Seri muka — glutinous rice and pandan custard
Steamed cake pieces with a coconut glutinous rice base and pandan egg custard.
Active time30 min
Cooking1 h
Total3 hResting : 1 h 30 min
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Ingredients
- 2 large eggs
- 2 egg yolks
- 100 ml water
- 5 tbsp wheat flour
- 2 tbsp cornstarch
- 100 ml unsweetened non-concentrated pandan juice
- 300 ml thick coconut milk
- 300 g raw glutinous rice
- 1 tsp salt
- 170 g sugar
- 2 pandan leaves — optional
Preparation
Rinse the rice and soak it in plenty of water for 30 min. Drain and discard this water. Prepare a 20 cm square cake tin for the reference quantity, fitting inside the steamer.
300 g raw glutinous rice- mixing bowl
- colander
- square cake tin
In the tin, mix the drained rice with 100 ml coconut milk, the measured water and salt. Add the washed and knotted pandan leaves if using. Steam over high heat for 20 min, until the rice is tender.
100 ml water300 ml thick coconut milk1 tsp salt2 pandan leaves — optional- square cake tin
- steamer
Separate the egg yolks from the whites. Whisk the eggs and yolks with the sugar, pandan juice and remaining 200 ml coconut milk. Whisk in the flour and cornstarch until smooth. Set the heatproof bowl over a saucepan of simmering water and stir until slightly thickened but still pourable.
2 large eggs2 egg yolks5 tbsp wheat flour2 tbsp cornstarch100 ml unsweetened non-concentrated pandan juice170 g sugar- heatproof bowl
- whisk
- saucepan
Remove the pandan leaves from the cooked base if used. Stir the rice and press down with a spoon into an even layer. Strain the custard onto the still-hot rice. Steam over medium heat for 30 min, until the custard has set. Cool completely for about 60 min, then cut into pieces.
- square cake tin
- spoon
- fine sieve
- steamer
- knife
Allergens
- Eggs
- Gluten
Composition to check for: Celery, Crustaceans, Fish, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.