Serimuka

I am not a big fan of Kuih muih, somehow the intense flavor of Asian deserts just don’t click with my taste buds. However, I do like Serimuka – an Asian desert which has a mixture of sweet and savory flavors. I found this recipe from Lily’s site and it has been sitting in my list for quite a while. As I still had half a bag of glutinous rice sitting in my pantry, I decided to try this desert this weekend.

I am not sure what I did wrong but my serimuka’s surface was a bit lumpy. It might not look good but I tell ya, it was tasty!! Love the egg custard layer. Thanks Lily for sharing this recipe.

Ingredients:

Rice Layer

300g glutinous rice, wash and soak in water for 4 hours, drain

180ml coconut milk

1 tsp salt

1 tbsp sugar

Egg Custard Layer

3 large eggs

4 tbsp flour

4 tbsp rice flour

350ml coconut milk

150g castor sugar

1/2 tsp pandan paste

1/4 tsp salt

Green coloring

Method:

1. Drain rice and steam on 22cm tray for 20 minutes.

2. Remove from heat, fluff up the rice and pour in the coconut milk, sugar and salt. Mix well. Steam for another 20-25 minutes or till cooked.

3. Using a spoon or spatula,press cooked glutinous rice firmly and use another tray to level pressed rice.

4. Sieve the 2 flours mixture and add them to lightly beaten eggs. Strain mixture. Add coconut milk, pandan paste, green color,salt and sugar.

5 . Cook on high in the microwave, 1 min at a time until mixture is slightly thicken.Pour 1/2 of this egg custard over the steamed glutinous rice and steam for 10 - 15 minutes until cooked. Use a fork and scatch surface, then pour in the balance of the custard, steam further another 10 - 15 minutes until cooked. (steaming time varies depending on the heat of steamer)

6. Cut kueh into serving slices when cooled.

**** I am submitting this to Bookmarked Recipes Held By Ruth's Kitchen experiments*******