Kueh Seri Muka

When I saw Doris making her Kueh Seri Muka, I can't help but to drool at it. I like this kind of kueh - glutinous rice and kaya custard. When I have a craving for such kuehs, I will buy them from a famous local nonya bakery store. However, it's not cheap to eat them, even though a small piece will be filling. Since I don't usually make such kuehs, I decided to have a hand in making this. Furthermore, I still have some leftover glutinous rice.

I adapted the recipe from Sonia as she made it in larger quantity. It's really not difficult to make them. As I have dried blue pea flowers in the fridge, I decided to make my glutinous rice blue to give it a nice "nonya" type colour. The kueh seri muka turned out to be really good. The rice was coconuty and salty enough. The pandan coconut layer was firm, but soft and full of pandan and rich coconut taste. The difference in the texture was really good! This is definitely a keeper, and can be made for functions to impress too!

I'm extracting the recipe for my own reference.

Recipe for Kueh Seri Muka, adapted from Nasi Lemak Lover.
Makes a 8" x 8" pan

Ingredients:

Bottom Layer
350g Glutinous rice, soaked with blue pea flowers (optional) for at least 4 hours, then drained [I soaked mine overnight]
200ml Thin Coconut Milk (100ml thick coconut + 100ml water)[I used 200ml Ayam Lite coconut milk]
1tsp salt

Top Layer
2 Whole eggs
130g Caster sugar
100ml Thick pandan paste + pandan water (Blend about 10 pandan leaves with water, then extract the thickest part together with the pandan water to make 100ml) 
400ml thin coconut milk (200ml thick coconut milk + 200ml water)[I used 200ml Kara coconut cream + 200ml Ayam Lite coconut milk]
120g All-purpose Flour
25g Tapioca Flour [I mixed tapioca & potato flour because I ran out of tapioca flour]
¼ tsp salt

Methods:

1. Bottom Layer: Steam glutinous rice with coconut milk and salt for 30 minutes. Rest for about 10 minutes, then transfer and press steamed rice onto a bottom of a 8" square pan.

2. Top Layer: In a mixing bowl, whisk eggs with sugar until sugar is dissolved. Add in pandan water, coconut milk, salt and pandan paste. Mix well.

3. Sift in flours and whisk till well combined. Strain the mixture in a saucepan and rest for 10 minutes. 

4. Cook the mixture over low heat, stirring all the time to ensure it doesn't burn until it thickens slightly. Remove from heat. 

5. Pour the mixture on top of cooked glutinous rice, smooth the top and steam over medium heat for 30 minutes (do not steam over high heat).

5.Cool completely before slicing and serving.