The new way preparing recipe Seri Muka Malay Ethnic Cuisine with 11 ingredients and 4 stages of easy cooking, which is fast and tasty.
Without fail cooking ultimate Seri Muka (Malay Ethnic Cuisine) easy, fast, practical. Kue seri muka, sri muka or putri salat (lit. pretty face cake) is a Banjarese and Malay two-layered dessert with steamed glutinous rice forming the bottom half and a green custard layer made with pandan juice (hence the green colour). Coconut milk is a key ingredient in making this kue. Seri Muka is a Malay and Nyonya kuih made of glutinous rice and pandan leaves. They are so pretty, with natural green color and cut into small pieces. More importantly, seri muka is absolutely delightful—sweet, laden with coconut milk, with a nice sticky texture.
They go extremely well with a.
Seri Muka translates to radiant face or pretty face.
So this is a pretty face cake. 🙂 I'm guessing what it's called seri muka is because of the smooth top layer it has after it has been steamed.
Good Morning all, at this time you get present recipe Seri Muka (Malay Ethnic Cuisine) with 11 ingredients and 4 steps. Next this is how to cook, please carefully carefully.
In cooking there are several stages that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 11 ingredients and 4 stages of easy cooking Seri Muka (Malay Ethnic Cuisine).
Ingredients all Seri Muka (Malay Ethnic Cuisine)
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Needed : Glutinous Rice.
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Needed 500 g : rice soaked overnight.
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Prepare 500 ml : coconut milk.
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Prepare to taste : Salt.
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Needed : Pandan Layer.
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Prepare 150 ml : Pandan Juice.
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Prepare 150 g : sugar.
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Needed 3 : large eggs.
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Prepare 100 g : wheat flour.
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Prepare 400 ml : coconut milk.
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Prepare to taste : Salt.
Pandan flavoured 'kuih seri muka' is made up of glutinous rice and creamy custard using coconut milk as the key ingredient.
Within the Peranakan community, kuih seri muka is made slightly different as the glutinous rice is randomly coloured using butterfly pea flower.
Seri Muka also Kuih Seri Muka or Sri Muka Malay Pretty face or Kuih Salat is a twolayered dessert with steamed glutinous rice forming the bottom half a.
Love how the rice blends with the coconut layer pandan.
If all ingredients Seri Muka (Malay Ethnic Cuisine) it’s ready, We’re going into the cooking stage. Below is how to preparing with easy.
Stages Cooking Seri Muka (Malay Ethnic Cuisine)
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Drain the rice, place it in a cake baking tray or any mold that has the similar depth. Add one pandan leaf. Mix the coconut milk with salt and add to the rice. The coconut milk should be very slightly above the rice. So watch it when you pour. Place it in the steamer for 25 mins or until it's cooked.
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Now once the rice is cooked stir well, remove the pandan leaf and press compactly on the baking mold. This is to ensure when we pour the pandan layer it does not slip through the rice.
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For the pandan layer. Add all the ingriedients and pulse in a blender. On top of a steamer, stir the mixture until it becomes thick. Then pour over the hot rice. Steam another 30 minutes..
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Cool it down before you can cut. Consume within 24 hours as it will go bad quickly. You may store in the fridge but the rice will become hard..
Traditional malay food, usually eaten during Raya festival.
Can be eaten with white rice, yellow sticky rice, lemang, bread, etc. (Seri muka, Kuih salat, Sri muka, Kuih seri muka, Kueh salat, Kueh sarlat, Putri salat).
The dessert is often associated with Peranakan Chinese and has been listed as one of Malaysian heritage foods.
Seri muka is traditionally served on special occasions, and similar varieties are also found in.
Kuih Seri Muka or Kueh Salat is popular Malaysian nyonya kueh made with pressed sticky rice layered with coconut egg custard flavored with pandan.
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