Kuih Seri Muka (Kuih Sarlat)

Kuih Seri Muka (Kuih Sarlat)- go to here for the recipe

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Ready to steam

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After steaming for 20 minutes

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Press until compact into 8″ square pan

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Cook the custard on very low heat

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Once thickens, pour gently on top of rice, continue to steam on very low heat

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Done, obviously heat not low enough:P

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Cool completely before slicing with plastic knife

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TIme to enjoy the kuih:)

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To get the vibrant blue, use lots of flowers

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4 Comments »

  1. Linda Goh said

    Hi Jeannie

    Just want to confirm with you the pandan juice 150 ml, we only use the bottom concentrated to use for the custard layer only and the clearer portion with the rice? Your recipes are wonderful.

    Like

    • jeannietay said

      Hi Linda, yes that’s correct, if you don’t want to use the clearer portion, just use a couple of leaves to steam with the rice.

      Like

      • Linda Goh said

        Thank you for your response. I tried it the taste was wonderful but my custard was not firm. So I was thinking could it be that I used all the 150 pandan juice. I should use only the concentrated portion. Anyway the taste was superb. Thank you Jeannie. Have a pleasant week.

        Like

      • jeannietay said

        liquid is always 150ml no matter if it’s pandan juice or water. If it’s too soft, use more flour. I used 40g and find it just nice.

        Like

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