Kuih Seri Muka (Kueh Salat) 香兰糯米糕

🧂 Ingredients

• 2 cups glutinous rice

  about 150g per cup
• 4-5 pandan leaves

  washed
• 100 ml water
• 100 ml fresh coconut milk
• ½ tsp salt
• 8-10 fresh or dried butterfly pea flower
• 50 ml boiling hot water

  for the butterfly pea flower
• 4 medium sized eggs

  room temperature
• 15 pandan leaves

  washed
• 150 ml fresh coconut milk
• 100 ml water
• 2 tbsp plain flour
• ¼ tsp salt
• ½ cup stevia sweetener
• 1 tsp vegetable or coconut oil

Instructions

• 1 Wash the 2 cups glutinous rice 3-4 times until the water turns quite clear.
  
  Then soak the rice with water overnight or at least for 4 hours.
  
  Note: Make sure the water more than covers the rice.
• 2 After soaking overnight or after 4 hours, drain off the water.
• 3 Mix 100 ml fresh coconut milk, 100 ml water and 1/2 tsp salt.
• 4 In a large heat proof plate, add the coconut mixture to the rice and mix evenly.
  
  Spread the rice thinly and evenly over the plate so that the rice will cook
  evenly in the steamer.
• 5 Cut 4-5 pandan leaves into shorter strips and layer it over the rice.
• 6 Bring water to boil in a steamer pot over high heat.
  
  Then steam the rice, covered, over high heat for 30-40 minutes, until the rice
  turns soft and fluffy.
• 7 Add 50 ml boiling hot water to 8-10 fresh or dried butterfly pea flower, let it
  steep for 10-15 minutes. Then drain off the flowers and set the blue tea aside.
  
  Note: If using fresh butterfly pea flowers, be sure to wash flowers well.
• 8 After steaming the rice, turn off the heat and remove the pandan leaves.
  
  Note: You can do a taste test to ensure the rice is cooked and soft.
• 9 Use a fork to fluff the rice.
• 10 Drizzle the blue pea tea randomly over the rice.
• 11 Grease a cake pan with removable base with some of the 1 tsp vegetable or
  coconut oil.
  
  Note: Using a cake pan with removable base will make demoulding the cake easier
  later.
• 12 Transfer the hot rice into the cake pan. Press to compress the rice as much as
  possible with a wet spatula.
  
  Note: Using a wet spatula will ensure the rice do not stick to the spatula.
• 13 Use a fork to make scratch marks on the surface of the compressed rice.
• 14 Place the cake pan with the rice in the steamer to keep warm. Turn on the lowest
  possible heat.
• 15 Cut 15 pandan leaves into smaller pieces, about an inch.
  
  Add 100 ml water and 150 ml fresh coconut milk to the pandan leaves and blend
  well with a blender.
• 16 Sieve the pandan juice. Discard the pandan pulp.
• 17 In a large mixing bowl, add 4 medium sized eggs and 1/2 cup stevia sweetener and
  whisk well.
• 18 Add pandan coconut mixture and mix well with a whisk.
• 19 Sift in 2 tbsp plain flour and 1/4 tsp salt, and mix well with a whisk.
• 20 Sieve the custard batter into a non-stick pan.
• 21 Transfer the non-stick pan with the batter to the stove and turn on low heat.
  
  Keep stirring the batter to ensure the mixture is smooth and sweetener is fully
  dissolved. You will get a beautiful green colour.
  
  Note: It's important to keep the heat low so the mixture will not turn into
  scrambled eggs.
• 22 Keep stirring until the mixture is slightly thickened. It will turn thick enough
  to coat the spatula in a thick liquid form but will drip down smoothly.
  
  The process takes roughly about 15 minutes, depending on the heat.
• 23 Make sure the steamer is heated with the lowest possible heat. Water should be
  below boiling point and barely simmering.
  
  Pour the thickened custard through a sieve onto the rice in the cake pan slowly
  to minimise air bubbles.
  
  Note: Make sure the rice is hot when pouring the custard, so that both layers
  will gel well. Heat should be very low, if not, we might risk overcooking the
  custard.
• 24 Use a toothpick to break any bubbles, or simply use a spoon to scoop out the
  bubbles.
• 25 Cover and steam for about 35-40 minutes, until custard is set.
  
  Note: I am using a bamboo steamer. If using any other types of steamer, make
  sure to leave a gap for the water vapour to escape, to avoid dripping onto the
  custard.
• 26 Test the doneness of the custard by inserting a cake tester or chopstick in the
  middle. If it comes out clean, the cake is ready and you can turn off the heat.
• 27 Remove the cake from the steamer and let it cool completely, about 2-3 hours.
  
  Then unmould the cake. I did it by place the cake pan over a short glass, and
  then pulling the rim of the cake pan down.
• 28 Serve and enjoy.
  
  Note: Use a plastic knife to cut so that the cake will not stick to the knife.

Nutrition Info