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Post by SeaDragon on Dec 29, 2017 20:29:57 GMT 10
Seri Muka 咖椰糯米饭Recipe from Kitchen Notes on Fenying's radio program, Sunday, December 3, 2006One 9" (diam.) x 3" (high) round steaming tray, oiled Ingredients:Bottom layer (white):300g glutinous rice (washed, soaked for 4 hours and drained) 180g thin coconut milk (from ½ coconut, squeezed 180g coconut milk) 1 tsp salt 4 pieces pandan leaves Top layer (green):400g thick coconut milk (from 1 coconut, squeezed 400g coconut milk) 220g caster sugar 2 eggs 2 tbsp pandan juice (used 5 pandan leaves) 30g corn flour 15g plain flour ½ tsp salt Method:Bottom layer:1. Put glutinous rice into a 22cm oiled round steaming tray. 2. Add in coconut milk, salt, and mix well. 3. Place the pandan leaves on top. 4. Steam with high heat about 15 mins, discard pandan leaves, fluff up rice and press with table spoon until firm. 5. Steam for another 15 mins. Top layer:1. Stir thick coconut milk, sugar, eggs and pandan juice lightly until sugar dissolved. 2. Add in corn flour, plain flour, salt, mix well and strain into a saucepan, cook with low fire and stir until thick, pour onto the bottom layer. Smooth the surface with a spoon. 3. Steam with medium low heat about 20 mins. 4. Remove and leave to cool completely before cutting into pieces.
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