Kuih Seri Muka | Pandan Custard Glutinous Rice Cake

Steps

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1. 1
   Prepare the bottom glutinous rice layer: place soaked glutinous rice in a bowl or plate. Add a pinch of salt, coconut milk, and water, then mix until combined. Place pandan leaves in the centre for aroma and steam in a boiling water bath until the rice is soft and has absorbed the liquid, about 20 minutes.
   ▶ ≈1:55
2. 2
   Make the pandan extract: cut fresh pandan leaves into smaller pieces, add a little water, and blend using a hand blender until smooth. Strain through a sieve to obtain the pandan extract.
   ▶ ≈4:01
3. 3
   Prepare the pandan custard mixture: combine pandan extract, coconut milk, sugar, and a pinch of salt and mix well. Add rice flour and cornstarch (or tapioca flour), stir until smooth. Finally, add eggs and blend until all ingredients are fully combined.
   ▶ ≈5:14
4. 4
   Strain the pandan mixture again. Cook on low heat, stirring continuously for about 5 to 8 minutes. When chunks begin to form at the bottom and the mixture becomes harder to stir, turn off the heat and keep stirring to ensure all lumps dissolve completely.
   ▶ ≈6:59
5. 5
   Check that the steamed glutinous rice is fully cooked by tasting a grain (it should be very soft). Remove the pandan leaves and lightly fluff the rice. Line a steaming pan or non-stick tray with banana leaves or lightly brush with oil.
   ▶ ≈8:28
6. 6
   Transfer the steamed glutinous rice into the prepared pan and immediately press down firmly to compact the rice thoroughly. Add the rice in portions, pressing firmly each time to prevent the kuih from falling apart when cut later. Use the back of a spoon to smooth the surface quickly.
   ▶ ≈9:19
7. 7
   Pour the cooled pandan custard mixture onto the compacted rice layer in the pan. Prepare a steamer pot with boiling water and carefully place the pan inside. Wrap the lid with aluminium foil (or a clean cloth) to prevent water droplets from dripping onto the custard surface and marring its smoothness.
   ▶ ≈10:26
8. 8
   Steam for about one hour until the custard layer is completely set. Test by gently poking a toothpick into the custard layer; it should come out clean with no wet mixture clinging to it.
   ▶ ≈11:21
9. 9
   Carefully remove the pan from the steamer and set aside to cool to room temperature. Do not cut until fully cooled; cutting while warm will result in jagged edges and layers mixing together.
   ▶ ≈11:47
10. 10
    Clean the knife blade with a damp cloth to ensure smooth cuts. Using a spatula or wide knife, gently prise the kuih from the edges of the pan and carefully transfer it onto a plate. Cut into squares or desired shapes and serve.
    ▶ ≈13:07