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Kuih Seri Muka - Special

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Ingredients
  

Bottom Layer

  • 50 g Black glutinous rice
  • 400 g White glutinous rice
  • 5 strands Pandan leaves
  • 1 Banana leave to fit pan 9" X 9"
  • Salt
  • 1 tin 400 ml coconut milk

Top Layer

  • 50 g Wheat Flour
  • 50 g Potato Starch
  • 20 g Custard Flour
  • 200 g Castor Sugar
  • 3 Eggs
  • 1 tin 400 ml coconut milk
  • 60 ml Pandan juice from the 15 strands pandan leaves

Instructions
 

Pre-preperation

  • Prepare the black glutinous rice (The night before)
  • Wash and rinse your black glutinous rice a few times and then place into a cup or bowl and filled with just boiled hot water to soak. Cover and let it soak for an hour.
  • Remove and drain the rice with a sieve. Place into a small pan and add 2 cups of just boiled hot water again with a pinch of salt and boil on low heat simmering for 25 to 30 minutes till the black glutinous rice is soft and tender.
  • Keep in a container ready to use in the fridge overnight.
  • Prepare the White glutinous rice (The night before)
  • Just rinse the rice once then soak in cold water overnight in a covered jug.

Steaming - Bottom Layer (On the day)

  • Drained the white glutinous rice and add a tin 400ml of coconut milk to them and a generous pinch of salt. Snip 5 of your pandan leaves and just place on top of your rice and steam for 20 minutes. (Medium heat)
  • After 20 minutes you will see the colour of the pandan leaves have changed to a 'cooked' look. Remove the leaves and fluff the rice. It is at this point that you add in the black glutinous rice. Mix it a bit.
  • Transfer your glutinous rice to another prepared dish 9" x 9" which I lined with a banana leave. I just love the extra flavour. You do not have to do this if you can't.
  • Press the rice down, Use a kek lapis press or failing to have that handy use a potato masher. I use the back of the first tin.
  • Steam again for another 10 minutes on low heat.

Steaming - Top Layer

  • While the glutinous rice is steaming make your top layer. Start by snipping the rest of the pandan leaves and add in 80 ml water to get 60 ml juice.
  • Mix the 3 flours, sugar, eggs, coconut milk and pandan juice together. Use a whisk and whisk a bit till sugar all dissolve.
  • Sieve the mixture and then on low heat cook it stirring all the time. When mixture coats the back of a spoon it is ready to be poured on top of the prepared glutinous rice.
  • Steam for 30 minutes on low medium low heat. As advised by my friend, for the first 15 minutes remove the lid and wipe off the condensation every now and again. Do not walk away. BUT I stayed the entire 30 minutes and wipe away. Then I removed the lid and turned off the heat and let it dry off for a few hours before slicing.

Notes

TIP - From my friend - Smooth top. Steam with low to medium heat and wipe the lid as often as possible Wipe and put back the lid as often as possible for the first 15 minutes. Thereafter every 5 mins. Use low to medium heat NOT high. High heat will create wave pattern on the top. Too low heat will cause the centre of the topping not to cook properly. After 30 mins open the steamer. Let it open. Turn off the fire when the surface already dry. Let it cool off for about 2-3 hours then slice...