Seri Muka

Ingredients(for 2 medium squares (approx. 100g each))

• 1 cup Glutinous rice (beras pulut, soaked 3 hours)
• 1/2 cup Thin coconut milk (santan cair)
• 1/4 tsp Salt (garam)
• 6 leaves Pandan leaves (daun pandan, blended with 3 tbsp water)
• 1 large Eggs (Grade A)
• 3 tbsp Sugar (gula, use less for lower calorie)
• 3/4 cup Thick coconut milk (santan pekat)
• 3 tbsp Rice flour (tepung beras)
• 1 tbsp Cornstarch (tepung jagung)

Instructions

1. 1

   Soak the glutinous rice in water for at least 3 hours. Drain well. Mix rice with thin santan and salt. Pour into a lightly greased 6-inch square pan.

   5 minutes

   Soaking rice ensures even cooking and soft texture.

2. 2

   Steam the rice mixture over high heat for 15 minutes until cooked. Fluff with a fork and press firmly into the pan to form a compact base.

   15 minutes

   Pressing rice tightly prevents the custard layer from seeping through.

3. 3

   Blend pandan leaves with 3 tbsp water, then strain to extract pandan juice.

   3 minutes

   Use a fine sieve or cheesecloth for vibrant green juice.

4. 4

   In a bowl, whisk egg, sugar, pandan juice, thick santan, rice flour, and cornstarch until smooth.

   3 minutes

   Ensure mixture is lump-free for a silky custard.