Saturday, May 3, 2008

Kuih Serimuka

Okla....looks very ugly la...:P

Hello everybody!

How was labour day? Good? Best? or bad + worst?????? Good or bad...i hope you all enjoy most of it as it's our day! The day that marks the appreciation of our hard efforts, sweat and holidaying...kekekekek! Agree?

So, to rejoice this memorable day...i opted to make this sweet and salty kuih...this kuih is actually the 'twin' of Kuih Talam...both had a salty bottom layer and topped with sweet layer. The only difference is that one has glutinous rice as the bottom layer.

A tasty and yummy kuih is greatly complimented by the coconut milk....coconut milk plays an important role in making kuih....thus, it's best to use fresh coconut milk from the local sundry shop or wet market:)

Let's not waste time blablabla-ing anymore...enjoy the recipe below and be sure to share out the kuih with as many people as this is rather fattening and unhealthy (high cholesterol oooooo) but very leh??? hehe!

Ingredients & method:
Bottom Layer
  • 350g of glutinous rice (soaked overnight)
  • 150ml coconut milk
  • pinch of salt
Drain the soaked glutinous rice and combine together with coconut milk and salt in a pan. Steam over high heat for 20 minutes. Fluff the rice after steaming. When it's rather cool to room temperature, use the aluminium foil to press the glutinous rice down and firmly packed to the steam pan.

Top Layer
  • 3 medium eggs
  • 220ml coconut milk
  • 100g castor sugar
  • 2 tbsp custard powder
  • 2 tbsp plain flour
Combine all ingredients together and strain over the steamed glutinous rice. Steam on high heat for 35 minutes. Turn off the heat and leave it in the steamer for 10 minutes before taking it out and cool to room temperature. Do not attempt to cut the kuih if it's not cooled....otherwise it'll look ugly and messy.

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