Ingredients with Measurements:
- 1 cup glutinous rice
- 1 cup coconut milk
- 1/2 cup water
- 1/2 cup sugar
- 1/4 tsp salt
- 4 pandan leaves
- 2 eggs
- 1/4 cup cornstarch
- 1/4 cup water
- 1/2 cup grated coconut
Special equipment needed:
- Steamer
- Mixing bowls
- 8-inch square baking pan
- Banana leaves (optional)
Step-by-step instructions:
1. Rinse the glutinous rice and soak it in water for at least 2 hours. Drain the water and set aside.
2. In a pot, combine coconut milk, water, sugar, salt, and pandan leaves. Cook over medium heat until the sugar dissolves. Remove the pandan leaves and set aside.
3. In a mixing bowl, beat the eggs and add the cooked coconut milk mixture. Mix well.
4. Add the soaked glutinous rice to the mixture and stir until well combined.
5. Line the baking pan with banana leaves (if using) and pour the mixture into the pan.
6. Steam the mixture for 30-40 minutes or until the glutinous rice is cooked.
7. In a separate bowl, mix cornstarch and water until well combined.
8. In a pan, toast the grated coconut until golden brown.
9. Once the glutinous rice is cooked, pour the cornstarch mixture over it and spread it evenly.
10. Sprinkle the toasted grated coconut on top of the glutinous rice.
11. Let it cool down before slicing into serving sizes.
Time:
Preparation time: 2 hours soaking time + 20 minutes
Cooking time: 40 minutes
Temperature:
Steam at medium heat.
Serving size:
8 servings
Nutritional information:
Calories per serving: 250
Total fat: 11g
Saturated fat: 9g
Cholesterol: 47mg
Sodium: 108mg
Total carbohydrates: 35g
Dietary fiber: 1g
Sugar: 18g
Protein: 3g
Substitutions for ingredients:
- You can use regular rice instead of glutinous rice, but the texture will be different.
- You can use palm sugar instead of regular sugar for a more traditional taste.
- If you don't have pandan leaves, you can use vanilla extract.
Variations:
- You can add a layer of cooked mung beans or red beans on top of the glutinous rice before pouring the cornstarch mixture.
- You can add a layer of sliced bananas on top of the glutinous rice before pouring the cornstarch mixture.
Tips and tricks:
- Make sure to soak the glutinous rice for at least 2 hours to ensure even cooking.
- Use fresh pandan leaves for a better flavor.
- Toast the grated coconut until golden brown for a more aromatic flavor.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Steam the Seri Muka Kelapa for 5-10 minutes or until heated through.
Presentation ideas:
Serve on a plate or banana leaf and garnish with extra toasted grated coconut.
Garnishes:
Extra toasted grated coconut.
Pairings:
Serve with hot tea or coffee.
Suggested side dishes:
None.
Troubleshooting advice:
- If the glutinous rice is not cooked, steam for an additional 10-15 minutes.
- If the cornstarch mixture is too thick, add more water.
Food safety advice:
Make sure to cook the glutinous rice and cornstarch mixture thoroughly to avoid any foodborne illnesses.
Food history:
Seri Muka Kelapa is a traditional Malaysian dessert that is commonly served during special occasions such as weddings and festivals.
Flavor profiles:
Sweet, creamy, and aromatic.
Serving suggestions:
Serve as a dessert or snack.
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Region: Malaysian