These two weeks has been very tough for many Singaporean. Most of us (Including me a Singapore PR) were sadden by the passing of Singapore's Founding Father the late Mr. Lee Kuan Yew. This great and visionary leader has contributed greatly on the peace of Southeast Asia and help shape the dynamic economic growth in the region, he has leave behind a legacy for Singaporean. Thank you Mr. Lee for everything you have prepared for us, you are and still will be the giant in my life as you have gave us hope and vision to work hard for our future on a fair ground, now, my son will be proud to call himself a Singaporean... Thank you Mr. Lee! ...Farewell, Rest in Peace.
Few days ago saw Joceline posted her beautiful Seri Muka and I discovered her recipe is using a portion of tapioca flour which is different from the recipe I used previously. Since I have all ingredients in my pantry I swing into action to make Kuih Seri Muka this morning, clearing some ingredients before I go on my Easter Holiday.
This is indeed a beautiful recipe as my hubby and son also thumbs up for the springy texture of the top green layer.
Yield 7 inch square mould
Ingredients for bottom layer:
400g glutinous rice (soak overnight)
120g coconut milk
1/2 tsp salt
a few pieces of pandan leaves, tie into knot
50g dried blue pea flowers, soak in warm water, crush it to extract the blue colour
Ingredients for top layer:
300g coconut milk
100g pandan juice (Homemade, extract from 20 pandan leaves with 300ml water)
2 tbsp tapioca flour
90g plain flour
a pinch of salt
1. Line the 7"square pan with grease banana leaves.
2. Divide the glutinous rice into two portions, soak one portion with the extract from blue pea flowers. (100g for blue colour, 300g for white glutinous rice)
3. Place the glutinous rice with salt, water and tie pandan leave knots in a metal plate and steam for 15~20 mins or until the rice is cooked.
4. Mixed the white and blue glutinous rice together, add coconut milk. Place the rice into the lined square pan, press the rice firmly before steam again for another 10 mins.
5. In a bowl, whisk the sugar and eggs. Add in coconut milk, pandan juice and salt.
6. Sift flour and tapioca flour into the bowl, mix well. Sift the mixture.
7. In a saucepan, boil the mixture with low heat, stir continuously until batter just thicken. Sift the batter.
8. Pour the mixture on top of the glutinous rice, steam for 20 mins with medium-low heat until the top layer harden
I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kuehorganized by Fion of XuanHom’s Mom and co-hosted by Joceline - Butter, Flour &Me.