Kuih Seri Muka/Coconut Custard

Malaysia still under CMCO..Conditional Control Movement Order which obviously there's no Bazaar Ramadhan or Ramadhan night market. Here, Ramadhan night market are popular during fasting month for Muslim's to get their breaking fast delicacies. Not just Muslims since, Malaysia is a multi racial country, Indian and Chinese will flock the market to savour the delicious goodies displayed. Puasa month is,when you get to see all the sweet and savoury treats making it's way to the bazaar. Putu piring,roti john,laksa,spring rolls,fruit juices,cendol, varities of rice and colurful kuih. You name it and we got all. One of my favourite are seri muka which has a layer of steamed glutinous rice and rich coconut custard top. The namr of seri muka means glowing face in Malay probably, the eater will put up a huge grin after a bite just like me 😁. Vibrant green colur is the result of pandan or screwpine juice and a dash of green food coluring to enhance the colur. The glutinous rice are steamed for perfection and the coconut custard are soft and smooth to bite in. It's quite tricky to make this gorgeous lady, as a wrong method or measurement will end up with too soft custard or uncooked bottom layer. I love firm and not too soft custard with a spotless surface. That is the sign you'll taste a good well done kuih. The cut shall be clean and neat and not messy and to achieve all dis key point, the measurement,method and ingredients playing a major part. We don't want to end up with mushy seri muka aren't we? 

Ingredients

For Glutinous Rice Layer

2 cups glutinous rice, wash and soaked for 3 hrs
2 cups thin coconut milk
1 tsp salt
2 tsp cooking oil

For The Custard Layer

1 cup all purpose flour
2 cups thick coconut milk
1/2 tsp salt
1 cup granulated white sugar
1 1/2 tbsp corn starch
4 pcs pandan leaves
Few drops green food coloring
150ml water
1 egg

For The Glutinous Rice Layer

Line a 14×14"inch tray with plastic wrap.

Drain the glutinous rice and place it into the prepared pan. Apply oil on the sides of the pan.

Combine coconut milk and salt. Stir and pour into the glutinous rice. Stir and steam for 30 minutes.

Remove from heat and using a spatula, press down the cooked glutinous rice tight and packed in the pan. Keep aside.

For The Custard Layer

Grind the pandan leaves with 150ml water. Strain and discard excess. Keep aside.

In a large bowl, add flour,corn starch,salt,coconut milk,egg and sugar. Mix to combine. 

Add the pandan juice and green food coloring. Stir well without lumps. Strain the mixture and cook on medium low fire for 2 minutes by stirring continuosly.

Pour the custard mixture on the steamed glutinous rice and steam on low flame for 30-40 minutes or till a skewer inserted comes out clean.

Cover the steamer lid with aluminium foil or clean cloth to prevent from steaming water to drop on the custard.

Remove from steamer and cool completely before slicing. 

Slice using a plastic knife to get a clean cut.

Enjoy with a cuppa.