Kuih seri muka (sticky rice with pandan custard layer)

A two-layer nyonya cake: salty, coconut sticky rice on the bottom, silky, green pandan coconut custard on top. Its name means "radiant face", referring to the glossy green top.

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Method

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1. Rinse the sticky rice several times, and soak in cold water for at least 3 hours, then drain. ⏱ Timer: 3 h
2. Put the rice in an oiled 20×20 cm tin, mix with the coconut milk, water and salt, place the pandan leaves on top, and steam for 30 minutes, until the rice is tender. ⏱ Timer: 30 min
3. Remove the pandan leaves, and press the rice down firmly and evenly with the base of a glass, to form a tight, flat layer. Leave the tin in the steamer.
4. For the custard, whisk the eggs with the sugar, then add the pandan juice, coconut milk, flour, starch and salt, and mix smooth. Strain.
5. In a pot, thicken the custard slightly over low heat, stirring constantly (to a thin pudding consistency), so it sets evenly.
6. Pour over the hot rice layer, and steam covered over medium steam for 25-30 minutes, until the custard sets. Wrap the lid in a kitchen towel. ⏱ Timer: 25 min
7. Cool completely, then cut into slices with an oiled or plastic knife.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Press the rice layer down very firmly, or the custard will seep between the grains.
• Steam the custard over medium steam, as high steam will make the top full of holes.

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