![\"Seri](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2021\/11\/seri-muka-recipe-image-1.jpeg\")
<\/figure>\n\n\n\n1. Prepare the rice layer<\/h2>\n\n\n\n
There are a few steps in preparing Seri Muka. First, prepare the rice and custard layers separately, then combine both and steam. Let\u2019s start by preparing the rice layer since it takes time to soak rice.<\/p>\n\n\n\n
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- The glutinous rice <\/a>is harder to cook through if not soaked thoroughly. Place it in a large bowl and add water to cover it. Let it sit for two hours or more so the rice is soft and easier to cook.<\/li>\n\n\n\n
- After a few hours, drain the rice and place it in a mixing bowl.<\/li>\n\n\n\n
- Season the rice with salt and sugar, then add coconut milk and water. Make sure the coconut milk and water drown the glutinous rice. Otherwise, there will not be enough liquid to cook through the rice. The amount of glutinous rice I use is 350g for an 8×8-inch square baking pan.<\/li>\n\n\n\n
- Apply oil in the pan to prevent the rice from sticking. Next, pour the rice mixture and use a spoon to level it.<\/li>\n\n\n\n
- Tuck a piece of pandan leaf in the rice.<\/li>\n\n\n\n
- Steam the glutinous rice over medium heat for about thirty minutes or until the rice is soft and fluffy. Check that the rice is cooked. If it isn’t, drizzle two tablespoons of water and steam for five to ten minutes until fully cooked.<\/li>\n\n\n\n
- After the glutinous has cooked, remove the pandan leaves.<\/li>\n\n\n\n
- Mix the rice, salt, sugar, and coconut milk to ensure all are well mixed.<\/li>\n\n\n\n
- Then flatten the glutinous rice with the back of a spoon or the dough cutter <\/a>and press it down to form a tight layer. It will ensure the custard does not leak through it, ruining your layers. Keep it warm if the custard layer is not ready.<\/li>\n<\/ul>\n\n\n\n
Note: <\/h4>\n\n\n\n
If you do not have fresh coconut milk, substitute it with boxed coconut milk<\/a>. Some manufacturers may term it coconut cream. Whatever it is called, please ensure that it is the pure extract of the coconut for cooking, not for drinking. There is an easy way to check whether it is correct, as pure coconut milk has a fat content between 20 to 25 percent.<\/p>\n\n\n\n
![\"Seri](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2021\/11\/seri-muka-recipe-image-2.jpeg\")
<\/figure>\n\n\n\n2. Prepare the custard layer<\/h2>\n\n\n\n
The custard layer on top of the rice is prepared separately, then poured and steamed together.<\/p>\n\n\n\n
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- Get 50g of pandan leaves<\/a> and cut them with scissors into small pieces. If you use medium-sized pandan leaves, it should be about eight to ten pieces. (Please refer to the note below if you do not have pandan leaves.)<\/li>\n\n\n\n
- Place the leaves in a blender, add 250 ml (one cup) of water, and grind finely.<\/li>\n\n\n\n
- Pour the pandan juice through a wire mesh strainer or a fine sieve for a clean extract. Discard the leaves. Let the extract pass through the strainer twice for the best result.<\/li>\n\n\n\n
- Get three large eggs, beat the eggs lightly, and avoid creating too many bubbles. If you use a blender or beat the eggs vigorously, they will trap air inside and expand. The resulting custard will not be smooth and may have holes due to the trapped air.\u00a0<\/li>\n\n\n\n
- Combine the sugar, all purpose flour, cornstarch, pandan extract, coconut cream, and beaten egg in a mixing bowl. The goal is to combine all the ingredients without creating bubbles.<\/li>\n\n\n\n
- Pour the custard mixture into a small pot through a wire mesh strainer to catch all the possible lumps.<\/li>\n\n\n\n
- Cook the custard mixture over low heat to about thirty percent until the first lump appears. It should be thick enough to coat the back of the spoon but still pourable. If you have a kitchen thermometer, this change will happen at about 60\u00b0C\/140\u00b0F. Remove it from heat immediately once it reaches this temperature.<\/li>\n<\/ul>\n\n\n\n
Note:<\/h4>\n\n\n\n
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- If you skip this essential step, the ingredients in the custard will not become homogeneous while streaming with the glutinous rice. The flour will sink, causing the top to be softer than the bottom.<\/li>\n\n\n\n
- If you do not have pandan leaves, try to get the store-bought pandan extract<\/a> and follow the bottle\u2019s instructions. Please use pandan extract, not artificial pandan essence, for the best result. If you use the pandan extract, add more water to return the same liquid amount for the custard.<\/li>\n\n\n\n
- You can also add a few drops of artificial color to make it greener. However, I prefer to use more pandan leaves while making the extract, which yields an attractive green color without artificial coloring. <\/li>\n<\/ul>\n\n\n\n
3. Assemble the glutinous rice and custard layers<\/h2>\n\n\n\n
Now it comes to steaming the semi-cooked custard with the glutinous rice.<\/p>\n\n\n\n
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- Scrape the surface of the glutinous layer with a fork so that the surface becomes slightly uneven. The uneven surface helps to let the custard layer stick to it firmly.<\/li>\n\n\n\n
- Pour the thickened custard onto the packed glutinous rice layer (bottom layer) while still hot, and remember to pour through a wire mesh strainer to remove any lumps. Pour the custard mixture as close to the rice as possible to prevent bubbles. Rice must be hot and moist when the custard is added, or the two layers won’t stick together.<\/li>\n\n\n\n
- Use the corner of a paper towel to break all the air bubbles.<\/li>\n\n\n\n
- Cover the Seri Muka with aluminum foil<\/a>, which helps prevent water condensation from dropping onto the surface, causing an uneven appearance. Alternative method: Place two long chopsticks on the steamer, then cover it with a lid wrapped with a cloth.<\/li>\n\n\n\n
- Reduce heat to the lowest possible to let the custard set slowly and create a smooth surface. Keep steaming with water below boiling point, with the steamer’s cover slightly ajar if necessary.<\/li>\n\n\n\n
- You can vary the time required to steam the Seri Muka from forty minutes to an hour. The best way is to be patient and use a slow flame to steam. Vigorous high heat will create an uneven surface. You can open the aluminum foil to check the doneness at the 40th minute.\u00a0 You can cover and continue steaming it if the center is not fully set.\u00a0 The Seri Muka is done when inserting a toothpick and coming out clean.<\/li>\n\n\n\n
- Remove the Seri Muka, set it aside to cool thoroughly, and the custard (top layer) set.<\/li>\n<\/ul>\n\n\n\n
4. How to cut, serve, and keep Seri Muka<\/h2>\n\n\n\n
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- You must wait until the Seri Muka is cold before lifting it from the mold. It may take one to two hours for the custard layer to set.<\/li>\n\n\n\n
- Cut the Seri muka into pieces with a knife or plastic dough cutter and wipe with oil to prevent sticking.<\/li>\n\n\n\n
- Seri Muka can be refrigerated for up to 2-3 days. It is best to wrap it with a plastic sheet of cling wrap to prevent the surface from exposing to the air.<\/li>\n\n\n\n
- To reheat Seri Muka, bring it to room temperature, then steam for about 4 minutes. Then, let it cool to room temperature before serving.<\/li>\n<\/ul>\n\n\n\n
Seri Muka is a dainty and delightful dessert that is fragrant, sweet, and full of texture. It is sold in morning markets, school canteens, and traditional cake shops. Try it, and I hope you will love it.<\/p>\n\n\n\n
5. Other Malaysian desserts\/snacks you should try<\/h2>\n\n\n\n
- You can also add a few drops of artificial color to make it greener. However, I prefer to use more pandan leaves while making the extract, which yields an attractive green color without artificial coloring. <\/li>\n<\/ul>\n\n\n\n