Kuih Seri Muka (Malaysian Sticky Rice with Pandan Custard)
Source and licence
"Kuih Seri Muka (Malaysian Sticky Rice with Pandan Custard)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Kuih_Seri_Muka_(Malaysian_Sticky_Rice_with_Pandan_Custard), revision 4587518), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Kuih_Seri_Muka_(Malaysian_Sticky_Rice_with_Pandan_Custard)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4587518
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Malaysia. Associated with Malaysia by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- 275 g sticky/glutinous rice
- 195 ml coconut milk
- ½ tsp salt
- 1 pandan leaf, tied in a knot
- 3 eggs
- 170 g white granulated sugar
- 1 spoonful pandan juice
Method
- Cover the rice with cool water, and leave to soak for 6–12 hours. Drain.
- Bring several inches of water to a boil in the bottom of a steamer pot.
- Combine the drained rice, coconut milk, and salt in a pan or dish. Place the pandan leaf on top.
- Place the pan in the steamer, and steam until the rice has absorbed the liquid and is cooked through.
- Use a fork to fluff the rice, then press evenly into a pan lined with banana leaf to make an even base.
- Beat together the eggs and the sugar, then stir in the pandan juice and coconut milk.
- Strain the egg mixture to remove any air bubbles.
- Steam the pan of rice for 5 minutes, then remove from the steamer.
- Gently stir the egg mixture, then pour it over the rice base.
- Place the pan back in the steamer. Wrap the lid of the steamer with a cloth to prevent water from dripping back down onto the custard.
- Steam for 15–20 minutes, or until the custard is firm and a skewer inserted into it comes out clean.
- Remove the pan from the steamer, and allow it to cool completely. To speed cooling, place it in a larger tray of cold water.
- Unmold the custard, and cut it diagonally into diamonds.