Kuih Seri Muka with Agar-Agar 'Egg'

Ingredients

• 1.5 cups Glutinous Rice
• 2 cups Coconut Milk
• 0.5 teaspoon Salt
• 3 leaves Pandan Leaves
• 2 tablespoons Agar-Agar Powder
• 0.75 cup Sugar
• 0.25 cup All-Purpose Flour
• 2 drops Green Food Coloring

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

Instructions

1. 1Place the 1.5 cups of glutinous rice in a large bowl and cover it with at least 5.08 cm (5 cm) of cold water. Let the rice soak for a minimum of 2 hours, or up to 8 hours, to soften the grains.
2. 2Drain the soaked 1.5 cups of glutinous rice thoroughly. In a 22.86 cm (23 cm) round or 20.32 × 20.32 cm (20 × 20 cm) square heatproof dish that fits inside your steamer, combine the drained rice with 1 cup of the coconut milk, the 0.5 teaspoon of salt, and the 3 pandan leaves. Steam the rice over medium-high heat (approximately 121.1-135°C / 121-135°C) for 30 to 35 minutes, or until the rice grains are tender and translucent.
3. 3Carefully remove the steamed rice from the steamer. Discard the pandan leaves. Using a spoon or spatula, firmly press the hot rice evenly into the bottom of the same 22.86 cm (23 cm) round or 20.32 × 20.32 cm (20 × 20 cm) square dish, creating a compact base. Set aside.
4. 4In a medium saucepan, whisk together the remaining 1 cup of coconut milk, the 0.75 cup of sugar, the 0.25 cup of all-purpose flour, and the 2 tablespoons of agar-agar powder until smooth and no lumps remain.
5. 5Place the saucepan over medium heat (approximately 148.9-162.8°C / 150-163°C) and cook, stirring constantly with a whisk, for 8 to 12 minutes, until the mixture visibly thickens, becoming syrupy and able to lightly coat the back of a spoon, and begins to bubble gently. Remove from heat.
6. 6Stir the 2 drops of green food coloring into the thickened topping mixture until evenly combined. Immediately and carefully pour the entire green topping mixture over the pressed glutinous rice base in the dish, spreading it gently to cover the rice completely. Return the dish to the steamer and steam over medium-high heat (approximately 121.1-135°C / 121-135°C) for another 15 to 20 minutes, or until the topping is firm to the touch and no longer liquid.
7. 7Carefully remove the dish from the steamer. Let the Kuih Seri Muka cool completely at room temperature for at least 2 hours, or chill in the refrigerator for 1 hour, until fully set. This cooling time is crucial for the topping to firm up properly. Once fully set, cut the kuih into 3.81 cm (4 cm) squares using a sharp, wet knife before serving.

Substitutions

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