Step into the world of Malaysian desserts and discover the delightful Kuih Serimuka, a beautifully layered treat that captivates both the eyes and taste buds. This traditional dessert features a luscious blend of textures, with a base of soft and chewy glutinous rice topped with a velvety layer of pandan-infused custard. A true testament to the exquisite culinary artistry of Malaysia, Kuih Serimuka is perfect for those seeking a unique and enchanting dessert experience. Let’s embark on a journey to create this tempting masterpiece at home.
Ingredients
Glutinous Rice Layer
- 2 cups glutinous rice, soaked for at least 4 hours
- 1 cup thick coconut milk
- 1 teaspoon salt
- 1 pandan leaf, tied into a knot (optional)
Pandan Custard Layer
- 1 cup thick coconut milk
- 1 cup pandan juice (from about 10 pandan leaves and water)
- 3/4 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 2 large eggs
Cooking Steps
Glutinous Rice Layer
- Drain the soaked glutinous rice and place it in a steamer lined with a piece of banana leaf or parchment paper.
- Steam the rice for about 20 minutes until it’s half-cooked.
- In a saucepan, heat the coconut milk, salt, and pandan leaf over low heat until it’s warm and well combined. Remove the pandan leaf.
- Pour the coconut milk mixture over the half-cooked rice and mix well.
- Steam the rice again for another 20-25 minutes or until the rice is fully cooked and the coconut milk has been absorbed. Set aside to cool slightly.
- Spread the cooked rice evenly in a greased 8-inch square pan, pressing it down firmly with a spoon or a banana leaf.
Pandan Custard Layer
- In a mixing bowl, combine the coconut milk, pandan juice, sugar, flour, cornstarch, and eggs. Whisk until smooth and well combined.
- Strain the pandan custard mixture through a fine sieve to ensure a smooth texture.
- Pour the custard mixture over the glutinous rice layer in the pan.
- Steam the dessert over medium heat for 30-40 minutes, or until the pandan custard layer is set and firm to the touch.
- Remove the Kuih Serimuka from the steamer and let it cool completely before slicing into squares or diamond shapes to serve.
When preparing Kuih Serimuka, it’s important to choose fresh and high-quality ingredients to achieve the best flavor and texture. Freshly squeezed pandan juice is key to obtaining the vibrant green color and aromatic flavor that defines this dessert. Additionally, using thick coconut milk enhances the richness and creaminess of both layers. As you indulge in each bite of Kuih Serimuka, revel in the harmonious blend of textures and flavors that showcase the intricate art of Malaysian desserts.
