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...?