Kuih Serimuka 2 ( Pandan Custard)

I reduced the coconut milk used in the recipe, it turned out good too.  Very tasty, I found myself eating it non-stop, very addictive. If you can't get the fresh coconut, just make sure you use a good premium coconut milk as it does affect the flavour of the end result.  Good recipe.

Make sure to use a plastic knife to cut them into pieces and sit them on cling wrap to avoid sticking.

Recipe from Amy Beh (Kuali)
Ingredients
For the egg mixture
6 eggs
175g castor sugar


100g plain flour
25g tapioca flour
375ml thick coconut milk (from a grated coconut)--I used 300ml coconut milk+ 40ml remaining pandan juice + 35ml water instead
60ml pandan juice
A few drops green colouring
1/2 tsp vanilla essence
500g glutinous rice, soaked for 3 to 4 hour and drained well ( I had it soaked overnight)
2 tsp salt
350ml thin coconut milk ( add enough water to the same coconut as above and squeeze out this amount) ----I used only 150ml coconut milk+ 200ml water instead)




For the pandan juice ( my own way)
5 pandan leaves, washed, cut into small pieces, add in 100ml water, blend and extracted the juice.
60ml as resquested in the recipe and remainder 40ml added in as well.


For the coconut milk
I used "Ayam" brand instead of the fresh coconut.

steamed

flatten it

done

Methods

Add 2 tsp salt to 350ml thin coconut milk. Steam glutinous rice with 1/3 portion of thin coconut milk for 10 minutes. Stir and pour in the next 1/3 portion and steam for another 10 minutes. Add the rest of the thin coconut milk and steam for the last 15 minutes.  When the rice is cooked, remove and press firmly onto the base of a 25cm square cake pan. ( I used a 23cm pan)

To make the egg mixture:

Beat in the eggs with sugar,  add the flours and blend until smooth. Stir in coconut milk, green colouring, pandan juice and essence. Strain mixture to remove any lumps. Set aside for five to 10 minutes.

Pour in 1/3 portion of the egg mixture over the rice base and steam for 10 minutes over medium heat. Remove the steamer cover and wipe it dry, then pour the next 1/3 portion of egg mixture over the first layer. Steam for 10 minutes.

Wipe the steamer cover again before adding the rest of the egg mixture and steaming for another 10 minutes.

 Remove and cool completely before cutting.

  

Kuih Serimuka ( Yellow custard), another similar kuih with slightly different flavour, just as tasty.