Kuih Serimuka 1

A recipe from one of my favourites, Poh's Kitchen.  A quick and easy, no fuss method.  I noticed the recipe uses quite a bit of glutinous rice. Custard powder is used rather than eggs.



It has an interesting chewy texture for the base and goes so well with the beautiful custard at the top. Quite a different bite texture as to the usual Serimuka kuih.
We loved it and had it all in no time.



Ingredients
Base
2 cups glutinous rice
270ml coconut milk
1/2 tsp salt


Custard topping
2 tablespoons custard powder
2 tablespoons cornflour
2 teaspoon rice flour
1 cup full cream milk
3/4 cup sugar
1 teaspoon vanilla paste ( I used vanilla extract instead)
270ml coconut cream

ready to get it steamed (  I added pandan leaves)

make sure the custard is cooked to almost "set" texture
ready to get steamed now

Cooked 

Place a layer of cling wrap underneath, slice the kuih with a plastic knife.

Method
Wash and soak the rice for at least three hours or, overnight.
Drain and mix in coconut milk and salt.
Steam for 30 minutes.
Using a plastic wrap, press rice down to compress slightly and form the base.
Combine all custard topping ingredients except for coconut cream.
Stir over medium heat until very thick, whisking continuosly.
Add coconut milk and emulsify.
Spread custard topping onto compressed rice base. Steam for 15 minutes.
Cool and slice into diamonds.

Note: do not refrigerate unless you are willing to re-steam.