This Kueh Seri Muka recipe adapted from thermomix Hari raya favorites recipe 2020 edition, by @adrinaawal
I reduced the recipe as I’ve only got 107g of glutinous rice at home 😅 and we can’t finish the whole kueh for the full recipe too. So scaling down is perfect for us.
Things to note:
Most of the steps are done using thermomix except for steaming on the last step and I’ve soaked the rice for more than 12 hours.
Overall , we like the kueh as the custard layer is so smooth and fragrance.
But the rice ended up too mushy and custard layer can be less sweetened too.
I would reduce the steaming time for the rice and also reduce the amount of sugar further for the custard layer next trial.
Ingredients ( for one loaf of size 7cm x17cm ):
Glutinous rice layer:
- Glutinous rice 107g
- Water 900ml
- Pandan leaf 2 pieces -tied in knot
- Coconut milk 50ml
- 1/2 tsp salt
Prepare the Loaf pan of size 7×17 cm
- Like the loaf pan with banana leaf and grease the leaf with some coconut oil
Pandan Custard layer
- 1 egg (50g)
- 100g coconut milk
- 45g caster sugar (try to reduce to 30g next time!)
- 45g Pandan juice
- A pinch of salt
- 15g glutinous rice flour
- 5g white rice flour
- 10g cornflour
Steps:
- Add water in the mixing bowl and steam glutinous rice , coconut milk, and salt in simmering basket. Lay Pandan leaf on top . (25 mins/varoma/speed 3) —> I find my rice too mushy, will try to reduce the steaming time to 18 mins next time if I’ve pre-soaked the rice overnight.
- Transfer the cooked rice to loaf pan, pressing down firmly.
- Wash mixing bowl.
- Place egg, coconut milk, sugar, Pandan juice , salt , glutinous rice flour, rice flour and corn flour into clean mixing bowl. Mix 30sec/speed 3. Then cook for 3mins/80deg/speed3 until thicken. Strain the cooked mixture onto the glutinous rice layer.
- Steamed on boiling water for 40 mins on medium heat.
