Kuih Seri Muka (Kueh Salat) (Ii)

To alive upwards to its name, kuih seri muka must choose a layer of custard that's smoothen every bit a baby's bottom. Why? Because "seri muka" way beautiful face.

Kuih seri muka is also called kueh salat.

Kuih Seri Muka doesn't only hold off good. It tastes skillful too. The rice layer is firm, non mushy. The custard layer is soft, smoothen together with rich. These 2 dissimilar layers complement each other real well.

Unlike humans, kuih doesn't postulate cosmetics, plastic surgical physical care for or botox. All it requires is low, gentle oestrus whilst it's cooking, together with the "muka" would live "seri" every bit tin be.

Making kuih salat is easy, specially if you lot choose a steam oven or electrical steamer amongst temperature control. If you lot choose a big rice cooker, you lot powerfulness squelch a pocket-size kuih inward there. The warm vogue is ideal for steaming the custard layer.

If, similar me, you lot choose to purpose a wok or big pot that fits a cake pan, you lot tin notwithstanding brand a beautiful kuih seri muka. Just maintain the steaming H2O for the custard layer a flake below boiling signal past times leaving the comprehend slightly ajar, together with the kuih/kueh should live fine.

How to brand kueh salat (kuih seri muka)

Step-by-step guide

This recipe is from "Cooking for the President" amongst unopen to fry changes. The custard layer is sweet, smooth, soft together with rich. The slightly salty viscid rice layer is less rich together with nicely chewy. The 2 layers complement each other perfectly inward texture together with taste.

kuih seri muka must choose a layer of custard that Kuih Seri Muka (Kueh Salat) (II)

kuih seri muka must choose a layer of custard that Kuih Seri Muka (Kueh Salat) (II)

Kueh Salat (Kuih Seri Muka)

By KT | Updated: 2020-06-24
Prep time: 15 minutes | Cook time: 20 minutes
Servings: 12 | Calories per serving: 205

keywords: malay kueh, nyonya kueh, kuih, custard kueh, custard recipes, traditional kueh, 1592956800, singapore, malaysia, dessert, tea, snack, steam

INGREDIENTS
(For 12 pieces)

Rice layer

5 immature pandan leaves – rinse, drain
250 g viscid rice – wash, drain thoroughly
125 ml water
1/2 tsp salt
125 ml freshly squeezed kokosnoot milk, undiluted
50 fresh bunga telang (blue pea flowers) – pound finely, strain, discard pulp

Custard layer

100 g young, lite greenish pandan leaves
150 g undiluted fresh kokosnoot milk
2 tbsp evidently flour
1/8 tsp salt
115 g sugar
90 g water
5 eggs – whisk thoroughly, sieve

INSTRUCTIONS

To brand rice layer, employment eighteen x eighteen x v cm cake pan amongst parchment paper, leaving unopen to overhang. Spread one-half of rice inward pan evenly. Top amongst pandan leaves, together with thence remaining rice. Add H2O together with sprinkle amongst salt. Steam 10 minutes over chop-chop boiling water. Drizzle amongst kokosnoot milk. Mix thoroughly. Steam xx minutes. Discard pandan leaves. Drizzle amongst bunga telang juice, unevenly. Steam v to a greater extent than minutes.

Check that rice is cooked. If it isn't, drizzle amongst 1 tbsp H2O together with steam a few minutes till it's cooked but non mushy. Toss to mix the colours slightly. Press into an even, compact layer amongst a moisture spatula or spoon. Cover together with steam unopen to other v minutes.

Proceed to steam custard every bit detailed below. If custard isn't ready yet, cut back oestrus to lowest possible together with proceed steaming. Rice must live hot together with moist when custard is added or the 2 layers won't stick together.

To brand custard layer, launder pandan leaves. Cut ½ cm long. Blend amongst kokosnoot milk. Strain to yield 150 g liquid. Add flour, salt, carbohydrate together with H2O to liquid. Discard pandan pulp.

When rice is almost ready, ready kokosnoot milk mixture over medium oestrus till gently simmering, stirring to dissolve sugar. Remove from heat. Pour one-half tardily into eggs, stirring to mix eggs together with kokosnoot milk evenly. Next, add together egg mixture to remaining kokosnoot milk. Cook combined mixture over depression heat, scraping bottom together with sides of pot to preclude lumps, till slightly thickened.

When rice is cooked, pour custard onto rice. Reduce oestrus to lowest possible. Keep steaming H2O only below boiling point, amongst the steamer's comprehend slightly ajar if necessary. Steam till custard is only laid inward the middle, 35-45 minutes depending on steaming temperature together with thickness of custard earlier steaming.

Test custard past times inserting skewer inward the gist together with wriggling slightly (the skewer, non you). If skewer comes out clean, kueh is done.

Remove kueh to a wire rack. Allow to cool completely together with set, three hours or so. Unmould past times lifting parchment paper, onto a chopping board. Cut kueh amongst an oiled knife, scraping knife build clean later on each cut. Discard parchment paper.

Refrigerate leftovers for upwards to 2-3 days, together with thence convey to room temperature. Steam over chop-chop bubbling H2O to reheat, close four minutes if cutting serving size. Don't steam longer than necessary or colours would fade. Cool to room temperature earlier eating.