I love eating Nyonya Kuih, especially those with glutinous rice. But I have an upset stomach and often have indigestion after eating. So we researched a Nyonya Kuih that uses Japanese rice instead of glutinous rice to relieve the digestive system of the stomach - Glutinous Rice With Pandan Custard (Kuih Seri Muka / Kuih Salat)
100gPandan JuiceUse 40g Pandan leaves and 120g water to make juice
100gCaster Sugar
200gThick Coconut Milk
0.5tspSalt
3Eggsabout 150g egg liquid
💚Upper (vegan)
40gTapioca Flour
110gAll Purpose Flour
120gPandan JuiceUse 50g Pandan leaves and 140g water to make juice
120gCaster Sugar
250gThick Coconut Milk
0.5tspSalt
INSTRUCTIONS
Wash the Japanese rice and put it on a plate. Mix the thick coconut milk, water, and salt evenly, then pour it into the rice and stir well with chopsticks.
Put the blue pea flowers into the rice in different places, and put the pandan leaves on top.
Then steaming on high heat for 20 minutes, remove the pandan leaves and stir the blue rice with chopsticks to spread out the color.
Put the banana leaf at the bottom of the movable mold, press the steamed rice firmly, and then put it in the pot to keep warm.
Blend pandan leaves with water into a juice with a food processor, filter out the fibers with a cloth and extract the juice.
Put the all-purpose flour, tapioca flour, thick coconut milk, salt, caster sugar, and pandan juice into a measuring cup, stir well and strain into a pot.
Cook on low heat until it is a little sticky, then filter it again and pour it into the blue rice.
Turn on high heat first. After the water is boiling then turn to medium heat and steam for 30 minutes. Leave a seam of the lid can reduce steam dripping onto the Kuih.
After steaming, let it cool before demolding, then use an oiled plastic knife to cut into the size you like and enjoy.