutinous Rice, washed and soaked overnight

150 ml Coconut Milk

100 Water

1 teaspoon Sea Salt

3 Pandan Leaves, cleaned and tied into a knot

Pandan Custard Layer

150 ml Pandan Juice

5 tablespoons Corn Flour

3 tablespoons 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

Preparation

  • 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.
  • 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.

Photos

Kuih Serimuka-Glutinous Rice With Pandan Custard Layer, photo 1Kuih Serimuka-Glutinous Rice With Pandan Custard Layer, photo 2Kuih Serimuka-Glutinous Rice With Pandan Custard Layer, photo 3




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