Tuesday, 16 April 2013

Nyonya Seri Muka

最近看到很多朋友都做了美味糕点的同时, 我在看的连续剧也一直为皇上献上糕点,我实在忍不住了,忙里偷闲,做了这个想做了很久的糕点Seri Muka 做好了糕点打电话给姐姐,说用了她家的食谱, 糕点很好吃。她问我做到美吗?我说,糕的脸是美,有滑,但是呢。。不懂是糯米饭压不够实,或是custard煮不够浓就倒入,所以有custard渗透过去糯米的迹象。没关系,即使有点瑕疵,糕点依然可口,满足我想吃Seri Muka的欲望。

Bottom Layer:
250g Glutinous Rice, soaked for 4 hours and drained
50ml thick Coconut Milk, 100ml fresh milk ( I used 150ml coconut milk)
¼ tsp Salt

Top Layer:
2 whole eggs, 1 egg yolk
110ml coconut milk, 100ml fresh milk
100g Castor Sugar
3tsp corn flour, 2 tbsp plain flour
few drops of yellow coloring

Bottom Layer:
1. Steam glutinous rice with coconut milk, fresh milk and salt for 20 minutes until rice turns translucent.

2. Transfer rice into a 6 inch square pan. Add some blur color extract from Bunga Telang or blue pea flower if you have it while the rice is still hot.

3. Then press steamed rice to compact it onto bottom of pan. Return compacted rice in pan to steamer and steam for another 10 minutes.
Top Layer:
1. Whisk eggs and sugar together until sugar is dissolved. Add in fresh milk, coconut milk and yellow colouring follow by flours and whisk till well combined. 

2. Cook the custard in a heavy saucepan on low heat, stirring all the time to ensure it doesn’t burn until it thickens slightly. Remove from heat.

3. Pour the mixture on top of glutinous rice, cover with an aluminium foil and steam over medium low heat for 30 minutes.

4. Cool completely before serving.

Recipe adapted from : Jane's Corner