Thursday, August 13, 2009

Kuih Seri Muka

Deliberating on my daughter-in-law's hankering for "pandan kuih", yesterday I decided to try out Lily Ng's recipe (http://lilyng2000.blogspot.com/ ) among dozens on my google results. Just as well I find her recipes reliable, handy and true to origin, and recommendations useful - esp for wherever I am, be it in good old Kuala Lumpur or abroad.

What Lily recommended I did, and to my delight and expectancy, it turned out quite nice. Apart from some quirks, for a first attempt I am pretty indulged. The quirks? See pictures below.
I also realise that apart from taste, texture and looks, one other important aspect is cutting the custard. A firm hand and even size makes it pleasant and inviting . For me it was a shaky hand and poor judgement. Anyone has a good idea here?
My daughter in law will not be able to try it right now as I can't send it through this website - if any invention comes along, I'd appreciate being among the first to know. Just kidding of course.



RECIPE - SERI MUKA

Rice Layer:

300g glutinous rice - wash, soak 4 hours, drain
180ml - coconut milk
1 tsp - salt
1tbsp - sugar


Egg custard layer:


3 - large eggs
4 tbsp - flour
4 tbps - rice flour
350ml - coconut milk
150g - castor sugar
1/2 tsp - pandan paste (I had the luxury of fresh pandan pounded juice here)
1/4 tsp - salt
2 drops - leaf green colouring




Method:

1. Steam rice on 22cm round tray for 20 mins.
2. Remove from heat, fluff rice, pour in coconut milk, sugar, salt
3. Use spoon/spatula, press cooked rice firmly. Useful to use another tray to press

4. In another bowl sieve 2 flours mixture, add to lightly beaten eggs, strain
5. Add coconut milk, pandan, salt, sugar, green colouring
6. Cook high microwave, 1 min at a time, till thicken (mine was 1 min, and half min)
7. Pour half custard over cooked rice, steam 10-15 mins (slow fire), scratch surface
8. Pour in balance, steam 10-15 mins (slow fire)
9. Let cool completely before cutting.



The results:



Taste/Texture:


1. I had reduced the sugar significantly, therefore to my liking.

2. The rice was flavourful, tasted savoury and nicely cooked.

3 The custard had a firm but soft texture, like egg custard with a crunch to it. Pandan flavour was distinct. I steamed close to 15 mins on the top layer, wanted the top to be firmer, unfortunately the bottom layer was under done.
The Quirks:
1. The hump on the top is actually that - it was much bigger before it cooled, but remained stubbornly there, so I cut it and ate it..
















2. The bottom layer of the green custard (not visible) was not cooked long enough therefore had a layer effect to an otherwise good texture.



3. A firm hand is important to achieve a neat cut and pretty picture. Uneven cutting here takes points off from an otherwise satisfactory experience.








Constructive comments appreciated.


I am wondering if this is what "pandan kuih" is...?

4 comments:

  1. Mum, you are the best and when I see this post it made me SMILE big SMILE =)

    It's so cute because this is another kuih but the one I really want is like sponge cake pandan flavour which I buy from the morning markets at the flats in the morning by your place.

    Wow, I'm impress with the outcome of your kuih and that it looks very smooth and stable.

    Can you send some over? hehehe

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  2. Btw..your son here says you're so poetic with the 'cloudy' paragraph and he doesn't mind some of the kuih you've made. =)

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  3. OK, there are the malai ko, the pak ko which now come in pandan flavour etc. My, this is sounding like a game... Who finds wins.. BTW Marc, kong has eaten on your behalf and he likes it :-)

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