Kuih Seri Muka / 香兰糯米糕

Kuih Seri Muka or Kueh Salat is one of my favourite Nyonya kuih. When I lived in Singapore, I was a regular customer of a pastry shop that is famous with their Nyonya kuih-muih. Two must buy items from that shop were Kuih Seri Muka and Kuih Getuk Ubi (mashed tapioca topped with coconut). Talking about Kuih Getuk Ubi, I miss it a lot now!

"Eh, you made mahjong kuih!" This is what T said when he saw the kuih I made after he came back from work yesterday. He liked the bottom layer very much, especially with sambal. As for the little one, he is always my biggest fan. He ate a small piece when I was cutting the kuih then grabbed another 2-3 pieces from the table after my photo shooting.

This is a basic recipe, you can make it with your favorite custard topping or add colour to the glutinous rice layer. Please be noted the recipe has been updated, both the top and bottom layer are in the same height now. 

Ingredients (8" x 8"):

Bottom Layer

300g Glutinous Rice, soaked for 4 hours and drained

150ml Thin Coconut Milk

¼ tsp Salt

Custard Layer

150 g Pandan water (blend with 8-10 pandan leaves, strain)

3 no. Eggs (L)

100 g Castor Sugar

200 g Coconut Milk

30 g All-purpose Flour

50 g Corn Flour

Pinch of salt

Methods:

1. Bottom Layer: Steam glutinous rice with coconut milk and salt for 30 minutes. Rest for about 10 minutes, then transfer and press the steamed glutinous rice into a greased baking pan.
2. Top Layer: Mix the eggs with sugar until sugar is dissolved. Add in the pandan water, coconut milk, and salt. Mix well.
3. Sift in the flours and whisk until well combined, then strain the mixture into a pot.
4. Cook the mixture over low heat, stir constantly. Once it starts to thicken, remove from heat. 
5. Pour the mixture in the pan with pressed glutinous rice (1) and steam over medium heat for 30 minutes. Let the kuih stay in the steamer for a few minutes with lid ajar.
6. Remove from the steamer, cool completely before serving.