Thursday, February 23, 2012

Pandan Week- attempt no.2 Seri Muka

My mom came visiting and gave me a huge bucketfull of pandan plant. So, I was contemplating to try out caramel pandan...

But instead decided to go for something less crazy with good old malay desserts called seri muka... Or if directly translated would be- glowing face. Wow!!

My whole kitchen smells inviting with pandan aka screwpine aroma...

This is my 2nd attempt.. The first tasted great but the 2 layer didn't stick well.

This one tastes good, simpler to follow recipe... Only my mistake of not keeping an eye on d santan mixture, not stirring continuously made the batter not smooth.

So, great recipe... Pls dont repeat my mistake, am sure urs will turn out great. Mine looks dreadful....with gooey green top.

So, the recipe comes from:

Here's the excerpts from her blog:
dadapted from Rohani Jelani’s
Kuih Asli Malaysia.
300gm glutinous rice
50ml coconut milk
200ml water
1 tsp salt
150ml eggs (3 medium, grade B or C)
150ml coconut milk
150ml pandan juice
180gm sugar
15gm cornstarch
30gm all purpose flour
1. Soak rice for at least 2 hours. Drain. Put
rice into a baking pan suitable for
steaming. Mix it with coconut milk and
salt. Add in water. Make sure the water is
abt 3mm above the rice. If added in the
stated amount and it seems slightly more,
it’s ok. But not higher than 1cm definitely!
If water level’s too low, add more water.
Cos it depends on how well u drain the
2. Steam rice on high heat for 20-30
minutes until rice turns translucent.
Remove from heat and immediately fluff
rice with a fork or chopstick. Place rice
into a 8 inch round pan or 7 inch square
pan. Level and press rice to compact it. U
may either use a flat bottomed glass or a
layer cake press. If ur hands are heat
resistant, u may use it too!! Haha! But do
it over a aluminium sheet or baking paper.
Do this while the rice is still hot. Return
compacted rice in pan to steamer and
steam until custard is ready.
3. Mix all the ingredients in (B) and cook
in a heavy saucepan on low heat, stirring
slowly all the time to ensure it doesn’t
burn until it thickens slightly. Remove
from heat.
4. Pour (3) over compacted rice and steam
on medium low heat for 25 minutes. Do
not use high heat as it will cause the kuih
surface to be uneven… suitable for surfing.
5. Cool kuih thoroughly before cutting into
Or if u can't be bothered to weigh
everything using a scale,
You can just play around with this simple
The formula:
Rice : 1cup
Coconut milk: 2 Tbsp
Salt: 1/2 tsp
Water: Just put enough to be slightly above
rice, say about.... 3mm
Eggs: 2 Large, A grade
Liquid (no matter how much the ratio of
coconut milk and pandan juice) : 1 cup
Sugar: 1/2 cup
Flour : 1 heaped Tbsp

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