Recipe Ideas

Kuih Serimuka-Glutinous Rice With Pandan Custard Layer

Posted on 13. Aug, 2009 by Guy Boulud.

Glutinous Rice with Pandan Custard Layer or better known as Kuih Serimuka is one of the popular kuih or cakes in Malaysia. The bottom layer of the cake is made from glutinous rice that has been steamed with coconut milk. The top layer of the cake is a custard base, made from eggs, coconut milk, flours, and most importantly the fresh Pandan juice. The cakes are delicious and have just the right sweetness level. If you have a sweet tooth, then I’d suggest increasing the sugar to about 20 grams. Well, do try my recipe and enjoy!

Kuih Serimuka – Glutinous Rice With Pandan Custard Layer

Ingredients

Glutinous Rice Layer
400 g Glutinous Rice, washed and soaked overnight
150 ml Coconut Milk
100 Water
1 tsp Sea Salt
3 Pandan Leaves, cleaned and tied into a knot

Pandan Custard Layer
150 ml Pandan Juice
5 Tbsp Corn Flour
3 Tbsp All-Purpose Flour
3 Large Eggs
200 ml Coconut Milk
140 g Sugar

9 inches round tray
A piece of Banana leaf or an aluminum foil

Method

To make the glutinous rice layer: Mix rice, coconut milk, water, salt and Pandan leaves in a baking tray.

Steam the rice mixture over a high heat for 25 minutes until cooked. Remove from the steamer and discard the Pandan leaves. Fluff the rice with a fork and use a banana leaf to press and compact the rice layer.

Return the rice layer to the steamer. Continue to steam for another 10 minutes.

To make the Pandan custard layer: Combine Pandan juice and all the flours and mix well. In another bowl, whisk eggs, coconut milk and sugar together and add in the Pandan mixture. Mix well and strain the mixture into a clean medium size bowl.

Prepare a water bath and stir continuously until the custard mixture begins to thicken. (About 15 minutes) Pour the mixture into the rice layer and continue to steam over a low heat for about 25 to 30 minutes.

Allow the kuih to cool completely and slice to serve.

Note: To make the Pandan Juice. Blend 10 Pandan leaves with 200 ml water.

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Black Glutinous Rice With Coconut Milk – Pulot Hitam

Posted on 09. Aug, 2009 by Guy Boulud.

Black glutinous rice with coconut milk is probably one of the easiest dessert to make. It’s popular in Malaysia and also in neighboring countries, namely, Singapore, Indonesia, and Thailand. The black glutinous rice is available at most Asian grocery stores. So, do try making this simple mouthwatering dessert.


Black Glutinous Rice With Coconut Milk – Pulot Hitam

Ingredients

1 Cup (200g) Black Glutinous Rice, washed
6 Cups Water
120 g Palm Sugar
2 Pandanus Leaves, knotted
100 ml Coconut Milk
A pinch of sea salt

Method

In a medium pot, add black glutinous rice, water and Pandanus leaves. Bring it to a boil and lower the heat. Simmer the mixtures for about 45 minutes.

Then add the palm sugar and continue to simmer for another 20 minutes.

In a small saucepan, mix the coconut milk with a pinch of salt. Let it simmer gently until slightly hot but not boil.

Serve the black glutinous rice with 2 to 3 Tbsp of coconut milk.

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