Have you ever gave a thought of why there are recipes of the same delicacy but difference in results!  I have been through quite a few recipes for Kuih Seri Muka and was amazed to find this one above is Simply Classic. The result is in the cleverness of getting the right ingredients. Thanks Chef from Poh s kitchen for this wonderful recipe, I like to share this recipe with you!

Ingredients

• 2 cups(400g) glutinous rice, washed, soaked at least 3 hours or overnight
• 1 1/3 cup 330 ml coconut milk
• 1 tsp salt

Custard

• 1 1/2 tbsp custard powder
• 2 1/2 tbsp cornflour
• 2 tsp rice flour
• 1 cup(250ml) full cream milk
• 3/4 cup(165g) sugar
• 1 tsp vanilla bean paste or natural vanilla extract or 1/4 tsp pandan paste(I use pandan paste)

• 1 cup(250ml) coconut cream

Method

1. Use a wok or steamer big enough to hold a 21-22 cm springform cake tin.
2. Fill the wok with water to 2cm below the trivet. Bring to boil. Stand by a boiled kettle of water to top up when required.
3. Drain the rice and mix with the coconut milk and salt. Place in prepared cake tin line with 2 layers of foil. This is to prevent any liquid from seeping out.
4. Just jiggle the tin a bit to level out the rice with coconut milk. Steam for 30-40 minutes or until rice is cooked.
5. Remove from heat and grad the corners of the foil to lift the disc of cooked rice out of the tin easily. Oil the tin, then invert the rice disc back into the tin and discard the foil. Place a piece of clingfilm loosely over the rice, then a folded tea towel, as a heat shield. Press down on the rice to compress it slightly and even the surface. Set aside.

Custard

1. Combine the custard powder, cornflour, rice flour, 1/2 cup of milk, sugar and vanilla bean paste or pandan paste(I use pandan paste) in a bowl and whisk until smooth. Add the remainder of the milk and whisk until combined.
2. Pour into a small saucepan and whisk on medium heat until the mixture is a very thick paste.Add in the coconut cream,stir with a wooden spoon and cook for 3-4 minutes until it thickens again. Pour over the rice and smooth over with a spatula. Steam in a wok for 20 minutes. When the kuih cools, the custard will set further. Cool completely for 3-4 hours, before running a knife around the edge of the tin and releasing the kuih. With a wet knife cut into bite sized diamonds and arrange on a plate into a concentric snowflake pattern. Voila!

Note

This Kuih cannot be refrigerated. It must be eaten on the day it is made.

Look out for “Classic Kuih Seri Muka II”