The Glutinous rice layer
300 g glutinous rice (pulut rice)
200ml coconut milk
1 teaspoon salt
1 Pandan leave
The top green layer
3 medium size eggs
200ml coconut milk
140g castor sugar
100ml + 5 teaspoon of pandan juice
4 teaspoon of corn flour
2 tablespoon + 1 teaspoon of wheat flour
Pandan Leave (Pandanus leave)- I juiced the leaves to get the Pandan juice.
To make the glutinous rice layer: Before planning to make this kuih, you have the soak your glutinous rice for about 3 hours or overnight in water. After that drain the water out and place in a metal container measuring 20 cm (8 inch) in diameter. Pour in the coconut milk and salt and give it a mix before placing the container in the steamer. Add in the pandan leave and steam the rice for about 20-30 minutes. Once done take out the pandan leave, give the rice a stir using a fork. With a banana leave or an aluminium foil, use your hand and flatten the rice as much as possible in the container. This is to get the rice compact. Once done steam the compact rice again for another 15 minutes and put it aside once done.
Steaming the Glutinous Rice
Flattening the steamed glutinous rice with my hand
To make the top green layer: Mix the egg, coconut milk and sugar in a metal bowl using a wooden ladel. Then add in the pandan juice, corn flour and wheat flour in. Mix until all combined. With a strainer, pour the mixture in another bowl so that the green layer texture will be smooth when steamed. Place the mixture in the steamer and constantly stir the mixture until it starts to get abit thick. Slowly pour the green layer in on top of the flattened glutinous rice and steam for another 25 minutes under a low fire. Try not to open the cover while steaming as it may pro long your steaming time to a longer duration.
Mix the egg, coconut milk and sugar in a metal bowl using a wooden ladel. Then add in the pandan juice
Add in the corn flour and wheat flour
Place the mixture in the steamer and constantly stir the mixture until it starts to get abit thick
Slowly pour the green layer in on top of the flattened glutinous rice and steam for another 25 minutes under a low fire
Once cooked, place it aside to cool down before cutting it into diamond shapes.
Serimuka taste came out good but I failed with the texture of it as my glutinous was abit to soft. After cutting, the serimuka looks abit out of shape and soft. Those who ate this gave me a score of 8/10. Not too bad for a beginner.