Friday, September 26, 2014

Seri Muka

Seri Muka
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Ingredients for the bottom glutinous rice layer
300g glutinous rice, rinsed
200ml thin coconut milk (I’d used 170ml Kara “Santan Kelapa Murni” Coconut Cream  diluted slightly with 30 ml water)
1 tsp salt
3-4 pieces of pandan leaves

Ingredients for the top “kaya” custard layer

3 medium eggs (appro. 55 g each)
200 ml thick coconut milk (I’d used Kara “”Santan Kelapa Murni” Coconut Cream”)
150g fine granulated sugar
20-30 pieces of pandan leaves, rinsed and cut into small pieces (do not use pandan leaves which are too big as they are not as fragrant)
100 ml water
10g corn starch ( 4 tsp)
25g  plain flour (2 tbsp + 1 tsp) , for a slightly firmer custard texture which is more manageable for first-timers, flour can be increased to 40g.
 Rinse the glutinous rice to remove excess starch and impurities present, until water is reasonably clear.
 soaked glutinous rice to sit for at least 1/2 hours.
 Drain the glutinous rice that had soaked and spread out onto  plates for steaming. Crush or shred the pandan leaves slightly and stuff them between the rice grains.
 Add salt to thinned coconut milk and give it a good stir. Mix coconut milk with rice grains. Stir thoroughly to combine.
 Place the plates into a steamer and steam at high heat for 20 min. 
 While waiting for the pulot to steam, begin with the preparation of the “kaya” custard layer by first placing snipped pandan leaves and water in a food blender and blitz until a fine pulp is obtained
 Drain the pandan juice over a fine wired sieve or better still muslin/cheese cloth and squeeze as much juice out of the pulp as possible. It should yield more than 100 ml of concentrated pandan juice.

 In a mixing bowl, add eggs and sugar. Whisk slightly to break the eggs and proceed to add coconut milk, 100 ml pandan juice, plain flour and corn flour. Stir well until smooth and free from lumps. Set aside .
 When the pulot is done steaming, greased 6″ square tin and press down with a “penekan kek” (kek lapis legit press) or the back of a sturdy metal spoon. Ensure that the rice layer is very very compact, especially around the edges and corners.  Place the tin into the steamer and top up the water in it if necessary. Turn on the heat to get the steaming started over medium-low flame.
  Return to work on the custard layer, strain the mixture in (11) into a heat-proof or metal bowl and sit this bowl over a pan of gently simmering water. Stir continuously until custard just begins to thicken. Note that the custard batter should still be very fluid and not viscous. 
 Pour the slightly thicken custard mixture carefully over the rice layer in the square tin and steam very very gently over barely simmering water until the custard layer sets. It should take appro. 25-30 min. Wrap the lid with a large towel to catch any condensation.
 Leave the kueh to cool completely (about 6 hours) before unmoulding and cutting.
Ady Greatsword Empire Kitchen Recipes,,

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