Aimee’s Seri Muka – Pandan Custard and Sticky Rice Dessert
1-1/2 cups glutinous rice
1-1/2 teaspoons salt
400 mls coconut milk/cream
3 tablespoons plain flour – for those with wheat allergies substitute cornflour
1/2 cup of sugar or less – taste for yourself when mixing
12-15 pandan leaves
Pandan essence or pandan powder
Soak the rice for 2 hours or overnight depending on your texture preference
Drain the rice
Combine with salt and 50mls of the coconut cream
Place in steaming dish and flatten evenly across the bottom
Add just enough water to cover
Tie 2-5 pandan leaves in a knot and place on top of rice
Steam on high for 15 minutes
While the bottom layer is steaming, place flour, sugar and eggs into a mixing bowl.
Cut the remaining pandan leaves into small pieces, blend with a little coconut milk until relatively smooth. Strain mixture into the mixing bowl.
Add remaining milk and a dash of pandan essence or powder as directed on bottle/box.
Pour on top of the bottom layer and steam on low for 15 minutes until set.
Remove from steamer. Allow to cool. Cut into diamonds/rectangles to serve.
Note: Pandan leaves can be found in packs in the fridge or freezer section of your Asian supermarket