Seri Muka

August 07, 2012

Recipe adapted from Hanieliza's Blog.

Ingredients

2 cups glutinous rice, washed and soaked for several hours, then drained well

2 1/2 cups thin coconut
1 screwpine leaf, knotted
pinch of salt

Top layer (Green custard layer)

6-7 screwpine leaves, cut into 4-5cm lengths

1 cup water

2 cups thick coconut milk (extracted from 1 grated coconut)

3/4 cup sugar

3/4 cup plain flour

1/4 cup custard flour

1 egg

1 tsp salt

few drop of green food coloring

Method

Prepare steamer and 19cm cake tin.
Mix coconut milk and salt well and pour over well-drained rice. Stir well and place knotted screwpine leaf on top.
Steam the rice for 10 - 20 minuted or until rice are completely cooked.
Discard screwpine leaf. fluff up the rice with a fork. Use a piece of banana leaf to lightly press down the rice into the cake tin until it is compact. ( I'm using a silicon/ plastic spatula to press down the rice)
Steam the rice again for about 12-15 minutes.

To prepare the top layer

To make screwpine juice: by using a blender, process the screwpine leaves with 1 cup of water until getting a fine pulp. Strain the juice by using a fine muslin. ( I just use a strainer)
Combine coconut milk, egg, sugar, plain flour, custard flour, salt, green coloring and screwpine juice and mix well. ( I use blender to mix all the ingredient).
Strain the mixture so it is free from lump and the mixture is smooth.
Pour the mixture over the prepared rice and steam over medium heat for about 30 to 35minutes or until completely set.
Allow to cool before cutting.

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