|Seri Muka Kuih was declared by the Malaysian Department of National Heritage as one of 100 Malaysian heritage foods|
My hubby has this love affair with all things glutinous ; lormaikai, lormaifun and all the nonya kuihs that come with a bottom layer of glutinous rice. As with most things, we 'complimented' each other in the preference for kuih. I have yet to seek his opinion about his preference for the custard layer ( which I suspected he loves just as much but always 'surrenders' it to me ) , but too much knowledge can bring about confusion.
Meanwhile, for the rare Bengawan Solo treats, the poor man gets to eat the bottom rice layer while I take over the presumably ' less popular ' yummy bits.
There may be a gross misunderstanding of his love for the rice only part of the kuih . Therefore, after much soul-searching, I thought I would make him this kuih, with all the bells and whistles.
This kuih is a maiden effort, which explains for the less than generous custard top and crinkly surface. My hope is to one day make a super -sized custard layer seri muka kuih with ridiculous amount of custard and a paper thin layer of rice , which is my least favorite. I am sure hubby will love the next revision, in its entirety.
125g glutinous / sweet rice, soaked overnight and drained
50 ml milk
25 g coconut milk
Custard layer :
2 whole eggs, 1 egg yolk
110ml coconut milk, 100ml fresh milk
80g powdered sugar
3 t corn flour
2 t plain flour
2 drops pandan paste
To prepare bottom layer, steam rice, milk (s), salt until rice is cooked.
Transfer ice to a tray, compact it and steam again, 10 minutes.
To prepare top layer, combine custard ingredients in a pot and cook over low heat. Custard is ready when it thickens slightly.
Pour custard onto prepared rice, over a sieve.
Foil cover the top and steam combined kuih again, 30 minutes.
Cool completely before cutting to 8 or 10 portions with a very sharp knife.
Credits : This recipe is adapted from http://janechew.blogspot.com/2011/10/seri-muka-talam-gula-melaka.html