Kuih Seri Muka (Glutinous Rice Cake)

Ingredients

• 2 cups Glutinous rice
• 1 cup Coconut milk
• 0.5 tsp Salt
• 2 cups Coconut milk
• 0.5 cup Pandan juice (from blended pandan leaves)
• 0.5 cup Rice flour
• 0.75 cup Sugar
• 2 tbsp Tapioca starch

Instructions

1. 1Place the 2 cups of glutinous rice in a large bowl. Cover the rice with at least 2 inches (5 cm) of cold water and let it soak for a minimum of 2 hours, or up to 4 hours.
2. 2Drain the soaked glutinous rice thoroughly. Transfer the drained rice to an 8x8-inch (20x20 cm) heatproof pan or an 8-inch (20 cm) round cake pan. Pour the 1 cup of coconut milk and sprinkle the 0.5 tsp of salt over the rice, stirring gently to combine.
3. 3Place the pan with the rice mixture into a steamer basket. Steam over boiling water (212°F / 100°C) for 25-30 minutes, or until the rice is tender and fully cooked; it should appear translucent and sticky.
4. 4While the rice is steaming, combine the remaining 2 cups of coconut milk, 0.5 cup of pandan juice, 0.5 cup of rice flour, 0.75 cup of sugar, and 2 tbsp of tapioca starch in a medium bowl. Whisk thoroughly until the mixture is smooth and no lumps remain.
5. 5Once the rice is cooked, gently press it down evenly in the pan with the back of a spoon to form a compact layer. Carefully pour the prepared pandan topping mixture evenly over the cooked glutinous rice in the pan. Return the pan to the steamer.
6. 6Steam for another 20-25 minutes over boiling water (212°F / 100°C), or until the pandan topping mixture is firm and set; it should no longer be liquid and will have a slightly glossy appearance. Carefully remove the pan from the steamer.
7. 7Allow the Kuih Seri Muka to cool completely at room temperature for at least 2 hours before attempting to cut it. Cooling is essential for the layers to fully set and prevent crumbling. Once completely cooled, use a sharp, wet knife to cut the Kuih Seri Muka into 2-inch (5 cm) squares, wiping the knife clean and re-wetting it between cuts for a cleaner finish.

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