| | 
After my self-proclaimed success in making onde-onde over a month ago, last week, with false sense of confidence I took up the unexpected challenge on making my fav kueh, the Serimuka. With disastrous result.
Serimuka is a type of Nyonya/Malay kueh which is commonly sold everywhere, even more so at this time of the year. They're easily found at the Ramadan Bazaars during this fasting month. I read somewhere that apparently, Serimuka is also known as Puteri Salat in Singapore. I know alot of people who call this Kueh Talam, one of them is my bro. It's easy to confuse the two, as they both have green upper layer and white-ish bottom layer. The difference is the Serimuka has glutinous rice as the bottom layer while Kueh Talam has both the green and white-ish layers in the same custard-like texture.
Not satisfied with last week's failed attempt, I decided to have another go at it today. The first time around, I forgot to add the salt when I made the bottom layer, so the flavor of the coconut milk was not evident and the rice taste quite bland. The rice layer should be salty to complement the sweetness of the top custardy layer. Also, I forgot to lower the flame when I steamed the upper layer and maybe I should've left it in longer, the custardy layer was not cooked through. It was runny in some parts inside. Total failure. Fortunately, this time it turned out alot better.
 Ingredients:
Bottom Layer300gm glutinous rice (soaked overnight)3/4 cup coconut milk2 pandan leaves2 tsp salt
Top Layer4 eggs (lightly beaten)1 cup sugar3/4 cup rice flour1/4 cup tapioca flour1/4 cup pandan paste2 cups coconut milk
Method:
1. Drain glutinous rice, add in coconut milk, pandan leaves and salt. Steam for 20 mins.
2. Discard pandan leaves, loosen up rice and transfer to a lined pan (I lined mine with baking sheet). Even out the rice and press to flatten.
3. Mix eggs, rice and tapioca flour, coconut milk and strain through a sieve. Add pandan paste.
4. Bring the mixture to a low simmer and dissolve sugar in it. Once mixture begins to thicken, pour half of it on top of the glutinous rice. Steam for 15-20 mins.
5. Use a fork to scratch the surface of the steamed top layer and pour the rest of the mixture in. Steam for another 15-20 mins.
6. Once everything is cooked, remove from steamer and let cool. Cut into smaller pieces and serve.
I try to refrain from using food coloring so for the top layer I actually blended about 15 pandan leaves with a bit of water to get the pandan juice. Had I used more pandan leaves, the color would have been brighter. Steaming on a low flame also helped keep the surface alittle more even.
|
| | Posted 9/29/2007 7:01 PM - 353 Views - 2 eProps - 1 Comment
- recommend
  - recs0
- share
- email
 - sent0
|
