Gluten-Free Kuih Seri Muka

Instructions

1. 1Rinse the 2 cups of Gluten-Free Glutinous Rice Flour in a fine-mesh sieve under cold running water until the water runs clear, then drain it thoroughly. In a medium bowl, combine the drained 2 cups of Gluten-Free Glutinous Rice Flour, half of the 1 can of Coconut Milk, and the 0.5 tsp of Salt; mix until a uniform paste forms. Press this mixture evenly into the bottom of an 20.32 × 20.32 cm pan.
2. 2Place the 20.32 × 20.32 cm pan into a steamer basket over a pot of boiling water (100°C / 100°C). Steam for 30 minutes, until the rice base appears firm and slightly translucent.
3. 3While the rice base is steaming, in a separate medium bowl, whisk together the 0.75 cup of Sugar and the 3 large Eggs until well combined. Add the remaining half of the 1 can of Coconut Milk, the 1 tsp of Pandan Extract, and the 2 drops of Green Food Coloring; whisk until the mixture is smooth and uniformly green.
4. 4Carefully pour the prepared topping mixture evenly over the steamed rice base in the 20.32 × 20.32 cm pan. Return the pan to the steamer and steam over boiling water (100°C / 100°C) for 15 to 20 minutes, or until the topping is set and firm to the touch in the center.
5. 5Carefully remove the pan from the steamer and let the Kuih Seri Muka cool completely at room temperature for at least 2 hours; this allows the layers to set properly for clean cutting. Once fully cooled, cut the Kuih Seri Muka into 5.08 cm squares and serve.

Related Guides