Kuih Serimuka

Since it was another long weekend and I have not been baking for so long, it was the perfect timing. I decided to make kuih serimuka. It has been one of the favourite nyonya kuihs and I used to eat it a lot back home. This was my second time making it and it turned out much prettier :P. I got the recipe off another blog: Lily's Wai Sek Hong

Rice Layer: 300g glutinous rice, wash and soak in water for 4 hours, drain 180ml coconut milk 1 tsp salt 1 tbsp sugar

Egg Custard Layer: 3 large eggs 4 tbsp flour 4 tbsp rice flour 350ml coconut milk 150g castor sugar 1/2 tsp pandan paste 1/4 tsp salt

Green coloring

Drain rice and steam on 22cm tray for 20 minutes. Remove from heat, fluff up the rice and pour in the coconut milk, sugar and salt. Mix well. Steam for another 20-25 minutes or till cooked. Using a spoon or spatula,press cooked glutinous rice firmly and use another tray to level pressed rice.

Sieve the 2 flours mixture and add them to lightly beaten eggs. Strain mixture. Add coconut milk, pandan paste, green color,salt and sugar. Cook on high in the microwave, 1 min at a time until mixture is slightly thicken.

Pour 1/2 of this egg custard over the steamed glutinous rice and steam for 10 - 15 minutes until cooked. Use a fork and scatch surface, then pour in the balance of the custard, steam further another 10 - 15 minutes until cooked. (steaming time varies depending on the heat of steamer) Cut kueh into serving slices when cooled.

At this stage, I choose recipes that are easy to make and do not require a lot of ingredient (or uncommon ingredient). Haha