Search This Blog

Tuesday, October 18, 2011

Seri Muka Kuih - glutinous rice bottom and custard top

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.

For 8.

Bottom :
125g glutinous / sweet rice, soaked overnight and drained
50 ml milk
25 g coconut milk
Pinch salt

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

Method :

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.
I am submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker.

1 comment:

  1. I like your husband which love everything with glutinous rice, this kuih also my favourite .