Serimuka

Serimuka

I learnt how to make Serimuka about 5 months ago. Whenever there is a cell group I make serimuka and share with my friends. All of them were happy to receive this kueh.

I am of course delighted to share with you how I make it.

Serimuka

Ingredients:

Rice Layer

300g glutinous rice, wash and soak in water for 4 hours(over night), drain.

180 ml coconut milk

1tsp salt

1tbsp sugar

Egg Custard Layer

3 large eggs

4 tbsp flour

4 tbsp rice flour

350 coconut milk

150 g castor sugar

1/2 tsp pandan paste

1/4 tsp salt

green colouring

Method

1. Drain rice and steam on 22 cm tray for 20 minutes.

2.Remove from heat, fluff up the rice and pour in the coconut milk, sugar and salt. Mix well.

Steam for another 20-25 minutes or till cooked.

3.Using a spoon, press cooked glutinous rice firmly and use another tray to level pressed rice.

4.Sieve the flours mixture and add them to lightly beaten eggs. Strain mixture. Add coconut milk, pandan paste, green color, salt and sugar.

5.Pour 1/2 of this egg custard over the steamed glutinous rice and steam for 10-15 minutes until cooked. Use a fork and scatch surface, then pour in the balance of the custard, steam further another 10-15 minutes until cooked. ( steaming time varies depending on the ehat of steamer)

I used low medium heat to steam so that the surface looked smooth.

6. Cut serimuka into serving slices when cooled.

By the way, I wish to thank Jinhooi for sharing this recipe with me. (http://jinhooi.blogspot.com)