Method
- 1
Soak glutinous rice with water for at least 1 ½ hours prior to using. Drain.
- 2
Prepare a 9-inch round or square cake pan and spray with cooking spray or line with plastic wrap.
- 3
Mix coconut milk, water, salt and the rice. Pour it into cake pan, topped with the pandan knots.
- 4
Steam for 30 minutes.
- 5
After 30 minutes, fluff up the rice and remove pandan knots. Then, using a greased spatula, flatten the steamed rice. Make sure there are no holes/air bubbles and gaps in the rice, especially the sides.
- 6
Steam for another 10 minutes.
- 7
Combine pandan juice, coconut milk, all purpose flour, cornflour, and sugar. Mix well.
- 8
Add eggs and whisk well then strain into a medium sized metal bowl or pot.
- 9
Place pandan mixture over simmering water (double boiler or bain-marie)
- 10
Stir continuously and cook till custard starts to thicken. (15 minutes)
- 11
Pour pandan custard into glutinous rice layer, give it a little tap (for air bubbles) and continue to steam for 30 minutes.
- 12
Remove kuih seri muka from the steamer and allow to cool completely before cutting into rectangles or diamond shapes.
