Kuih Serimuka with Pandan Custard Layer

Ingredients

• 2 cups (400g) glutinous rice 2 cups (400g) glutinous rice
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (240ml) pandan juice (extracted from pandan leaves) 1 cup (240ml) pandan juice (extracted from pandan leaves)
• 4 eggs 4 eggs
• 1/2 cup (100g) sugar 1/2 cup (100g) sugar
• 1/2 cup (120ml) coconut milk (for custard layer) 1/2 cup (120ml) coconut milk (for custard layer)
• Banana leaves (for lining the pan) Banana leaves (for lining the pan)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 8g
• Carbohydrates (total, sugars): 35g, 10g
• Protein: 5g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight.
2. 2.
   Drain the soaked rice and steam it over medium heat for 30 minutes, or until the rice is cooked and becomes sticky.
3. 3.
   In a saucepan, combine 1 cup of coconut milk and salt. Heat over low heat until warm, then pour the mixture over the cooked glutinous rice. Mix well to evenly coat the rice with the coconut milk. Set aside.
4. 4.
   In a mixing bowl, whisk together the pandan juice, eggs, sugar, and 1/2 cup of coconut milk until well combined.
5. 5.
   Strain the pandan custard mixture to remove any lumps.
6. 6.
   Prepare a steamer and bring the water to a boil.
7. 7.
   Line a square or rectangular baking pan with banana leaves, ensuring that the leaves cover the bottom and sides of the pan.
8. 8.
   Pour the cooked glutinous rice into the lined pan and press it down firmly to create an even layer.
9. 9.
   Slowly pour the pandan custard mixture over the rice, ensuring it covers the entire surface.
10. 10.
    Place the pan in the steamer and steam over medium heat for 30-40 minutes, or until the custard is set.
11. 11.
    Remove the pan from the steamer and let it cool completely before cutting into squares or diamond shapes.
12. 12.
    Serve the Kuih Serimuka chilled or at room temperature.

Treat your ingredients with care...

• Glutinous rice — Make sure to rinse the rice thoroughly to remove excess starch before soaking. This will prevent the rice from becoming too sticky.
• Pandan juice — To extract pandan juice, blend pandan leaves with water and strain the mixture to obtain the vibrant green liquid.
• Banana leaves — Soften the banana leaves by briefly passing them over an open flame or dipping them in hot water. This will make them more pliable for lining the pan.

Tips & Tricks

• For a more intense pandan flavor, you can add a few drops of pandan essence to the custard mixture.
• To achieve a smoother custard texture, strain the pandan custard mixture before pouring it over the rice.
• If you don't have banana leaves, you can line the pan with parchment paper instead.
• Serve Kuih Serimuka with a sprinkle of grated coconut on top for added texture and flavor.
• Leftover Kuih Serimuka can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve Kuih Serimuka as a delightful dessert after a Malaysian feast. It pairs well with a cup of hot tea or coffee.

Presentation advice

To enhance the presentation, garnish each piece of Kuih Serimuka with a small pandan leaf or a sprinkle of grated coconut. Arrange the squares on a platter or individual dessert plates for an elegant touch.