KUIH SERI MUKA

Two layered steam with the combination of glutinous rice on the bottom and smooth pandan custard on top. 







Ingredients :
     
   Bottom Layer 

• 2 Cups of glutinous rice
• 1 Can thin coconut milk
• 1 Tsp salt

     Top Layer 

• 4 Large eggs
• 1/4 Cup flour
• 2 Tsp cornstarch
• 1 Cup thick coconut
• Pinch of salt
• Pandan water ( Blend 10 pandan leaves in 1/2 cup of water)

Directions :

     Bottom layer  

• Cook the glutinous rice in rice cooker with 1 can of thin coconut milk.
• Transfer and press the rice in 8" round or square baking pan.

     Top layer : 

• To make a pandan water: Pound the pandan leaves and boil in 1/2 cup of water. Extract the juice, using a cheese cloth.
• To make pandan syrup : Boil 1/2 cup water with 5 pieces knotted pandan leaves and 1 cup caster sugar in a soucepan over medium low heat, till the sugar has dissolve.  
• Whisk eggs with sugar until dissolve, add pandan water, coconut milk, salt and pandan syrup. Mix well.
• Sift in flour and whisk till smooth, strain and rest for about 10 minutes.
• Gently cook the custard over medium low heat, stir continously till slightly thickens, about 15 minutes
• Pour the mixture on top of cooked glutinous rice, smooth the top and steam over medium heat.

Cooking Tips :

1. Let it cool completely before serving.
2. Do not steam over high heat.