Seri Muka (Malaysian Layered Glutinous Rice Cake)

Steps

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1. 1
   Rinse the glutinous rice and soak overnight, or for at least 2–3 hours. Drain well and return to a bowl.
   ≈1:00
2. 2
   Add coconut cream, water, salt, oil, and a pandan leaf. Mix well.
   ≈1:22
3. 3
   Steam the glutinous rice mixture for 30 minutes until cooked through.
   ≈2:08
4. 4
   Make pandan juice: blend 6–8 pandan leaves, 1/2 tsp fennel seeds, and 2 cups water until smooth. Strain through a fine sieve to remove all plant fibers.
   ≈2:16
5. 5
   Line a 9×9 inch, 3-inch-tall baking pan with heat-resistant plastic wrap or banana leaves. Oil both sides for easy removal.
   ≈2:51
6. 6
   For the top layer: beat 2 eggs with sugar and salt until well combined.
   ≈3:19
7. 7
   Fluff the flour to lighten it, then measure or weigh 180 g. Add to the egg mixture.
   ≈3:40
8. 8
   Add corn starch, pandan juice, and thick coconut milk. Stir gently with a spoon or whisk until smooth and lump-free. Avoid a blender as it can create air bubbles that cause a wavy surface.
   ≈4:07
9. 9
   Add a few drops of green and yellow food coloring to achieve a natural jade-green tone. Strain the batter to remove any lumps.
   ≈4:43
10. 10
    Heat the top-layer batter over low heat, stirring constantly, until small bubbles form and the mixture feels slightly grainy (do not boil). This step ensures a smooth surface and prevents sogginess.
    ≈4:58
11. 11
    Pour the cooked glutinous rice into the prepared pan. Press down firmly with a flat implement to compact and even out the surface. Rake the surface lightly with a fork to help the top layer adhere.
    ≈5:21
12. 12
    Carefully pour the heated top-layer batter over the rice layer. Don't worry about any remaining lumps—they will dissolve during steaming.
    ≈6:06
13. 13
    Cover the steamer lid with a cloth or aluminum foil. Steam on medium heat for 45 minutes.
    ≈6:21
14. 14
    After steaming, tilt the pan to pour out any excess water, or blot gently with a cloth. Steam uncovered for another 10 minutes to dry the surface.
    ≈6:28
15. 15
    Cool to room temperature before slicing, or chill first for easier cutting. Use an oiled plastic knife or ruler as a guide. Cut into 6×6 inch or 6×4 inch squares.
    ≈6:44