Seri Muka is one very interesting Nyonya kuih. It is sweet and salty in taste, chewy and silky in texture, even the top and bottom colors shout contrast.
But it all work out well with the blend of coconut milk, in typical South East Asian style : different, yet harmony.
250g glutinous rice
150ml coconut milk
1 teaspoon salt
1 tablespoon sugar
Egg Custard Layer:3 large eggs
250 ml coconut milk
150 ml skimmed milk
1/2 teaspoon salt
120g castor sugar
1 teaspoon pandan extract
3 teaspoons tapioca flour
120 gm flain flour
Wash ans soak glutinous rice for 3 hours. Drain, and steam in a steamer for 10 minutes.
Use a fork to loosen the rice, add coconut milk, salt and sugar, mix well, and steam at high heat for another 10 minutes.
Grease a 8 inches baking pan, place a piece of parchment paper at the bottom, place the half cooked glutinous rice in the pan, and press it using a spatula to form a solid bottom layer.
Whisk together eggs and sugar until sugar dissolved completely. Add coconut milk, salt and pandan extract. Whisk well.
Sieve all purpose flour and tapioca flour, slowly blend in to above mixture until it form a consistent batter. Leave it aside for 10 minutes or until all bubbles disappear.
Pour the mixture over on the glutinous rice, steam it for 45 minutes at low heat. Wrap the steamer lid with a clean kitchen cloth to prevent steam dripping over the cake.
Make sure to let the cake cool down completely before cutting.
I have tried 4 different recipes before I reach the consistency I like. Still not very happy with the layers, I will probably try again soon!
中文版，For Chinese，click --> 娘惹糕点 -- Seri Muka