Kuih Serimuka is a sort of cake but not quite cake. Pudding but not quite pudding. There is no definition of what ‘kuih‘ is in the English language. ‘Serimuka‘, to me literally means, ‘joy face’. Any Malay speaking individuals here are most welcome to correct me but for now, I am very happy to call it the ‘Joy Face Pudding’.
Layer a 22cm (8 1/2″) spring form pan with baking paper and wrap the bottom with aluminum foil.
To make the glutinous rice layer: mix rice, 150ml coconut milk, water, 1 tsp salt and 1 tbsp sugar.
Steam the rice mixture over a high heat for 20 minutes until cooked.
Remove from the steamer and fluff the rice with a fork. Then, using the back of a damp wooden spoon press and compact the rice layer.
Return the rice layer to the steamer. Steam for another 10 minutes.
For the pandan egg custard layer, whisk eggs, remaining coconut milk and sugar, pandan paste and salt together.
Sieve the two flours together and gradually add to the egg mixture.
Mix well and strain the mixture into a clean bowl.
Prepare a bain-marie or water bath and stir continuously until the custard mixture begins to thicken (about 10 minutes).
Pour the mixture unto the rice layer and continue to *steam over a low heat for about 20 to 25 minutes.
Allow the kuih to cool completely and slice to serve.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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