Kuih Seri Muka

My hubby told me that he is craving for a kuih which is green color on the top and white on the bottom. He didn't know what is the name of the kuih. It is kuih seri muka. i tried doing this twice but always can't get the green custard layer to set. so i don't bother to try it again until my hubby requested it.

i did some research and found out this recipe http://pickyin.blogspot.com/2012/04/seri-muka.html.

the first time i tried this recipe, i wasn't sure how long i should be cooking the custard part in double boiled pan and how thick should i expect. i overcooked it and the custard layer turned out to be really ugly and uneven. i have to scrapped it out and cook the custard again. the second time, the custard layer is finally set and the surface looked even and flat. :)

here is the recipe and i made a little changes from the original recipe:

Yield: an 8-inch square or round steamed pudding

Rice layer:

1 cup glutinous rice, soaked overnight (or at least 6 hours) and drained

1 cup thin coconut milk

a pinch of salt

Custard layer:

1/4 cup plain flour

2 teaspoons corn starch

4 eggs

2/3 cup thick coconut milk

1/3 cup of water

2/3 cup castor sugar

pandan essence

a pinch of salt

Prepare the rice layer: i soak the glutinous rice overnight. steam the rice with coconut milk and salt. once the rice is cooked, press it with spatula to form an even and compact layer. cover and steam for another 10 minutes.

Prepare the custard layer: Mix all ingredient together and whisk till smooth. prepare a double boiled pain. i sieve the mixture into the pan and cook in medium low heat till the custard thicken slight. if the custard form a solid part, you have overcook the custard. the surface will not smooth. Pour the custard over a sieve onto the rice layer. Cover and steam over medium low heat (keep this on the low side to obtain a smooth custard layer) for another 15-20 minutes or till custard is set.

Remove tin from steamer and cool completely (about 1-2 hours) before cutting into diamond-shaped pieces. To get neatly cut pieces, use an oiled or heated knife. Serve with hot coffee or tea. Kuih keeps refrigerated up to 1 week. Bring chilled kuih to room temperature before serving.

i didn't get to snap picture when i cut the kuih. will do that when i make this kuih again in Feb when my huddy has his friend coming for potluck.