Kuih Seri Muka is a Penang Nyonya Kuih comprising a top layer which is green pandan pudding and a bottom layer of glutinous rice. The glutinous rice layer is usually white, but we changed it to two layers of different colours, just for fun. The blue is achieved with the use of natural colouring from bunga telang (butterfly pea flower).
Kuih Seri Muka is one of the Nyonya kuih which my wife would make, when it is out turn to serve refreshments in church. The photographs on this page were taken from the batch she made for church on 23 September, to serve the congregation on Sunday morning, 24 September, 2017.
Kuih Seri Muka Recipe
Tray or flat-bottom bowl
Spoon / banana leaf
For Bottom Layer - white and blue
300g glutinous rice, soaked overnight
300g glutinous rice, soaked in bunga telang water overnight (steep a handful of bunga telang in hot water)
1 teaspoon salt
a few pandan leaves, to be put on top when steaming the glutinous rice
banana leaves, scalded and cleaned
For Top Layer
4 large kampong eggs
200g pandan juice (blend 10 pandan leaves and 250g of water)
180g wheat flour
4 tablespoons tapioca flour
a pinch of salt
For the bottom layer, mix santan, water and salt together, and divide it into two portions.
Put the white glutinous rice in a steaming tray. Pour one portion of the santan mixture to it. Put a few pandan leaves on top. Steam for half an hour.
Do the same for the blue layer.
Prepare a 10-inch square tray, and line it with scalded banana leaves.
Put the steamed blue glutinous rice into the tray. After that, put in the steamed white glutinous rice on top of it, press down, set aside in the steamer. Prepare the top layer.
For the top layer, mix sugar, pandan juice and santan, and stir until the sugar dissolves.
Beat the eggs, then pour into the pandan mixture. Stir well.
Sift in wheat flour and tapioca flour. Mix well.
Sieve the mixture into a pot. Stir over low flame until it is slightly thicken.
Slowly pour the thickened mixture to the glutinous rice.
Steam over medium flame for half an hour or until the top layer is cooked.
Wrap a piece of cloth over the steamer cover to prevent water from dripping onto the kuih.
Leave to cool totally (minimum 4 hours, or overnight) before cutting with a plastic knife.
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