Kuih Seri Muka (Glutinous Rice Cake) with Coconut Cream

Ingredients

• 2 cups Glutinous rice
• 1 cup Coconut milk
• 1 cup Water
• 1/2 teaspoon Salt
• 2 leaves Pandan leaves
• 2 cups Coconut milk
• 2 large Eggs
• 1/2 cup Sugar
• 1/4 cup All-purpose flour
• few drops Green food coloring

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 2 cups of glutinous rice in a large bowl and cover it completely with water. Allow the rice to soak for at least 2 hours.
2. 2Drain the soaked 2 cups of glutinous rice. In a steamer basket, combine the drained rice with 1 cup of coconut milk, 1 cup of water, 1/2 teaspoon of salt, and the 2 pandan leaves. Steam over boiling water, maintaining a temperature of 100°C, for 30 minutes, or until the rice is tender and fully cooked.
3. 3Carefully transfer the hot steamed rice mixture into an 20.32 × 20.32 cm (20 × 20 cm) square baking dish. Press the rice down firmly and evenly with the back of a spoon to form a compact, flat layer.
4. 4In a separate medium bowl, whisk together the 2 cups of coconut milk, 2 large eggs, 1/2 cup of sugar, and 1/4 cup of all-purpose flour until the mixture is completely smooth and lump-free. Stir in a few drops of green food coloring until the coconut custard mixture is uniformly green.
5. 5Gently pour the green coconut custard mixture over the pressed glutinous rice layer in the baking dish. Return the dish to the steamer and steam over boiling water, maintaining a temperature of 100°C, for another 30 minutes, or until the coconut custard is firm to the touch and set.
6. 6Remove the baking dish from the steamer and let the Kuih Seri Muka cool completely at room temperature for at least 2 hours. This cooling period is essential for the coconut custard to fully set and ensures clean, neat slices.
7. 7Once completely cooled, cut the Kuih Seri Muka into 8 equal squares using a sharp, wet knife.

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