Kueh Seri Muka / Kueh Salad.

Today I made kueh Sri Muka again with some modification. I lined my pan with plastic lining for easy removal later as advised by my friend. Also for the top green layer, I precook it over a very small fire till slightly starchy. This is ensure a smooth and even layer every time

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)

 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.
 Cook over a very small fire for about 1 min till slightly starchy.
 Pour the mixture in the pan with pressed glutinous rice (1) and steam over MEDIUM heat for 30 minutes.
 Cool completely before serving.

 Tip: for easily removal later, line your pan with plastic lining so as the cake will not stick to the pan.

For more detail information please visit my website Shoonyin Recipes

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