Kuih Seri Muka (Pandan Coconut Cake)

Ingredients

• 2 cups Glutinous Rice
• 3 cups Coconut Milk
• 1/2 tsp Salt
• 3 leaves Pandan Leaves
• 1/2 cup All-Purpose Flour
• 1 cup Sugar
• 2 pieces Eggs
• 1 tsp Pandan Extract

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

Instructions

1. 1Soak the 2 cups of glutinous rice in water for at least 2 hours, or up to overnight. Drain the soaked 2 cups of glutinous rice thoroughly.
2. 2In a steamer basket lined with parchment paper or a heat-proof cloth, combine the drained 2 cups of glutinous rice, 1 cup of coconut milk, 1/2 tsp of salt, and the 3 pandan leaves. Steam over boiling water at 100°C for 30 minutes, or until the rice is tender and cooked through. Remove the 3 pandan leaves.
3. 3Transfer the cooked glutinous rice to a 22.86 × 22.86 cm (23 × 23 cm) square baking pan. Press the rice firmly and evenly into the bottom of the pan to form a compact layer.
4. 4In a large mixing bowl, whisk together the 1/2 cup of all-purpose flour, 1 cup of sugar, and 2 pieces of eggs until smooth. Gradually whisk in the remaining 2 cups of coconut milk and the 1 tsp of pandan extract until the mixture is completely smooth and lump-free.
5. 5Carefully pour the smooth pandan coconut topping mixture over the pressed glutinous rice layer in the 22.86 × 22.86 cm (23 × 23 cm) baking pan. Place the baking pan back into the steamer, or into an oven preheated to 175°C, and steam or bake for 20 minutes, or until the topping is set and firm to the touch in the center. Remove the pan from the heat and let the Kuih Seri Muka cool completely at room temperature for at least 2 hours to allow the topping to fully set and firm up before cutting into 5.08 cm (5 cm) square pieces.

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