Kuih Seri Muka (Malaysian Sticky Rice with Pandan Custard)

• 275 g sticky/glutinous rice
• 195 ml coconut milk
• ½ tsp salt
• 1 pandan leaf, tied in a knot
• 3 eggs
• 170 g white granulated sugar
• 1 spoonful pandan juice
• 195 ml coconut milk

Ingredients for 7 servings (995 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Cover the rice with cool water, and leave to soak for 6–12 hours. Drain.

2. 2

   Bring several inches of water to a boil in the bottom of a steamer pot.

   Stovetop
3. 3

   Combine the drained rice, coconut milk, and salt in a pan or dish. Place the pandan leaf on top.

4. 4

   Place the pan in the steamer, and steam until the rice has absorbed the liquid and is cooked through.

5. 5

   Use a fork to fluff the rice, then press evenly into a pan lined with banana leaf to make an even base.

6. 6

   Beat together the eggs and the sugar, then stir in the pandan juice and coconut milk.

7. 7

   Strain the egg mixture to remove any air bubbles.

8. 8

   Steam the pan of rice for 5 minutes, then remove from the steamer.

9. 9

   Gently stir the egg mixture, then pour it over the rice base.

10. 10

    Place the pan back in the steamer. Wrap the lid of the steamer with a cloth to prevent water from dripping back down onto the custard.

11. 11

    Steam for 15–20 minutes, or until the custard is firm and a skewer inserted into it comes out clean.

12. 12

    Remove the pan from the steamer, and allow it to cool completely. To speed cooling, place it in a larger tray of cold water.

    Stovetop
13. 13

    Unmold the custard, and cut it diagonally into diamonds.