Seri muka kuih

Instructions

1- Soak glutinous rice with water for at least 1 ½ hours prior to using.

2- Drain.

3- Prepare a 9-inch round or square cake pan and spray with cooking spray or line with plastic wrap.

4- Mix coconut milk, water, salt and the rice.

5- Pour it into cake pan, topped with the pandan knots.

6- Steam for 30 minutes.

7- After 30 minutes, fluff up the rice and remove pandan knots.

8- Then, using a greased spatula, flatten the steamed rice.

9- Make sure there are no holes/air bubbles and gaps in the rice, especially the sides.

10- Steam for another 10 minutes.

11- Combine pandan juice, coconut milk, all purpose flour, cornflour, and sugar.

12- Mix well.

13- Add eggs and whisk well then strain into a medium sized metal bowl or pot.

14- Place pandan mixture over simmering water (double boiler or bain-marie) Stir continuously and cook till custard starts to thicken.

15- (15 minutes) Pour pandan custard into glutinous rice layer, give it a little tap (for air bubbles) and continue to steam for 30 minutes.

16- Remove kuih seri muka from the steamer and allow to cool completely before cutting into rectangles or diamond shapes.