Kuih Seri Muka (Kueh Salat) (I)
Sabtu, 31 Oktober 2020
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Kueh Salat is a 2-layer kueh. Glutinous rice is steamed alongside kokosnoot milk to brand a theatre bottom layer. The transcend custard layer, made alongside eggs in addition to kokosnoot milk, is sweet, soft, smoothen in addition to rich.
Traditionally, the rice layer is coloured alongside blueish pea flowers. The custard layer is coloured alongside pandan leaves, which too adds a floral fragrance.
Sadly, blueish pea flowers are rarely used nowadays. And pandan leaves may endure replaced alongside manmade pandan essence.
Homemade kueh salat is fairly straightforward. There're simply ii points I'd similar to highlight.
To larn beautiful kueh salat, the rice must endure hot when the custard layer is added. Otherwise, the ii layers won't stick together.
During the 2nd circular of steaming, the rut should endure gentle. High rut would overcook the custard, making the texture fossil oil in addition to the surface uneven.
So long equally you lot pay attending to these ii points, your kueh salat volition endure equally beautiful equally it's other name. Kueh salat is too called kuih seri muka, which agency beautiful confront kuih.
How to brand kueh salat (kuih seri muka)
Step-by-step guide
This recipe is from "Cooking for the President" alongside simply about youngster changes. The custard layer is sweet, smooth, soft in addition to rich. The slightly salty mucilaginous rice layer is less rich in addition to nicely chewy. The ii layers complement each other perfectly inwards texture in addition to taste.
INGREDIENTS
(For 12 pieces)
Rice layer
INSTRUCTIONS
INGREDIENTS
(For 12 pieces)
Rice layer
- 5 immature pandan leaves – rinse, drain
- 250 g mucilaginous 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
- 100 g young, low-cal dark-green pandan leaves
- 150 g undiluted fresh kokosnoot milk
- 2 tbsp plainly flour
- 1/8 tsp salt
- 115 g sugar
- 90 g water
- 5 eggs – whisk thoroughly, sieve
INSTRUCTIONS
- To brand rice layer, business eighteen x eighteen x v cm cake pan alongside parchment paper, leaving simply about overhang. Spread one-half of rice inwards pan evenly. Top alongside pandan leaves, in addition to thus remaining rice. Add H2O in addition to sprinkle alongside salt. Steam 10 minutes over chop-chop boiling water. Drizzle alongside kokosnoot milk. Mix thoroughly. Steam twenty minutes. Discard pandan leaves. Drizzle alongside bunga telang juice, unevenly. Steam v to a greater extent than minutes.
- Check that rice is cooked. If it isn't, drizzle alongside 1 tbsp H2O in addition to steam a few minutes till it's cooked but non mushy. Toss to mix the colours slightly. Press into an even, compact layer alongside a moisture spatula or spoon. Cover in addition to steam simply about other v minutes.
- Proceed to steam custard equally detailed below. If custard isn't gear upward yet, cut back rut to lowest possible in addition to run on steaming. Rice must endure hot in addition to moist when custard is added or the ii layers won't stick together.
- To brand custard layer, launder pandan leaves. Cut ½ cm long. Blend alongside kokosnoot milk. Strain to yield 150 g liquid. Add flour, salt, saccharide in addition to H2O to liquid. Discard pandan pulp.
- When rice is almost ready, hit kokosnoot milk mixture over medium rut till gently simmering, stirring to dissolve sugar. Remove from heat. Pour one-half slow into eggs, stirring to mix eggs in addition to kokosnoot milk evenly. Next, add together egg mixture to remaining kokosnoot milk. Cook combined mixture over depression heat, scraping bottom in addition to sides of pot to foreclose lumps, till slightly thickened.
- When rice is cooked, pour custard onto rice. Reduce rut to lowest possible. Keep steaming H2O simply below boiling point, alongside the steamer's comprehend slightly ajar if necessary. Steam till custard is simply laid inwards the middle, 35-45 minutes depending on steaming temperature in addition to thickness of custard earlier steaming.
- Test custard past times inserting skewer inwards the pump in addition to wriggling slightly (the skewer, non you). If skewer comes out clean, kueh is done.
- Remove kueh to a wire rack. Allow to cool completely in addition to set, three hours or so. Unmould past times lifting parchment paper, onto a chopping board. Cut kueh alongside an oiled knife, scraping knife construct clean later each cut. Discard parchment paper.
- Refrigerate leftovers for upward to 2-3 days, in addition to thus select to room temperature. Steam over chop-chop bubbling H2O to reheat, nearly four minutes if cutting serving size. Don't steam longer than necessary or colours would fade. Cool to room temperature earlier eating.
- Kueh salat may endure frozen. Thaw earlier resteaming till simply heated through.
