Friday, December 11, 2015

班兰糯米糕 Kuih Seri Muka

This is one of the numerous good kueh recipes I have collected and tasted. If you follow the steps closely, you will definitely produce a yummy kuih. The outcome is tender with an almost 'melt in the mouth' sensation.

This is a reduced sugar version and if your are into sweet desserts, I suggest you to add another 10-15% of sugar into the recipe. 


Kuih Seri Muka

(Pulut Layer 糯米稻)
300g Glutinous Rice 糯米
170ml Thin Coconut Milk 淡椰汁
80ml Thick Coconut Milk 浓椰汁
2 Tsp Sugar 糖
2 Tsp Salt 盐
2 Knots of Pandan Leaves 班兰叶

Method 做法

Wash and soak glutinous rice for at minimum 4 hours or more.

Drain away the water and transfer soaked rice into steaming tray and steam on high heat for 10 mins.

Stir in the sugar and salt to the thin coconut milk until combined. Pour the mixture over the steamed glutinous rice and toss to evenly coat the coconut milk over the rice.

Transfer the glutinous rice back to the steamer and steam for another 10 mins.

Add the thick coconut milk into the glutinous rice and mix well. Send the glutinous rice back to the steamer and steam for another 5 mins. 

Discard the pandan leaves.

Line the bottom of a 20x20cm square baking tray with banana leaf or aluminum paper. With a spatula or back of a spoon, firmly press the steamed glutinous rice into the baking tray. Steam the glutinous rice layer for another 10 mins.

(Custard Layer 椰蛋层)
6 Eggs 鸡蛋
150g Castor Sugar 糖
300ml Thick Coconut Milk 浓椰汁
4 Tbsp Plain Flour 面粉
1 Tbsp Rice Flour 粘米粉
1/4 Tsp Salt 盐
Few Drops Pandan Extract 班兰精
1-2 Drops Green Food Colouring 绿色食用色素

Method 做法

Combine eggs and sugar until evenly dissolved.  Strain egg mixture into a double boiler.

In another bowl, sift the plain flour and rice flour together. Add coconut milk and combine until the batter is smooth. Sieve the mixture into the the earlier egg mixture.

Stir in salt, pandan extract and food coloring until combined.

Stir the mixture over a pot of boiling water until the batter is thick enough to coat the ladle / spoon.

Pour the custard batter over the glutinous rice layer and steam the custard over medium heat for 15 mins.

Reduce the heat low and continue to steam the kueh for 20-25 mins until thoroughly cooked.

Place the tray on a wire rack to cool prior to cutting.


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