This one of the kueh that the white Aussie like. Every time I made one tray, it was finished easily without any left over.
Ingredients (8" x 8"):
Bottom Layer
450g Glutinous Rice, soaked for 4 hours and drained
300ml Thin Coconut Milk
¼ tsp Salt
Top Layer
2 Eggs
150g Castor Sugar
100ml Pandan Water (Blend about 10 pandan leaves with 120ml water)
400ml Coconut Milk
120g All-purpose Flour
3 tbsp (25gm) Tapioca Flour
¼ tsp salt
Green Colouring (optional)
Methods:
Bottom Layer: Steam glutinous rice with coconut milk and salt for 30 minutes. Rest for about 10 minutes, then transfer and press steamed rice onto a bottom of a 8" square pan.
Top Layer: Beat eggs with sugar until sugar is dissolved. Add in pandan water, coconut milk, salt and green colouring. Mix well.
Sift in flours and whisk till well combined. Strain the mixture and rest for 10 minutes.
Pour the mixture in the pan with pressed glutinous rice (1) and steam over medium heat for 30 minutes.
Cool completely before serving.
For more info please also visit my website Kueh Seri Muka
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