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
- 4 eggs
- 1/4 cup cornstarch
- 1/4 cup water
Special equipment needed:
- Steamer
- Banana leaves (optional)
Step-by-step instructions:
1. Rinse the glutinous rice and soak it in water for at least 30 minutes.
2. In a pot, combine the coconut milk, water, sugar, salt, and pandan leaves. Heat the mixture over medium heat until the sugar dissolves. Set aside.
3. Drain the soaked glutinous rice and transfer it to a steamer basket lined with banana leaves (optional). Steam the rice for 20-25 minutes or until cooked.
4. In a bowl, beat the eggs and strain them through a fine-mesh sieve to remove any lumps.
5. In a separate bowl, mix the cornstarch and water until smooth.
6. Once the glutinous rice is cooked, remove it from the steamer and transfer it to a mixing bowl. Add the coconut milk mixture and stir until well combined.
7. Remove the pandan leaves from the mixture and discard them.
8. Add the beaten eggs to the mixture and stir until well combined.
9. Pour the cornstarch mixture into the mixing bowl and stir until well combined.
10. Pour the mixture into a greased 8-inch square baking dish and smooth the surface.
11. Steam the mixture for 30-35 minutes or until set.
12. Once the Seri Muka Pandan is cooked, remove it from the steamer and let it cool to room temperature.
13. Cut the Seri Muka Pandan into small squares and serve.
Time:
Preparation time: 45 minutes
Cooking time: 1 hour
Temperature:
Steamer temperature: Medium heat
Serving size:
Makes 16 small squares
Nutritional information:
Calories per serving: 150
Total fat: 7g
Saturated fat: 6g
Cholesterol: 35mg
Sodium: 75mg
Total carbohydrates: 20g
Dietary fiber: 0g
Total sugars: 10g
Protein: 2g
Substitutions for ingredients:
- Glutinous rice can be substituted with regular rice, but the texture will be different.
- Coconut milk can be substituted with almond milk or soy milk for a vegan version.
- Pandan leaves can be substituted with vanilla extract.
Variations:
- Add a layer of sliced bananas on top of the glutinous rice mixture before steaming.
- Use different food coloring to create a rainbow of colors.
- Add a layer of chocolate ganache on top of the cooked Seri Muka Pandan.
Tips and tricks:
- Soaking the glutinous rice helps it cook faster and more evenly.
- Straining the beaten eggs helps create a smoother texture.
- Use a toothpick to test if the Seri Muka Pandan is cooked all the way through.
Storage instructions:
Store the Seri Muka Pandan in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Seri Muka Pandan in the microwave or steamer until warm.
Presentation ideas:
Serve the Seri Muka Pandan on a platter lined with banana leaves for a traditional look.
Garnishes:
Garnish the Seri Muka Pandan with toasted coconut flakes or chopped nuts.
Pairings:
Serve the Seri Muka Pandan with a cup of hot tea or coffee.
Suggested side dishes:
Serve the Seri Muka Pandan with fresh fruit or a side of sticky rice.
Troubleshooting advice:
- If the Seri Muka Pandan is too dry, add more coconut milk or water to the mixture.
- If the Seri Muka Pandan is too wet, reduce the amount of liquid in the mixture.
Food safety advice:
Make sure to cook the Seri Muka Pandan all the way through to avoid any foodborne illnesses.
Food history:
Seri Muka Pandan is a traditional Malaysian dessert that is often served during special occasions.
Flavor profiles:
Seri Muka Pandan has a sweet and creamy coconut flavor with a subtle pandan aroma.
Serving suggestions:
Serve the Seri Muka Pandan as a dessert or snack.
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Region: Malaysian