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Seri Muka Recipe
Ingredients (Bottom Layer – Glutinous Rice):
300g glutinous rice (washed & soaked 4 hours or overnight)
200ml coconut milk
½ tsp salt
2 pandan leaves (knotted)
Ingredients (Top Layer – Pandan Custard):
200ml coconut milk
150g sugar
100g all-purpose flour
2 tbsp cornflour
3 large eggs
100ml pandan juice (blend pandan leaves with water, strain)
A pinch of salt
Steps:
1. Cook Bottom Layer (Rice):
Drain soaked glutinous rice, place in steamer with pandan leaves.
Steam for 20 mins, remove, mix with coconut milk + salt, then steam again until fully cooked and sticky.
Press firmly into a greased square pan as the base.
2. Prepare Top Layer (Custard):
Whisk flour, cornflour, sugar, eggs, pandan juice, coconut milk, and salt until smooth.
Strain mixture to remove lumps.
Cook over low heat until slightly thickened.
3. Steam Together:
Pour custard mixture over pressed rice.
Steam on low heat for ~30 mins (cover lid with cloth to avoid water dripping).
Cool completely before cutting into neat squares.
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