This is a Malaysian Nonya Kueh, which contains sticky rice as bottom layer and pandan egg custard on top. I love this dessert very much. I found this recipe on Youtube and followed it:
- Soak 300g glutinous rice in water for 4 hrs. Drain them and place them in a plate. Add in 100ml coconut milk, 1 tsp salt and 100 ml water. and put a pandan knot over it. Steam for 25 mins.
- Put 5 pandan leaves (cut into small pieces) and 200 ml water into blender. Blend till very smooth. Sieve the liquid and keep the juice only.
- In a bowl, beat in 3 eggs. Combine with 100g sugar (original recipe requires 120g sugar, but I cut it. 100g sugar is still sweet enough for me.), 25g flour, 20g corn starch. Mix well.
- Add pandan juice and 150ml coconut milk into the egg mixture. Also add in 1/4 tsp salt.
- Put cooked sticky rice into a 20cm greased steam pan . Press them firmly.
- Pour egg & pandan mixture into sauce pan. turn to low heat and simmer to let it thicken. I accidentally overheated it, that’s why my kueh looks ugly. 😦
- Pour the egg mixture over sticky rice. Cover it with aluminium foil and steam for 30 mins.
- Remove the foil and steam for another 5 mins.
- Cool down and cut into small pieces.
It’s very sticky and hard to cut clean. My ones look ugly but taste nice.
My husband also said they taste good. 🙂
2 thoughts on “Kuih Seri Muka (Kueh Salat)”
Well done 👍
First attempt successful.
Nyonya people 娘惹 are descendents of the 14th century 明朝 Ming dynasty Chinese dad with Malay mom, famous in making cakes, especially with panda leaves, coconut.
I have a collection of Nyonya cook books to give you, if you are interested.
Pandan leaves 班兰叶 grow easily in pot or ground, can chase away insects like 蟑螂 from kitchen.
New York Times ranked Singapore Pandan Chiffon 戚风糕 Cake as the World’s Best Cake in 2017.
Good to try make it at home.